Garlic Butter Shrimp and Grits
Garlic butter shrimp and grits- well not your average shrimp and grits! Loaded with supple shrimp, spinach, and tomatoes. Swimming in a rich garlic butter sauce, served over cheesy, creamy grits.
This Garlic Butter Seafood Boil is the most popular recipe on the site! Also be sure to checkout this Blackened Salmon with Mushroom Cream Sauce.
Shrimp and grits are a whole meal in and of themselves. With this variation though, we added the spinach, and tomatoes for an added Razzle Dazzle! A rich garlic butter sauce coats and marries everything together so beautifully.
Why this is the BEST Shrimp and Grits recipe
Creamy grits with supple juicy shrimp are a classic southern dish. Grits alone are a huge deal in Southern households. They’re served as a complete meal, or even side dish for many entrees.
If you didn’t already know, we love all things garlic over here at Razzle Dazzle Life! Big juicy shrimp is seared until it forms a nice crisp exterior.
Then the shrimp is tossed in a super flavorful garlic butter sauce and served over a bed of buttery grits.
Recipe: Buttery and Creamy Grits
How do you peel and devein shrimp
When you are using frozen shrimp, it is important to allow it thaw out prior to cooking. With fresh shrimp, you can devein it right away. Here are the steps to peel and devein shrimp:
- To peel the shrimp: You will start by removing the head of the shrimp (if it is on). Then flip it over and peel the legs off. Then you will pull off the outer shell. You can keep the tail on for presentation purposes, or pinch it off as well.
- To devein the shrimp: use a small paring knife to cut a slit in the back of the shrimp. The vein has a black string like appearance. Use the knife and your fingers to get it out. Discard the vein.
Use the shells to make seafood stock
Once you peel the shells of your shrimp, be sure to save them to make a seafood stock. You can use the shells right away by adding them to a pot with some water and seasonings.
If you are not using the shells to make a seafood broth right away, just place them in a Ziploc bag. You can place them in the freezer until you’re ready to use them.
Why add anything other than shrimp?
This southern classic recipe is elevated by addition of the delicious sauce. The spinach and tomato add an extra layer of flavor, then add the savory saltiness from the garlic butter.
Once everything is cooked and combined together nicely, serve it over a bed of cheesy, creamy, grits.
Substitutions for shrimp
You can definitely enjoy this dish without the shrimp altogether. The richness of the garlic butter broth and veggies are delicious on their own. You can also replace the shrimp with:
- Chicken
- Sausage
- Other seafood such as salmon, crab, or lobster
Again, the added vegetables are substantial enough to round it off as a complete meal as well.
When to serve shrimp with grits
Serve these garlic butter shrimp and grits for breakfast, lunch, or even dinner! If breakfast is your thing, just fry-up or scramble some eggs, and there you have it.
It also makes for a great brunch menu item. Add some mimosas, some family and friends- this will surely steal the show.
How are the garlic butter shrimp and grits made?
- Heat a large skillet over medium heat on the stove top. Add butter and olive oil to the pan and heat until it appears to have a lite smoking point. Add onions to the pan and sauté for 3-5 minutes. Onions should be slightly translucent.
- Once the onions are translucent and sausage is browned, reduce heat and add the garlic. Saute the garlic for 30 seconds- stirring constantly because it will burn! Burnt garlic can and will ruin a meal, so stir, stir, stir!
- Next, add another tablespoon of butter to the pan. Season the shrimp with all of the seasoning (salt and pepper to taste) and coat evenly.
- Place the shrimp in one single layer into the pan and sauté for two minutes per side. Add tomatoes, and spinach to the pan. Mix well and cook for 5 minutes, or until shrimp is cooked through
- Serve over cheesy grits and Enjoy!
FAQ
Can I make this ahead of time?
Yes, the grits can be made ahead of time. The garlic butter sauce can also be made ahead of time. These two things can easily be reheated.
The shrimp should definitely be made at the time you are going to eat. Shrimp does not reheat well, as it gets a bit chewy or rubbery.
What kind of grits do I use?
For this recipe we used instant grits, or better known as 5 minute grits. There are also white grits that are made with white corn, and yellow grits that are made with yellow corn.
Another variation is stone ground grits, which take much longer to cook down. You can add chicken broth to the grits instead of water to add another layer of flavor. A lot of people also add cheddar cheese to make cheesy grits.
More recipes to try:
- Shrimp Brochette (stuffed bacon wrapped shrimp)
- Shrimp Boil
- Smothered Chicken with Grits
- Salmon Croquettes
Garlic Butter Shrimp and Grits
Ingredients
- 3 tablespoons Unsalted butter, reserve 1 tablespoon to saute shrimp
- 2 tablespoons Olive oil
- 1/2 medium Onion, diced
- 1 tablespoon Garlic, minced
- 1 pound Large shrimp, cleaned and de-veined
- 1 medium Tomato, diced
- 2 cups Baby spinach
- 4 cups Creamy grits, already prepared (recipe linked below)
Seasoning
- 1 tablespoon Seasoning salt
- 1/2 tablespoon Black pepper
- 1/2 tablespoon Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Paprika
Instructions
- Heat a nonstick or cast iron skillet over medium heat on the stove top. Add butter and olive oil to the pan and heat until it appears to have a lite smoking point. Add onions to the pan and saute for 3-5 minutes. Onions should be slightly translucent.
- Once the onions are translucent, add the garlic. Saute the garlic for 30 seconds- stirring constantly. Remove the onions and garlic and set aside.
- In a separate bowl, season the shrimp liberally with all of the seasoning. Add the remaining one tablespoon of butter to to the pan.
- Place the shrimp in the pan in one single layer and sear for two minutes on each side. Add onions and garlic, tomatoes, and spinach to the pan.
- Mix well and cook over medium heat for 5 minutes, or until shrimp is cooked through. Careful not to overcook the shrimp.
- Serve over creamy grits.
So good
Yum
Rich, creamy and buttery! Love it!
Creamy, rich and buttery. You’ve taken grits and shrimps to a whole new level!
These grits have me sold! I never grew up on grits being Canadian, but now I know exactly why so many Americans praise it! This recipe was phenomenal!
Where is the recipe for the chees grits? I didn’t see anything about that part.
I have not posted the grits recipe yet. Make them according to your package. I’ll be posting one soon!!
These are the bomb.com! Love the spinach and tomatoes (which is surprising) and will only make my shrimp & grits this way from now on.
I’m not the biggest fan of grits but this recipe turned me into a believer! I decided to give grits one more try and I’m so glad that I did because this recipe was out of this world! The shrimp with the sauce and the grits combined was BEYOND delicious!
These shrimp were so good and so yummy with cheese grits!!
What a fantastic twist on shrimp and grits!! I love the garlicky flavors and it’s so easy to make!
The garlic sauce is sooo good! I made this for brunch this weekend and my family and I LOVED it! You were totally right, shrimp and grits is a full meal!!
Just when I thought I mastered my shrimp and grits recipe, I find this. I made this for dinner tonight and it was incredibly simple to make, yet so flavorful. This is the perfect Sunday meal!
It tastes even better than it looks! Thankful for the vegetarian version! So good!
Because I’m always looking for new, creative ways to prepare vegetables, I love the vegetarian option.
I was in the market for a recipe for shrimp and grits and this jumped off the page. Perfect descriptions and excellent cooking material ideas – must have!
The garlic in this is perfect! Normally I have to add more garlic to recipes to make it taste like garlic, but the amount on these shrimp was spot on. It was perfect for brunch.
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Totally agree! Everything is better with garlic! I constantly add it to things. Thanks for sharing this recipe!
Of course! Hope you enjoy.