Ruth’s Chris Shrimp and Grits

Instructions:

1. In a saucepan, bring the chicken broth to a gentle boil. Slowly whisk in the grits.
2. Reduce heat to low and simmer for 20–25 minutes, stirring often, until thick and creamy.
3. Stir in heavy cream, butter, and cheddar cheese. Season with salt and pepper, then keep warm.
4. Season the shrimp with salt, pepper, smoked paprika, and Cajun seasoning.
5. Heat olive oil and butter in a skillet over medium-high heat.
6. Add shrimp and cook 2–3 minutes per side until pink and lightly seared. Remove and set aside.
7. In the same skillet, add garlic and cook for about 30 seconds until fragrant.
8. Pour in chicken broth, cream, lemon juice, and cayenne if using. Simmer 3–4 minutes until slightly reduced.
9. Return shrimp to the skillet and toss to coat in the buttery sauce.
10. Spoon grits into bowls, top with shrimp and sauce, garnish if desired, and serve hot.

Variations

• Add crispy bacon pieces for a smoky Southern twist.
• Swap cheddar for Parmesan for a sharper finish.
• Stir sautéed mushrooms into the sauce for added depth.
• Use andouille sausage alongside the shrimp for extra heartiness.

Tips

• Stir grits frequently to prevent sticking and ensure smooth texture.
• Do not overcook shrimp—they should be just opaque and tender.
• Finish the sauce with an extra pat of butter for true steakhouse gloss.
• Serve immediately for the creamiest grits and juiciest shrimp.