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Lite Cowboy Butter Shrimp & Grits

A lighter take on a Southern classic, this dish features shrimp and creamy grits with a twist of spice, perfect for a cozy weeknight meal or a festive brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1 cup quick-cooking or stone-ground grits
  • 3.5 cups low-sodium chicken broth or vegetable broth
  • 1/3 cup unsalted light butter or 2 tbsp butter + 1 tbsp olive oil
  • 1/2 cup low-fat milk or unsweetened almond milk for lighter grits
  • 3 cloves garlic, minced
  • 1 small shallot or 1/4 cup finely chopped onion
  • 1 tbsp Worcestershire sauce or low-sodium soy sauce
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional) or to taste
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley plus extra for garnish
  • Salt and black pepper, to taste
  • 2-3 slices center-cut bacon or turkey bacon (optional) cooked and chopped for extra smoky flavor
  • Optional garnish: chopped chives, extra lemon wedges, hot sauce
For the Shrimp
  • 1 lb shrimp, peeled and deveined (large or jumbo) tails on or off

Method
 

Cooking the Grits
  1. Bring the broth to a gentle boil in a medium saucepan.
  2. Slowly whisk in the grits, reduce heat to low, cover, and simmer for 10-15 minutes (for quick grits) or according to package directions, stirring occasionally until creamy.
  3. Stir in milk and 2 tablespoons light butter into the finished grits, seasoning with salt and pepper; keep warm on the lowest heat, covered.
Cooking the Shrimp
  1. While the grits are cooking, pat the shrimp dry and season lightly with salt, pepper, smoked paprika, and cayenne if using.
  2. Heat a large skillet over medium heat. Add the remaining butter and/or olive oil.
  3. When shimmering, add the shallot/onion and sauté for 1-2 minutes until translucent.
  4. Add minced garlic and cook for 30-60 seconds until fragrant—don’t let it brown.
  5. Add shrimp in a single layer. Sear for 2 minutes, flip, then cook another 1-2 minutes until pink and just cooked through (total 3-4 minutes depending on size).
  6. Stir in Worcestershire sauce, lemon juice, and chopped parsley. Toss to coat and let the sauce reduce for 30-60 seconds.
Serving
  1. Spoon warm grits into bowls, top with shrimp and any pan juices.
  2. Garnish with parsley, chives, bacon (if using), and a lemon wedge. Serve immediately.

Notes

Consider low-carb or vegan variations and make adjustments for gluten-free needs. Store leftovers properly and reheat with care to maintain texture.