The Best Creamy Shrimp and Grits Recipe With Garlic
My Creamy Shrimp and Grits with Chive Scallion Oil is the perfect modern take on a classic Southern dish. Stone-ground grits, cheddar cheese, plump shrimp, and fresh herby oil make this an impressive, easy weeknight dinner. This delicious dish is easy enough to whip up on a weeknight, but the flavorful shrimp are special enough for date night! I know you will love this – it’s the perfect comfort food.
I love seafood recipes, and cheesy shrimp and grits is a quick way to use up fresh shrimp, which cook so quickly! For a modern take on this classic Southern recipe, I swapped out a creamy sauce for a punchy, fresh chive-scallion oil.
I think it brings the dish together and adds some much-needed brightness! Plus, these are just the best grits. They are perfectly cheesy and the chicken stock gives it an extra burst of flavor. There are so many variations of the dish, but this is my favorite because it’s one of the first recipes I ever tested and created myself for my first blog.
If you’re looking for more dinner recipes, check out my Baked Stuffed Shrimp, Chicken Couscous with Leeks and Feta, Panko Chicken Cutlets, Pistachio Pasta, or Chicken Parmesan with Vodka Sauce!
Why You’ll Love This Recipe
- Simple ingredients, easy recipe! You can find everything for this recipe at your local grocery store, and this dish takes less than an hour to make! It’s simple, and creamy, and super flavorful!
- Southern, with a modern twist! The chive-scallion oil gives this version of shrimp and grits a bit more bite and brightness. It’s a unique addition that packs a punch!
Ingredients
- Shrimp – Tender shrimp are the star of this dish, bringing a tender and juicy bite with a mild, slightly sweet flavor that pairs perfectly with the richness of the grits. They’re quick to cook and absorb the seasonings well, making them a great protein for this Southern classic. Opt for fresh, wild-caught shrimp if possible, and make sure to clean and devein shrimp before cooking to avoid any grit or unwanted texture.
- Garlic – Garlic adds a deep, aromatic flavor to the shrimp, complementing the Cajun seasoning and enhancing the overall taste.
- Cajun Seasoning – Spicy cajun seasoning is key for giving the shrimp a bold, spicy kick that defines this dish. The blend of paprika, cayenne pepper, garlic powder, and other spices brings warmth and a touch of heat, making the shrimp truly flavorful.
- Paprika – Paprika adds a subtle warmth and color to the grits, complementing the Cajun seasoning without overpowering the dish. It’s a gentle spice that enhances the overall flavor profile. Use smoked paprika if you want to add a hint of smokiness to the dish, or stick with sweet paprika for a milder flavor.
- Corn Grits – Corn grits are the foundation of this dish, giving us a creamy, slightly nutty flavor that’s perfect with the shrimp. They soak up the broth and seasonings, creating a comforting base that’s hearty and satisfying. For extra creamy grits, cook them low and slow, stirring frequently to avoid clumps and prevent them from sticking to the bottom of the pan. I prefer to use the yellow cornmeal grits for this recipe, but you can also use white grits.
- Chicken Broth – Chicken broth adds depth and richness to the grits, infusing them with savory flavors that water alone can’t provide. It’s a simple way to enhance the flavor of the grits without overpowering them. Use low-sodium chicken broth so you can control the saltiness of the dish, and always taste before adding more salt.
- Cheddar Cheese – Shredded cheddar cheese melts into the grits, adding a creamy, tangy richness that’s hard to resist. It balances the heat from the Cajun seasoning and makes the grits extra luscious. Use a sharp cheddar for a more pronounced flavor, and shred it yourself for the best melt. Pre-shredded cheese can have anti-caking agents that affect how it melts.
- Chives – Chives bring a fresh, oniony flavor to the Chive-Scallion Oil, brightening up the dish and cutting through the richness of the creamy shrimp and grits. They’re mild yet flavorful, adding just the right amount of freshness.
- Scallions (Green Onions) – Scallions add another layer of mild onion flavor, enhancing the Chive-Scallion Oil with a bit more bite. Use both the white and green parts of the scallion for a balanced flavor, and save the tops for garnishing other dishes.
- Lemon Juice – The juice of half a lemon adds brightness and acidity to the Chive-Scallion Oil, balancing out the richness of the Southern shrimp and grits. It helps to cut through the fat and keeps the dish from feeling too heavy. Roll the lemon on the counter before juicing to release more juice, and always use fresh lemon juice for the best flavor.
Substitutions and Additions
- Different Seafood – If you want to switch things up, try using scallops or catfish instead of shrimp. Scallops will bring a slightly sweeter, buttery flavor, while catfish offers a more delicate texture. Just adjust the cooking time accordingly, as these proteins cook differently than shrimp.
- Different Cheese – For a different cheese profile, you could substitute sharp cheddar with smoked gouda or even pepper jack. Smoked gouda adds a rich, smoky flavor, while pepper jack brings a little heat, adding another layer of complexity to the dish.
- Bring Down the Heat – If you’re not a fan of spicy food, you can substitute the Cajun seasoning with Old Bay seasoning or a mild Creole seasoning. These options still offer great flavor but with less heat.
- Crumbled Bacon – Adding crisp bacon to this dish is a fantastic way to bring in a smoky, savory element that pairs beautifully with the shrimp and grits. Cook the bacon until crispy, then crumble it over the top just before serving. To really elevate the flavor, use the bacon grease to cook the shrimp instead of olive oil. This adds an extra layer of richness and ties the whole dish together.
- Sautéed Vegetables – Consider adding sautéed green peppers, onions, or even a handful of fresh spinach to the grits or as a topping. The vegetables add texture and color, making the dish even more satisfying and visually appealing.
Step by Step Instructions
Marinate the Shrimp: In a medium mixing bowl, combine 8 ounces of cleaned and deveined shrimp, 3 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of Cajun seasoning.
Add ½ tablespoon of olive oil and mix until the shrimp are evenly coated. Cover the bowl and refrigerate while you prepare the other components.
Prepare the Chive-Scallion Oil: In a mortar (or a small mixing bowl), add 2 tablespoons of chopped chives and 1 tablespoon of chopped scallions.
Using a pestle or the back of a spoon, press and muddle the herbs to release their oils until the herbs are crushed and flattened.
Stir in 2 tablespoons of extra virgin olive oil and the juice of ½ a lemon, whisking until well combined. Taste and season with salt if needed. Set aside.
Cook the Grits: In a saucepan, bring 1 cup of water and ½ cup of low-sodium chicken broth to a boil over medium-high heat. Gradually stir in ½ cup of corn grits, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of paprika.
Reduce the heat to low and cook for about 20 minutes, stirring frequently to prevent the grits from sticking and burning. Scrape any browned bits from the bottom of the pan as needed. Taste and adjust seasoning during cooking.
Cook the Shrimp: When the grits have about 10 minutes left to cook, heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat.
Once the oil is hot and shimmering, take the shrimp out of the refrigerator and add them to the pan in a single layer, being careful not to overcrowd.
Cook the shrimp for 2 to 3 minutes on each side, or until they turn pink and opaque. Remove the pan from heat and set the shrimp aside.
Finish the Grits: After the grits have cooked for 20 minutes, stir in ¾ cup of shredded cheddar cheese until fully melted and incorporated.
Taste the grits and adjust the seasoning as needed (you may want to add a bit more paprika at this point).
Assemble and Serve: Divide the cheesy grits between two plates or bowls.
Top each serving with the cooked shrimp. Drizzle the Chive-Scallion Oil over the shrimp and serve immediately.
Tips and Notes
- Use High-Quality Cheese – The flavor of the grits relies heavily on the cheese you use. Opt for a good-quality sharp cheddar to get a rich, tangy taste that complements the grits and shrimp. Freshly shredded cheese melts better and has a creamier texture.
- Stir Constantly – Stir the grits frequently as they cook to prevent lumps from forming and to keep them from sticking to the bottom of the pan. A whisk can help break up any lumps that do start to form.
- Cook Low and Slow – Cooking grits over very low heat for a longer period results in a creamier texture. Don’t rush this step, and add more liquid (water or broth) if the grits start to thicken too quickly.
- Don’t Overcrowd the Pan – When cooking the shrimp, give them enough space in the pan. Overcrowding can cause them to steam rather than sear, leading to less flavor and a rubbery texture. If necessary, cook the shrimp in batches.
Serving Suggestions
- Wine Pairing – A buttery, oaked Chardonnay pairs wonderfully with creamy shrimp and grits. For a lighter option, a crisp Sauvignon Blanc is a great choice.
- Add a Side of Greens – Serve the recipe with a side of lightly dressed arugula or a simple green salad. The peppery bite of arugula or the crunch of fresh greens adds a refreshing contrast to the creamy, rich grits.
- Crispy Bread – A slice of crusty bread, like a baguette or sourdough, is perfect for soaking up any extra Chive-Scallion Oil or creamy grits. It’s also great for adding a bit of texture to the meal.
- Lemon Wedges – Serve with extra lemon wedges on the side for those who like a bit more acidity. A squeeze of fresh lemon juice over the shrimp can brighten up the flavors even more.
Storage and Reheating Instructions
- I do not suggest reheating this dish at a later time. It is best served fresh.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Creamy Shrimp and Grits Recipe With Garlic
Equipment
- cutting board
- chef’s knife
- measuring cups
- measuring spoons
- saucepan
- sauté pan
- Medium and Small Mixing Bowls
- Mortar and Pestle (optional)
Ingredients
For the Shrimp
- 8 oz shrimp cleaned and deveined
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic minced
- 2 tablespoons cajun seasoning
- 1 ½ tablespoon olive oil divided
For the Grits
- ½ cup corn grits
- 1 cup water
- ½ cup low-sodium chicken broth
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- ¾ cup shredded cheddar
For the Chive-Scallion Oil
- 2 tablespoons chives chopped
- 1 tablespoon scallions green onion, chopped
- 2 tablespoons extra virgin olive oil
- juice of ½ a lemon
Instructions
Marinate the Shrimp:
- In a medium mixing bowl, combine 8 ounces of cleaned and deveined shrimp, 3 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of Cajun seasoning.
- Add ½ tablespoon of olive oil and mix until the shrimp are evenly coated.
- Cover the bowl and refrigerate while you prepare the other components.
Prepare the Chive-Scallion Oil:
- In a mortar (or a small mixing bowl), add 2 tablespoons of chopped chives and 1 tablespoon of chopped scallions.
- Using a pestle or the back of a spoon, press and muddle the herbs to release their oils until the herbs are crushed and flattened.
- Stir in 2 tablespoons of extra virgin olive oil and the juice of ½ a lemon, whisking until well combined. Taste and season with salt if needed. Set aside.
Cook the Grits:
- In a saucepan, bring 1 cup of water and ½ cup of low-sodium chicken broth to a boil over medium-high heat.
- Gradually stir in ½ cup of corn grits, ½ teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of paprika.
- Reduce the heat to low and cook for about 20 minutes, stirring frequently to prevent the grits from sticking and burning. Scrape any browned bits from the bottom of the pan as needed. Taste and adjust seasoning during cooking.
Cook the Shrimp:
- When the grits have about 10 minutes left to cook, heat the remaining 1 tablespoon of olive oil in a sauté pan over medium-high heat.
- Once the oil is hot and shimmering, take the shrimp out of the refrigerator and add them to the pan in a single layer, being careful not to overcrowd.
- Cook the shrimp for 2 to 3 minutes on each side, or until they turn pink and opaque. Remove the pan from heat and set the shrimp aside.
Finish the Grits:
- After the grits have cooked for 20 minutes, stir in ¾ cup of shredded cheddar cheese until fully melted and incorporated.
- Taste the grits and adjust the seasoning as needed (you may want to add a bit more paprika at this point).
Assemble and Serve:
- Divide the cheesy grits between two plates or bowls.
- Top each serving with the cooked shrimp.
- Drizzle the Chive-Scallion Oil over the shrimp and serve immediately.
Super quick and easy meal to make! The infused scallion oil makes the whole dish. You can never go wrong with cheesy grits and delicious shrimp!!