Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

scampi shrimp and grits

sokygal avatar
Recipe by
Teresa G.
@sokygal
Here, KY

In this recipe, I've combined elements of two of my favorite dishes - garlic cheese grits and shrimp scampi. It's a bed of thick and creamy garlic cheddar grits topped with tender, sweet shrimp in a buttery garlic wine sauce with a splash of fresh lemon, sprinkled with toasted, crunchy panko-Parmesan crumbs. It's a party in your mouth! Delish! *NOTE: If unable to acquire garlic cheese, use white cheddar or Monterey jack and increase garlic powder to one teaspoon. Use AT LEAST one heaping cup of cheese.

►
yield 4 serving(s)
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For scampi shrimp and grits

  • TOPPING
  • 1/2 c
    seasoned panko breadcrumbs
  • 1/4 c
    grated Parmesan cheese
  • 1 1/2 Tbsp
    salted butter, melted
  • GRITS
  • 2 1/4 c
    water
  • 1 tsp
    salt
  • 1/2 c
    quick cooking grits (not instant)
  • 2 Tbsp
    salted butter
  • 1 oz
    cream cheese, room temperature
  • 4-6 oz
    garlic cheddar cheese, shredded (see note)
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    seasoned salt
  • SHRIMP
  • 1 Tbsp
    olive oil
  • 1 lb
    medium shrimp, peeled
  • 1 1/2 - 2 Tbsp
    minced garlic
  • 1 1/2 c
    white wine
  • 1/2
    lemon
  • 1/2 tsp
    Italian herb seasoning
  • 1 pinch
    crushed red pepper flakes
  • 1/2 c
    salted butter, room temperature
  • salt and/or pepper, to taste
  • some
    snipped fresh chives or parsley to garnish, optional)

How To Make scampi shrimp and grits

  • Adding melted butter to parm-panko mixture.
    1
    To make the topping, mix together breadcrumbs and Parmesan cheese (the kind from a can is okay; 3 cheese blend is also okay.) in a small bowl. Add the melted butter, stirring until crumbs are evenly coated.
  • Toasting panko-parm topping mixture in small skillet.
    2
    Pour crumb mixture into a small skillet over medium/medium-high heat. Stir constantly until crumbs begin to toast and brown lightly. Remove from heat and set aside.
  • Adding salt to water for cooking grits.
    3
    To prepare the grits, pour the water into a 2 or 3 quart saucepan; add the salt. Bring water to boil over high heat.
  • Wooden spoon in pan of cooking grits.
    4
    While stirring, add the grits to the boiling water; set heat to medium-low and continue to cook, stirring constantly for 7-8 minutes, until grits are thickened.
  • Cheeses, butter and seasonings added to cooked grits.
    5
    Remove from heat and add the butter, cream cheese, grated garlic cheese, garlic powder and seasoned salt, stirring until cheese is melted and well combined. Cover pan and keep warm.
  • Cooking shrimp in skillet.
    6
    Place a large skillet over medium/medium-high heat; add the olive oil. When oil is heated, add the shrimp. Saute shrimp for 2-3 minutes, until pink and no longer translucent.
  • Cooked shrimp removed to bowl before cooking garlic.
    7
    Remove shrimp to a bowl; cover and keep warm.
  • Cooking garlic in skillet.
    8
    Add finely minced garlic to the skillet in which the shrimp were cooked. Saute garlic for a minute or two over medium heat, adding a few extra drops of oil if necessary (do not brown the garlic.)
  • Squeezing lemon half into wine and garlic in skillet.
    9
    Add the white wine and the juice of the lemon. Increase heat to medium-high and cook, stirring frequently, until mixture has reduced by half.
  • Stirring butter, herbs and red pepper flakes into wine and garlic reduction.
    10
    Remove from heat. Stir in the Italian herb seasoning and crushed red pepper flakes. Allow the mixture to cool for a couple of minutes while you check on the grits, then add the butter, stirring until melted and incorporated.
  • Adding cooked shrimp to wine sauce.
    11
    Add the cooked shrimp to the wine sauce and place over low heat to rewarm before plating. Taste test for seasoning, adding salt and pepper if desired.
  • Plated shrimp and grits.
    12
    For each of 4 plates, add about 1/4 of the warm grits, making a shallow well in the middle; add 1/4 of the shrimp and a generous amount of the sauce; sprinkle with about 1/2 tablespoon of prepared panko-parm topping; garnish with a scattering of snipped chives or parsley, if desired. Serve immediately.
  • 13
    (P.S.) Save any leftover panko-parm topping. It's great on salads or soup!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT