Shrimp and Artichokes Over Parmesan Grits
Rich, creamy, and bursting with vibrant flavors, this Shrimp and Artichokes Over Parmesan Grits recipe is a Southern-inspired masterpiece that pairs comfort food with gourmet flair. Perfectly seasoned shrimp and tender artichoke hearts are simmered in a zesty lemon-garlic sauce and served atop velvety Parmesan grits. The grits are made with a luscious blend of milk, butter, and Parmesan cheese, creating a luxurious base for the savory topping. A touch of paprika and red pepper flakes adds a gentle heat, while fresh parsley lends a bright, herbal finish. Ready in just 45 minutes, this dish is an elegant yet easy dinner that’s sure to impress. Perfect for weeknights or special occasions, it’s a flavorful exploration of creamy, hearty, and zesty all in one bite.
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Recipe Information
Ingredients
- 1 cup grits
- 3 cups water
- 1 cup milk
- 3 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 1 pound shrimp (peeled and deveined)
- 1 can (14 ounces) artichoke hearts (drained and quartered)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- to taste salt
- to taste black pepper
Instructions
In a medium saucepan, bring 3 cups of water and 1 cup of milk to a simmer over medium heat. Gradually whisk in the grits to prevent lumps.
Reduce the heat to low and cook the grits for about 15-20 minutes, stirring occasionally, until they are thick and creamy.
Stir in 2 tablespoons of butter and 1 cup of grated Parmesan cheese. Season with salt and black pepper to taste, and keep warm.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the minced garlic and cook for 1-2 minutes, until fragrant.
Add the peeled and deveined shrimp to the skillet. Season with paprika, red pepper flakes, salt, and pepper. Cook for 2-3 minutes per side until they turn pink.
Stir in the drained, quartered artichoke hearts and 1 cup of chicken broth. Simmer for 3-4 minutes to heat through.
Add 2 tablespoons of lemon juice and 1 tablespoon of butter to the skillet. Stir to combine and create a smooth, flavorful sauce.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the shrimp and artichokes.
To serve, spoon the warm Parmesan grits onto plates or shallow bowls. Top with the shrimp and artichoke mixture, making sure to include plenty of the sauce.
Garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 6142 mg | 267% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.3 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 23.0 mcg | 115% | |
| Calcium | 1554 mg | 120% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
