Pin It This Shrimp Parmesan Grits Bowl is my go-to comfort food when I crave something cozy yet full of flavor. Creamy, cheesy grits create the soft foundation for juicy, perfectly seasoned shrimp. It has the soulfulness of Southern kitchens, but the Parmesan gives it a bit of European charm. If you love a stick-to-your-ribs dinner that is impressive but not fussy, you are in for a treat.
The creamy Parmesan grits were an instant hit at our house. I first made this for Sunday supper and now it’s the most-requested meal whenever guests visit. Nobody can resist going back for seconds.
Ingredients
- Stone-ground grits: Brings authentic texture and comforting heartiness Choose a freshly milled variety if you can
- Low-sodium chicken broth: Adds depth to the grits while keeping things light Quality broth makes a big difference
- Whole milk: Makes the grits creamy and rich Go for whole milk rather than low-fat for the best result
- Unsalted butter: Gives silkiness and richness Use European or cultured butter if available for deeper flavor
- Freshly grated Parmesan cheese: Adds nutty saltiness and creaminess Always grate your own from a wedge for the best melt
- Kosher salt: Balances flavors in both grits and shrimp Use a coarse kosher style for better control
- Black pepper: Lends warmth and a little bite Freshly ground is worth the extra step
- Large raw shrimp: The star protein (look for wild-caught or sustainably farmed shrimp)
- Olive oil: For sautéing and adding richness Choose extra-virgin for better flavor
- Fresh garlic: Provides fragrance and boldness Reach for firm, blemish-free cloves
- Smoked paprika: Gives the shrimp subtle smokiness Spanish smoked paprika will elevate this even more
- Cayenne pepper: Lends gentle heat Omit if you like it mild or substitute with hot sauce
- Lemon juice: Brightens everything Choose a juicy, heavy lemon
- Fresh parsley: Adds color and herbal lift Flat-leaf parsley has the best flavor
- Extra grated Parmesan: For garnish and extra cheesy goodness
- Chopped chives or scallions: Adds freshness and a little crunch
Instructions
- Bring Liquids to Simmer:
- Combine chicken broth and whole milk in a medium saucepan Place the pan over medium heat and cook until the mixture is just beginning to boil small bubbles will appear at the edges Stir occasionally to prevent the milk from scorching
- Whisk in the Grits:
- Slowly add the stone-ground grits to your simmering liquid while whisking constantly to avoid lumps Reduce the heat to low and continue whisking for the first minute so the grits do not seize up
- Cook the Creamy Grits:
- Stir the grits frequently as they simmer on low heat for about twenty to twenty-five minutes The mixture will thicken and become very creamy Use a wooden spoon to scrape the bottom and prevent sticking
- Finish the Grits:
- When the grits are thick remove from the heat and stir in unsalted butter grated Parmesan kosher salt and black pepper Mix thoroughly until the grits are smooth and glossy Cover the saucepan to keep warm until ready to serve
- Season the Shrimp:
- Pat the shrimp dry with paper towels Transfer to a mixing bowl and add smoked paprika cayenne pepper if using kosher salt and black pepper Toss until the shrimp are evenly coated
- Sauté Aromatics and Shrimp:
- In a large skillet heat olive oil over medium-high When hot add minced garlic and sauté for about thirty seconds just until fragrant Add seasoned shrimp in a single layer Cook for two to three minutes per side turning once The shrimp should be opaque and lightly golden with a gentle curl
- Finish the Shrimp:
- Remove skillet from heat Squeeze fresh lemon juice over the shrimp and toss in chopped parsley Both lighten the flavors and add a burst of freshness
- Plate and Garnish:
- Spoon hot creamy Parmesan grits into serving bowls Top generously with the sautéed shrimp Sprinkle extra grated Parmesan and chopped chives or scallions over the top Serve immediately while everything is piping hot
Pin It For me the Parmesan is what truly sets this dish apart That moment you stir in a handful of freshly grated cheese and smell it melt into the grits is irresistible I remember my grandma’s cast iron pan sizzling with garlic it was the first time she let me stir the shrimp
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days If the grits thicken too much just reheat them with a splash of milk or broth on the stove Grits can also be portioned and frozen though their texture is softest when freshly made For frozen shrimp freeze separately from the grits for best texture
Ingredient Substitutions
Vegetarian families can use vegetable broth and swap in sautéed mushrooms or crispy tofu for shrimp I sometimes stir in sharp cheddar instead of Parmesan for a slightly tangier bite Dairy-free Parmesan substitutes work fine and almond milk gives a surprisingly creamy base
Serving Suggestions
Add a handful of baby spinach to the grits just before serving for a burst of color and nutrients If you want more zing drizzle a bit of hot sauce over your bowl A side of roasted asparagus or a simple green salad balances the richness Save a little lemon wedge for the table too
Cultural Context
Shrimp and grits began in the Lowcountry kitchens of coastal Carolina made popular by fishermen as a hearty breakfast It has since become a Southern classic that crosses all mealtime boundaries Today many chefs accent the simple base with cheese spices and modern twists but the roots are always comfort
Seasonal Adaptations
In the spring try adding fresh sweet peas or fava beans with the shrimp During summer toss in some chopped tomatoes or grilled corn for brightness Fall and winter are perfect for adding sautéed mushrooms or roasted squash to the grits
Success Stories
One of the most satisfying parts of making Shrimp Parmesan Grits is seeing how quickly it disappears at the table My neighbor made this for his family and reported back that it was the first time his picky kids had seconds A friend even made it ahead and brought it to a potluck where it vanished in no time
Freezer Meal Conversion
To freeze this meal let the cooked grits cool completely then transfer to freezer bags or shallow containers Label and freeze flat Frozen grits keep for up to two months To serve thaw overnight in the refrigerator and reheat slowly with extra broth or milk Cook the shrimp fresh for the best taste
Pin It Serve immediately while hot and enjoy every creamy, cheesy bite. This cozy classic never fails to bring folks back for seconds.