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, 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.
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!
- 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
- 1/2 stick butter
- 2 cups cooked grits
- 1/3 cup freshly grated Parmesan cheese
- Heat oil in a large non stick skillet over medium high heat. Add artichokes and saute 5 minutes.
- 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.
- Cook grits according to package directions and reduce heat to low.
- Stir in cheese and remaining butter and stir until melted.
- Ladle grits onto plates and top with shrimp and artichokes. Grind fresh pepper over all.
Updated from an earlier Framed Cooks post – now new and improved!