Ruth’s Chris Shrimp and Grits is a bold, luxurious take on a Southern classic—rich, comforting, and unmistakably steakhouse-worthy. This dish brings together ultra-creamy, cheese-laced grits and perfectly seared shrimp bathed in a buttery, garlicky sauce with just the right amount of heat. It’s indulgent without being heavy, elegant yet deeply satisfying.
The grits are slow-simmered in chicken broth and finished with cream, butter, and sharp white cheddar, creating a silky base that melts into every bite. Stone-ground grits are essential here, delivering authentic texture and depth that instant varieties simply can’t match. Their richness balances beautifully with the bold shrimp topping.
The shrimp are seasoned generously, seared quickly for a flavorful crust, and finished in a lemony garlic cream sauce that feels decadent but bright. Cajun seasoning and smoked paprika bring warmth and complexity, while a final pat of butter gives the sauce that glossy, restaurant-quality finish Ruth’s Chris is known for.
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This is a dish that feels special enough for entertaining, yet comforting enough for a cozy night in. Serve it hot, generously sauced, and enjoy every luxurious bite.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Creamy Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1 cup shredded sharp white cheddar
- Salt and white or black pepper to taste
Shrimp
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 tsp smoked paprika
- 1/2 tsp Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp butter
Sauce
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- Optional: pinch of cayenne or red pepper flakes
- Optional garnish: chopped parsley or green onions
Instructions:
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