cheese grits and shrimp recipe

Written ByJenny Smyth Posted on
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The Best cheese grits and shrimp recipe

I’ve always been fascinated by how different cultures develop their own unique culinary traditions around certain staple ingredients.

Cheese Grits and Shrimp

4.5 from 579 votes

Creamy, cheesy grits topped with succulent, seasoned shrimp in a savory sauce. This Southern-inspired dish combines rich, buttery grits with perfectly cooked shrimp for a comforting and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Grits

1 cup stone-ground grits
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup heavy cream

For the Shrimp

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
Salt and black pepper to taste

👨‍🍳Directions

1In a large saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil over high heat.
2Slowly whisk in the stone-ground grits, reduce the heat to low, and cook, stirring frequently, for 20 to 25 minutes until the grits are thick and tender.
3Remove the grits from the heat and stir in the butter, cheddar cheese, Parmesan cheese, and heavy cream until fully melted and smooth.
4Cover the saucepan to keep the grits warm while you prepare the shrimp.
5Pat the shrimp dry with paper towels and season lightly with salt and black pepper.
6Heat the olive oil in a medium skillet over medium-high heat until shimmering, then add the shrimp in a single layer and cook for 2 to 3 minutes per side until they are pink and opaque.
7Add the minced garlic, smoked paprika, and cayenne pepper to the skillet and stir constantly for 30 seconds until fragrant.
8Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan, and let the sauce simmer for 1 to 2 minutes until slightly reduced.
9Spoon the warm cheese grits into serving bowls and top with the shrimp and pan sauce.
10Garnish with fresh chopped parsley and serve immediately.

🔧Equipment

Large saucepan
Medium skillet
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 195mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 28g

📝Notes

For a milder flavor, reduce or omit the cayenne pepper. You can substitute quick-cooking grits, but reduce the cooking time to 5 to 7 minutes and adjust the liquid accordingly.

Watch Video Of How Cheese Grits and Shrimp Works

To store leftovers keep the grits and shrimp in separate containers in the fridge for up to three days. Reheat the grits on the stovetop with a little milk or chicken broth stirring until smooth.

For the shrimp warm them in a hot skillet with a pat of butter for about a minute per side. Do not microwave the shrimp or they will turn rubbery.

For serving I like to put the grits in a shallow bowl and pile the shrimp on top with a spoonful of the pan sauce. A sprinkle of chopped green onions or parsley adds color and freshness.

This recipe works for a casual family dinner but also shines at brunch or a small gathering. It is one of those dishes that feels like a hug on a plate and I am always glad I made it.

❓ Frequently Asked Questions About Cheese Grits and Shrimp

1. Can I use instant grits for this recipe?

Yes you can use instant grits but the texture will be different. Instant grits cook in about 5 minutes and are much softer. Stone ground grits give a creamier and more substantial result. If you are short on time instant grits work fine just follow the package directions and add the cheese at the end.

2. What type of shrimp is best for shrimp and grits?

I recommend large or extra large shrimp with the tails on or off depending on your preference. Wild caught American shrimp are best for flavor and sustainability. Avoid pre cooked shrimp because they will get tough when you heat them again. Raw shrimp that you season and cook yourself taste much better.

3. Can I make cheese grits and shrimp ahead of time?

You can make the grits ahead and reheat them with a splash of milk or broth to loosen them up. The shrimp are best cooked fresh right before serving. If you have leftovers store the grits and shrimp separately in airtight containers in the fridge. Reheat the grits on the stove and the shrimp in a hot skillet for just a minute or two.

4. What cheese works best in cheese grits?

Sharp cheddar is my go to because it has a strong flavor that stands up to the shrimp. You can also use white cheddar or a mix of cheddar and Monterey Jack. Avoid pre shredded cheese because it has anti caking agents that prevent smooth melting. Grate your own cheese from a block for the best texture.

5. How do I keep the grits from getting lumpy?

The trick is to whisk the grits into boiling liquid slowly while stirring constantly. Start with the liquid at a full boil and reduce the heat to low once all the grits are in. Stir every few minutes as they cook. If you walk away and they start to clump you can whisk vigorously to break up the lumps. Low heat and patience are the secrets.

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