Garlic Butter Shrimp and Pimento Cheese Grits

A white bowl with Honey Garlic Butter Shrimp over Pimento Cheese Grits.

5 from 1 vote

Garlic Butter Shrimp and Pimento Cheese Grits

Taste some of Charleston's best flavors in this easy garlic butter shrimp and pimento cheese grits. This is a showstopping, 30-minute dinner that can double as a fancy appetizer. It's so creamy and flavorful that you'll want to make it again and again!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Jenny DeRemer

Cost: $3.09 per serving

Ingredients

For the Creamy Pimento Cheese Grits

½ cup stone ground grits
1 cup whole milk
1 cup water or substitute chicken broth for a richer taste
4 tablespoons unsalted butter
1 teaspoon Kosher salt
¼ teaspoon black pepper
⅓ cup pimento cheese see my recipe for white cheddar pimento cheese

For the Garlic Butter Shrimp

6-8 large raw shrimp peeled, deveined, and butterflied and cut through
3 tablespoons unsalted butter divided (or bacon fat)
2 cloves garlic minced (or more to taste)
2 tablespoons dry white wine
1 teaspoon low sodium soy sauce
1 teaspoon honey or more to taste

Optional Add-Ins

chopped red bell pepper
andouille sausage sliced, fully cooked
crumbled bacon
sliced green onions

US Customary - Metric

Instructions

Making the Creamy Pimento Cheese Grits

Combine the grits, milk, water, salt and pepper in a medium sized non-stick saucepan.
Bring the contents of the pot to a boil. Begin whisking when the mixture comes to a boil. Reduce heat to medium low and continue whisking for 3 minutes.
Make sure the heat is on a very low setting and place a lid on the pot. Simmer stirring occasionally for 12 minutes.
Add the pimento cheese and and the butter and whisk to fully melt both and combine. Replace the lid and simmer for an additional 5 to 8 minutes.
Remove from the heat but keep lid in place. Keep warm while shrimp are prepared.

Cooking the Garlic Butter Shrimp

Melt 2 tablespoons of the butter in a microwave safe bowl or measuring cup. Once the butter has cooled to room temperature, add the soy sauce, honey, minced garlic, and wine. Whisk thoroughly to combine.
Halve the garlic butter mixture and set one half aside. Add the shrimp to a plastic zipper bag. Add the remaining half of the marinade over the shrimp, seal the bag, and squeeze the bag to coat all of the shrimp. Marinate for 15 minutes on the counter.
Melt the remaining butter in a large non stick skillet over medium high heat. Remove shrimp from the marinade and add to the pan. Discard the marinade. (If you plan to add optional ingredients, add them at this stage, assuming they are fully cooked and need only be heated through.)
Reduce the heat to medium. Sauté shrimp for 3 minutes on one side before flipping. Pour the reserved half of unused marinade over the shrimp. Sauté for an additional 3 minutes. Shrimp will be opaque and the garlic butter sauce will have slightly thickened. Remove from heat and season to taste.
To plate this dish, whisk the pimento cheese grits until they're smooth and spoon grits into 2 bowls. Top with shrimp, and equal amounts of the pan sauce. Garnish with ground black pepper if you like and serve immediately.

Video

Notes

To make ahead: Peel, devein and butterfly shrimp up to 1 day in advance. Bag prepared shrimp and place bag in a large bowl over ice. Refrigerate until ready to use. Note that ice will still melt in the fridge, so use a big bowl with only 1/4 ice.
Prep and measured out all other ingredients up to 1 day in advance.
Ensure melted butter is completely cooled before marinating the shrimp. Hot enough, the butter will begin to cook the raw shrimp while marinating.
There are many varieties of grits to include stone ground, quick cooking, and instant. For the purposes of this recipe, I am specifying stone ground grits.

Nutrition