| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 stick salted butter, at room temperature
- 1 tablespoon seafood seasoning, such as Old Bay
- 2 scallions (white and green parts), finely chopped
- 1 large clove garlic, grated on a rasp
- Grated zest of 1 lemon
- 2 pounds frozen shelled and deveined jumbo shrimp, defrosted and roughly chopped
- 1 cup heavy cream
- Kosher salt and coarsely ground black pepper
- Kosher salt and coarsely ground black pepper
- 3/4 cup quick grits
- 1 cup shredded smoked Gouda
- Lemon wedges, for serving
Instructions
- For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes.
- For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese.
- Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 549 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 38 g |
| Cholesterol | 359 mg |
| Sodium | 618 mg |
Reviews
Loved this! So darn easy and really really yummy. I’m going to roast the shrimp in a single layer next time and then toss in the butter while they’re still hot. Absolutely delish and dinner in 30 minutes. Thanks Sunny!
We have shrimp and grits every Christmas. This is now our tradition! It is the best recipe ever!
I don’t like most shrimp and grits recipes and was skeptical here but it is in the top 2 with Lucille’s in Houston, TX. This is amazing. Thanks Sunny!
Delicious! Used chicken broth instead of water. Will definitely make this again! Topped with smoked paprika.
My husband said these are the best grits he has ever had. So easy and tasty!
I made this for dinner! It was incredible!! I did fry my shrimp in cornmeal, but marinated them in all the flavors above
He loved it! I made this for my sweetheart. He orders it whenever a place we visit has it on the menu. I must admit, he is easy to please. I tried it, and thought the heavy cream in the grits and the smoked gouda make a huge difference! What I love most is that it was one of the easiest recipes online for Shrimp and Grits! Super easy!
I like this recipe better than Bobby Flays’ and Paula Dean put together. The only addition that I liked from Flays was the addition of 7 slices of smoked bacon or prosciutto, which ever you prefer. The creamier texture and the lemon zest was delicious. now I added a homemade rosemary/walnut baguette & we are all set. Small spinach and fresh tomatoe saled with homemade Italian dressing.
This is delicious!! I was worried about cheese with seafood but it was just yummy. I took others advice and followed grits recipe and just did half water and half cream. Also, on the video the shrimp is cooked at 450 degrees.
This is the second time I’ve made shrimp and grits. I loved it the first time but this recipe was even better! My only problem were the shrimp didn’t cook. I didn’t have them packed tight but had to really spread them out, re-wrap them and give them a few more minutes.