Soulful Southern Shrimp and Grits Bowl

A delightfully creamy Southern dish featuring tender buttery shrimp nestled atop stone-ground grits with a hint of smoked paprika for added flavor warmth.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   In a medium saucepan, combine the stone-ground grits and half a cup of water with one cup of whole milk. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent lump formation. Continue to cook for about 20 minutes or until the grits are creamy and tender. Adjust the consistency with a splash of milk if needed. Season with salt and keep warm.
2. 2.
   Meanwhile, heat one tablespoon of unsalted butter in a skillet over medium-high heat. Add the peeled and deveined shrimp to the skillet, seasoning them with smoked paprika and a pinch of salt. Sauté until the shrimp curl and turn pink, about 3-4 minutes. Be careful not to overcook the shrimp, as they will become tough.
3. 3.
   In the same skillet, reduce the heat to low and add the remaining butter, allowing it to melt and slightly brown. This enhances the flavor, creating a nutty, aromatic sauce. Toss the shrimp back into the skillet, ensuring they are well coated in the butter sauce.
4. 4.
   To serve, spoon the creamy grits into a shallow bowl, creating a slight well in the center. Pile the buttery shrimp into the well, drizzling any remaining sauce over the top.
5. 5.
   Check the seasoning, adding additional salt or smoked paprika if desired. Serve immediately for the freshest taste and best texture of the shrimp and grits. If the grits are too thick upon serving, thin them with a bit of warm milk.