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Recipes » dinner » seafood » Shrimp and Grits with Artichoke Hearts

Shrimp and Grits with Artichoke Hearts

By Kate Morgan Jackson

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Kick your shrimp and grits up a notch by adding artichokes! This easy recipe for shrimp and grits with artichoke hearts is a perfect comfort food supper.

Shrimp and Grits with Artichoke Hearts

Shrimp and grits, I love you way more than a Northern girl should. Maybe it is the Southern husband’s influence, but I have never met a shrimp and grits recipe I didn’t like, and this one is no exception, because it adds artichokes, one of my favorite veggies on earth.

The shrimp and artichokes are cooked in a delectable lemon garlic butter sauce, and then you spoon the whole thing over some grits that have been kicked up with a little butter and parmesan cheese. It’s shrimp and grits at the next level.  It’s downright scrumptious.  Let’s make it!

As always, the grits I recommend above all others are the pencil cob grits from Anson Mills.  They are a little spendy, but there’s a reason why you see them all over the place now on restaurant menus – they are simply the best grits in the world.

Shrimp and Grits with Artichoke Hearts

As for the artichokes, don’t worry…you aren’t going to be doing battle with whole artichokes.  Nope, this recipe is as easy as getting a package of frozen artichoke hearts and just remembering to defrost them in time for supper.

Have I reached the pinnacle of shrimp and grits with this version?  Let me know if you have other versions I need to try!

 

 

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shrimp and grits with artichoke hearts

Shrimp and Grits with Artichoke Hearts


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern
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Description

Kick your shrimp and grits up a notch by adding artichokes! This easy recipe for shrimp and grits with artichoke hearts is a perfect comfort food supper. 


Ingredients

  • 1 tablespoon olive oil
  • 1 package artichoke hearts, thawed
  • 1/2 cup chicken broth
  • 8 ounces large shrimp, peeled
  • 2 garlic cloves minced
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons butter
  • 2 cups cooked grits
  • 1/3 cup freshly grated Parmesan cheese

Instructions

  1. Heat oil in a large non stick skillet over medium high heat. Add artichokes and saute 5 minutes.
  2. Add chicken broth, shrimp and garlic and saute 6 minutes. Add lemon juice, 1/8 stick butter, salt and pepper. Remove from heat, cover and keep warm.
  3. Cook grits according to package directions and reduce heat to low.
  4. Stir in cheese and remaining butter and stir until melted.
  5. Ladle grits onto plates and top with shrimp and artichokes. Grind fresh pepper over all.
4230.5 g962.3 mg23.9 g12 g0 g31.3 g5 g23.7 g169.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on September 24, 2017

Good for: Comfort Foods, Lent

Last Post:
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Next Post:
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  1. The Broad says

    May 19, 2010 at 11:48 pm

    And I grew up in the South and never had Shrimp and Grits.
    I never ate grits until I left the South and lived in NYC .. then I fed my own children grits and eggs :)
    I can't eat shrimp ! this is so frustrating !
    I am going to see if chicken will work lol .. love artichokes too .. yummm!

    Reply
  2. Muneeba says

    May 20, 2010 at 4:09 am

    I've never had shrimp and grits, although I've only heard good things abt it … certainly looks like food that would make my insides feel warm n fuzzy n happy :)

    Reply
  3. Kate Morgan Jackson says

    May 20, 2010 at 11:29 am

    Chicken would absolutely work! Grill it, shred it and then cook it as you would the shrimp – basically just to warm it up. Yum!

    Reply
  4. Erin says

    August 16, 2010 at 4:21 am

    I made this for dinner tonight and it was so delicious! I think next time I'll use about half the butter.

    Reply
  5. Luci's Morsels says

    September 26, 2017 at 11:29 pm

    Love the addition of artichoke hearts to this traditional dish! Looks tasty!

    Luci’s Morsels | fashion. food. frivolity.

    Reply
    • Kate says

      September 27, 2017 at 7:22 am

      I think I could pretty much add artichokes to EVERYTHING. :)

      Reply
  6. Sue L. says

    September 27, 2017 at 12:41 pm

    I’m a Northern girl who LOVES grits — and shrimp — and shrimp and grits… but the thing I’m not crazy about most shrimp & grits is that they include bacon and/or sausage, which to me overpowers both the shrimp and the grits. This recipe sounds SO good!! I will have to try it.

    Reply
    • Kate says

      September 30, 2017 at 4:58 pm

      Same here with the Northern girl and the grits! Hope you love this artichoke version. :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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