Shrimp and Grits at The Little Shop of Olive OIls

Shrimp and Grits


For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh lemon juice

For the Grits:

  • 1 cup stone-ground grits
  • 4 cups water
  • 1 cup milk
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1/2 cup grated cheddar cheese (optional for added creaminess)


  • In a saucepan, bring water and milk to a boil. Slowly whisk in the grits, reduce heat to low, and simmer, stirring often, for about 20-25 minutes or until the grits are thick and creamy. If using, stir in the grated cheddar cheese until melted. Season with salt and pepper to taste. Remove from heat, cover, and set aside.
  • In a large skillet, heat 2 tablespoons of EVOO over medium-high heat. Add minced garlic and cook for about 30 seconds, or until fragrant.
  • Add the peeled and deveined shrimp to the skillet. Sprinkle paprika, salt, and pepper over the shrimp. Cook for 2-3 minutes on each side, or until they turn pink and opaque.
  • Squeeze fresh lemon juice over the cooked shrimp.
  • To serve, spoon a generous portion of creamy grits onto a plate or bowl. Top with the cooked shrimp and drizzle with a bit of EVOO for extra flavor.
  • Garnish with fresh herbs like chopped parsley or chives if desired.
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