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Shrimp and Cheese Grits Recipe

 

Southern Food is comfort food delicious. It can take something as bland as grits and turn it into an incredible dish. Take these Shrimp and Cheese Grits. They are savory. They are cheesy. They are smothered as only true Southern food is and oh, man are they good!

Shrimp and Cheese Grits

Shrimp and Cheese Grits Recipe Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 4 tablespoons olive oil
  • 1 teaspoon paprika
  • Pinch cayenne, pepper
  • Coarse salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 1/3 cup homemade or store-bought low-sodium chicken stock
  • 3 tablespoons unsalted butter, cut into 1-inch pieces
  • Juice of 1 lemon
  • Coarse salt and freshly ground pepper
  • Cheese Grits (recipe at bottom of this post)
  • 1/2 cup cilantro leaves, coarsely chopped

Shrimp and Cheese Grits Recipe Directions

  1. Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.
  2. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.
  3. Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and serve.

Cheese Grits Recipe Ingredients

  • 2 cups stone-ground grits
  • 2 cups homemade or store-bought low-sodium chicken stock, plus more as necessary
  • 2 cups milk
  • 1 cup grated sharp white cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Coarse salt and freshly ground pepper

Cheese Grits Recipe Directions

  1. Place grits in a large bowl; add 4 cups water; stir (light bran will rise to the top); and drain.
  2. Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally until thickened, about 20 minutes.
  3. Stir in both kinds of cheese until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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