Creamy Parmesan grits topped with garlicky shrimp, herbs, and a hint of lemon for easy Southern comfort.
# What You'll Need:
→ Parmesan Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Shrimp
08 - 1 1/2 pounds large raw shrimp, peeled and deveined
09 - 2 tablespoons olive oil
10 - 3 cloves garlic, minced
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
15 - Juice of 1/2 lemon
16 - 2 tablespoons chopped fresh parsley
→ Garnish
17 - Grated Parmesan cheese
18 - Chopped chives or scallions
# How to Make It:
01 - In a medium saucepan, combine chicken broth and whole milk and bring to a gentle simmer over medium heat.
02 - Gradually whisk in stone-ground grits. Reduce heat to low and cook, stirring frequently, until the mixture is thick and creamy, about 20–25 minutes.
03 - Stir in unsalted butter, freshly grated Parmesan cheese, kosher salt, and black pepper until the mixture is fully blended and smooth. Cover to keep warm.
04 - Pat the shrimp dry and toss in a bowl with smoked paprika, cayenne pepper, kosher salt, and black pepper until evenly coated.
05 - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds. Add the seasoned shrimp and cook 2–3 minutes per side, until opaque and cooked through.
06 - Drizzle shrimp with lemon juice and toss with chopped fresh parsley.
07 - Spoon hot, creamy grits into individual bowls, top with cooked shrimp, extra grated Parmesan, and chopped chives or scallions for garnish.
