Garlicky Shrimp and Cheddar Grits with Hot Sauce Butter

Why You’ll Love This Recipe

• Ultra-creamy stone-ground grits enriched with sharp cheddar and butter.
• Fast, flavorful shrimp with garlicky pan juices and bright lemon.
• Simple hot sauce butter melts into everything for balanced heat.
• Comforting Southern classic that’s weeknight-friendly yet company-worthy.

Grocery List

• Produce: 1 lemon, 4 cloves garlic, 4 scallions
• Dairy: Unsalted butter, whole milk, sharp cheddar
• Pantry: Stone-ground grits, low-sodium chicken broth, Louisiana-style hot sauce, olive oil, paprika, cayenne, kosher salt, black pepper, large shrimp (1 1/2 lb; seafood), stock or water for deglazing

Full Ingredients

Hot Sauce Butter

• 4 tbsp unsalted butter, softened
• 1 1/2 tbsp Louisiana-style hot sauce
• 1/2 tsp finely grated lemon zest
• Pinch kosher salt

Cheddar Grits

• 1 cup stone-ground grits (not instant or quick-cooking)
• 4 cups low-sodium chicken broth (or water)
• 1 cup whole milk
• 3 tbsp unsalted butter
• 1 cup (4 oz) sharp cheddar, shredded
• 3/4 tsp kosher salt (plus more to taste)
• 1/4 tsp freshly ground black pepper

Garlicky Shrimp

• 1 1/2 lb large shrimp (16/20 count), peeled and deveined, patted very dry
• 4 cloves garlic, minced (divided: 2 for seasoning, 2 for the pan)
• 1 tsp sweet or smoked paprika
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 tbsp unsalted butter (divided)
• 4 scallions, thinly sliced (whites and greens divided)
• 1/4 cup low-sodium chicken stock or water (for deglazing; or dry white wine)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Lemon wedges, for serving
• Extra hot sauce, for serving (optional)

Step-by-Step Instructions

Step 1: Make the hot sauce butter

In a small bowl, mash softened butter with hot sauce, lemon zest, and a pinch of salt until smooth and evenly tinted. Spoon onto a strip of parchment, roll into a tight mini log, and chill until firm (10–15 minutes). This makes slicing neat pats for serving.

Step 2: Start the grits

In a medium saucepan, bring the broth and milk to a strong simmer over medium-high heat. While whisking, slowly rain in the grits to prevent lumps. Reduce heat to low so the mixture barely bubbles. Cook 25–30 minutes, stirring every few minutes with a whisk or wooden spoon, until the grits are tender and creamy. If they get too thick before tender, whisk in hot water a splash at a time.

Step 3: Finish the grits with cheddar

Off the heat, stir in the butter and cheddar until melted and silky. Season with salt and pepper to taste. Cover and keep warm on the lowest setting; whisk in a splash of hot water or milk if they tighten up while you cook the shrimp.

Step 4: Season the shrimp

In a bowl, combine shrimp with olive oil, 2 cloves of the minced garlic, paprika, cayenne (if using), lemon zest, salt, and pepper. Toss to coat and let sit 10 minutes at room temperature while the grits finish.

Step 5: Sear the shrimp

Heat a large skillet over medium-high. Add 1 tbsp butter. When foaming, add shrimp in a single layer (work in batches if needed). Sear 1–2 minutes per side until just opaque and lightly browned at the edges (internal temp about 120°F). Transfer to a bowl; do not overcook.

Step 6: Build the garlicky lemon pan sauce

Return skillet to medium heat and add the remaining 1 tbsp butter. Add the remaining 2 cloves minced garlic and the scallion whites; cook, stirring, 30 seconds until fragrant. Deglaze with stock (or wine) and lemon juice, scraping up browned bits. Simmer 30–60 seconds to slightly reduce. Return shrimp to the pan, toss to coat, and warm through 30 seconds. Remove from heat and fold in half of the scallion greens.

Step 7: Plate and finish

Spoon a generous bed of cheddar grits into warm bowls. Top with shrimp and spoon over the garlicky pan juices. Scatter remaining scallion greens. Add lemon wedges and finish each bowl with a pat of hot sauce butter. Serve immediately with extra hot sauce at the table.

Pro Tips

• Stone-ground grits benefit from gentle heat and frequent stirring; the grains should be tender with a little texture, not pasty.
• Whisk grits in slowly to avoid lumps, and keep a kettle of hot water nearby to loosen as needed.
• Pat shrimp very dry and avoid crowding the pan for good browning and juicy centers.
• Hot sauce butter melts best when cold; slice right before serving so it slowly glosses the shrimp and grits.
• Shrimp are done when just opaque and springy, or around 120°F in the thickest part.

Variations

• Bacon-crisp: Cook 4 slices bacon until crisp; crumble and stir half into the grits. Cook shrimp in 1–2 tbsp bacon fat and finish with remaining crumbles.
• Smoky cheese: Swap half the cheddar for smoked cheddar or smoked gouda for a deeper, campfire note.
• Greens and grits: Stir a handful of baby spinach or finely chopped kale into the grits during the last 2–3 minutes until just wilted.

Storage & Make-Ahead

Grits can be made 2–3 days ahead. Cool, cover, and refrigerate. Reheat gently with extra milk or water, whisking until smooth and creamy again; re-season with salt. The hot sauce butter keeps 1 week refrigerated or up to 3 months frozen. Shrimp are best cooked to order; leftovers keep 1–2 days in the fridge. Reheat shrimp gently in a covered skillet over low heat with a splash of stock to avoid overcooking.

Nutrition (per serving)

Approximate: 640 calories; 35 g carbohydrates; 44 g protein; 32 g fat; 8 g saturated fat; 1160 mg sodium. Calculated with 1 tsp hot sauce butter per serving and low-sodium broth.