Ina Garten’s Shrimp and Grits is a comforting and flavorful Southern classic. This dish combines creamy, buttery grits with perfectly seasoned shrimp, creating a perfect balance of textures and flavors that is sure to impress at any meal.

What is Ina Garten Shrimp and Grits?

Shrimp and Grits is a beloved Southern dish featuring creamy grits topped with sautéed shrimp cooked in a savory sauce. Ina Garten’s version elevates this classic with a touch of elegance, using high-quality ingredients and a straightforward preparation method.

Other Popular Recipes

Reasons to Try Ina Garten Shrimp and Grits

Classic comfort food: A hearty and satisfying dish for any occasion.
Quick and easy: Perfect for weeknight dinners or entertaining guests.
Versatile: Customize the flavors and toppings to suit your taste.
Elegant yet simple: Combines gourmet flair with approachable ingredients.
Crowd-pleaser: Loved by both kids and adults.

Ingredients Needed to Make Ina Garten Shrimp and Grits

For the Grits:

Stone-ground grits: 1 cup
Water: 4 cups
Milk: 1 cup
Butter: 3 tablespoons
Sharp cheddar cheese: 1 cup, shredded
Salt: To taste

For the Shrimp:

Large shrimp: 1 pound, peeled and deveined
Olive oil: 2 tablespoons
Garlic: 3 cloves, minced
Lemon juice: 2 tablespoons
Chicken or vegetable stock: 1/4 cup
Paprika: 1/2 teaspoon
Cayenne pepper: 1/4 teaspoon (optional)
Salt and black pepper: To taste
Fresh parsley: 2 tablespoons, chopped, for garnish

Instructions to Prepare Ina Garten Shrimp and Grits

Step 1: Cook the grits

In a large saucepan, bring the water and milk to a gentle boil.
Slowly whisk in the grits and reduce the heat to low. Cook, stirring frequently, for 20–25 minutes until creamy.
Stir in the butter, shredded cheddar cheese, and salt to taste. Cover and keep warm.

Step 2: Prepare the shrimp

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with paprika, cayenne pepper (if using), salt, and black pepper. Sauté for 2–3 minutes on each side until the shrimp turn pink and are cooked through.
Deglaze the skillet with chicken or vegetable stock and lemon juice, scraping up any browned bits from the bottom of the pan. Cook for an additional minute to create a light sauce.

Step 3: Assemble the dish

Divide the warm grits among serving bowls. Top each bowl with the cooked shrimp and spoon the sauce from the skillet over the top.
Garnish with chopped parsley and serve immediately.

What Goes Well With Ina Garten Shrimp and Grits

Fresh salad: A simple mixed greens salad with vinaigrette pairs beautifully.
Cornbread: Adds a touch of sweetness and texture to the meal.
Roasted vegetables: Asparagus or Brussels sprouts make excellent sides.
Chilled white wine: A crisp Sauvignon Blanc or Chardonnay complements the dish perfectly.

Key Tips for Making Ina Garten Shrimp and Grits

Use stone-ground grits: They provide the best texture and flavor.
Don’t overcook the shrimp: Cook just until pink and opaque to keep them tender.
Season the grits well: Cheese, butter, and salt are essential for flavorful grits.
Adjust spice levels: Add cayenne pepper for heat or leave it out for a milder dish.
Serve immediately: Shrimp and grits are best enjoyed fresh and warm.

Creative Variations of Ina Garten Shrimp and Grits

Smoky flavor: Add crumbled bacon or smoked sausage to the shrimp.
Vegetarian option: Replace shrimp with roasted mushrooms or sautéed vegetables.
Cajun twist: Use Cajun seasoning for a bold flavor.
Creamy grits: Add a splash of heavy cream for extra richness.

Storage Guidelines for Ina Garten Shrimp and Grits

Refrigeration: Store leftovers in an airtight container for up to 2 days.
Reheating: Reheat the grits on the stovetop with a splash of water or milk to restore their creamy consistency. Reheat shrimp gently in a skillet to avoid overcooking.
Freezing: It’s best to freeze the grits separately from the shrimp. Freeze in airtight containers for up to 1 month.

FAQs

Can I use quick grits instead of stone-ground grits?

Yes, quick grits can be used, but they will have a smoother texture compared to stone-ground grits. Adjust the cooking time according to the package instructions.

How do I prevent grits from clumping while cooking?

To avoid clumping, whisk the grits into the boiling liquid slowly and continuously. Stir frequently during cooking to maintain a creamy consistency.

What can I substitute for chicken stock in the shrimp sauce?

Vegetable stock or seafood stock are great substitutes for chicken stock. You can also use white wine for added flavor.

Can I make shrimp and grits ahead of time?

Shrimp and grits are best served fresh, but you can prepare the grits in advance and reheat them with a splash of milk or water. Cook the shrimp just before serving for the best texture and flavor.

Wrapping Up

Ina Garten’s Shrimp and Grits is a flavorful, comforting dish that’s easy to make and perfect for any occasion. With its creamy grits and perfectly seasoned shrimp, this recipe is sure to become a favorite in your kitchen.

Try it today and enjoy a taste of the South with a gourmet twist!

More Ina Garten Recipes