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Ina Garten Shrimp and Grits Recipe

Ina Garten Shrimp and Grits
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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.

Ingredients

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

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.

Find it online: https://inagartencooks.com/ina-garten-shrimp-and-grits/