Description
This Crispy Shrimp & Grits with Crab Cream Sauce recipe combines tender, golden-brown shrimp served atop creamy stone-ground grits, all topped with a luscious crab-infused cream sauce. It’s a comforting Southern classic elevated with fresh seafood and rich flavors, perfect for an impressive yet easy weeknight dinner.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined
- Salt and pepper to taste
- 2 tbsp unsalted butter
Grits
- 1 cup stone-ground grits
- 4 cups low-sodium chicken broth
Crab Cream Sauce
- 8 oz lump crab meat
- 1 cup heavy cream
- 3 tbsp unsalted butter (divided, 2 tbsp for shrimp, 1 tbsp for sauce)
- 3 garlic cloves, minced
Instructions
- Prepare the grits: Bring 4 cups of low-sodium chicken broth to a boil in a saucepan. Slowly whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and simmer gently, stirring occasionally, for about 20 minutes until the grits are thickened and creamy.
- Cook the shrimp: Heat 2 tablespoons of unsalted butter in a skillet over medium-high heat. Season the peeled and deveined shrimp with salt and pepper. Place them in the hot skillet and cook for about 2 minutes on each side until they turn golden brown and are cooked through. Remove shrimp and set aside.
- Make the crab cream sauce: In the same skillet, add the remaining 1 tablespoon of butter and minced garlic. Sauté until fragrant, about 1 minute. Pour in 1 cup of heavy cream and allow it to simmer gently. Stir in 8 ounces of lump crab meat and heat through without stirring too vigorously to keep the crab lumps intact.
- Combine and serve: Season the cooked grits with salt and pepper to taste. Serve the creamy grits on plates, top with the crispy shrimp, and generously spoon the crab cream sauce over the shrimp and grits. Drizzle any remaining sauce over the servings for extra richness.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish.
- Stone-ground grits offer a heartier texture than instant grits.
- Gently fold in crab meat to keep it chunky and appealing.
- For extra flavor, garnish with chopped fresh parsley or chives if desired.
- This dish pairs well with a crisp white wine or light beer.
