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Shrimp and Grits Brunch Plate with Ribeye

A decadent brunch plate featuring creamy stone-ground grits, tender ribeye steak, and perfectly seasoned shrimp, all topped with a rich gravy.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the Grits:
  • 1 cup stone-ground grits
  • 4 cups water or chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • For the Ribeye:
  • 2 ribeye steaks (about 8 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • For the Shrimp:
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper (optional)
  • Juice of 1 lemon
  • For the Gravy:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Prepare the grits: In a medium saucepan, bring water or broth to a boil. Slowly whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally, until thick and creamy.
  2. Stir in heavy cream, cheddar cheese, and butter. Season with salt and pepper. Cover and keep warm.
  3. Season the ribeye: Pat steaks dry and rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
  4. Cook the steak: Heat a cast-iron skillet over high heat. Sear steaks for 4-5 minutes per side for medium-rare, or to desired doneness. Rest for 5 minutes before slicing.
  5. Prepare the shrimp: In the same skillet, melt 2 tablespoons butter. Add garlic and cook for 30 seconds. Add shrimp and cayenne, cook 2-3 minutes per side until pink. Squeeze lemon juice over shrimp and remove from skillet.
  6. Make the gravy: In the same skillet, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and cream, stirring constantly until thickened. Season with salt and pepper.
  7. Assemble the plate: Spoon grits onto plates. Top with sliced ribeye and shrimp. Drizzle gravy over everything and garnish with parsley.

Notes

For a spicier kick, add more cayenne or a dash of hot sauce to the shrimp. Stone-ground grits are key for the best texture; avoid instant grits.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Brunch
  • Cuisine: Southern

Nutrition

  • Calories: 850
  • Sugar: 3g
  • Fat: 55g
  • Carbohydrates: 45g
  • Protein: 48g