Shrimp & Creamy Grits
Silky stone-ground grits under garlicky, smoky shrimp. Restaurant night at home.
What you'll need
The grits
- 1 cup stone-ground grits
- 3 cups low-sodium chicken broth
- 1 cup low-fat milk
- ½ cup grated sharp cheddar
The shrimp
- 1 lb large shrimp, peeled
- 4 oz smoked turkey sausage, diced
- 3 cloves garlic, minced
- 2 green onions, sliced
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Juice of half a lemon
Let's cook
- 1
Bring the broth and milk to a simmer, whisk in the grits, then drop the heat to low. Stir now and then for about 20 minutes until thick and creamy, and finish with the cheddar.
- 2
Meanwhile, crisp the diced turkey sausage in the oil in a skillet, then scoop it out and leave the flavorful drippings behind.
- 3
Toss the shrimp with the paprika and cook them in that same pan, 2 minutes a side, adding the garlic in the last minute.
- 4
Return the sausage to the pan, squeeze in the lemon, and let it all come together for a minute.
- 5
Spoon the creamy grits into bowls, pile the shrimp on top, and shower with green onions.
Why this works
Shrimp and grits is Lowcountry celebration food, and stone-ground grits give you that luxurious, silky base without heavy cream. Smoked turkey stands in for the traditional bacon, so it still eats special but a little lighter.
If you liked this, try
Oven-Fried Buttermilk Chicken
Shatter-crisp crust, juicy inside — all the crunch, none of the fryer.
Baked Three-Cheese Mac
Bubbly, golden, pull-apart cheesy — the dish everyone fights over.
Low-Country Shrimp Boil
A whole feast dumped on the table — hands-on, loud, and joyful.