Cheesy Shrimp and Grits

Cheesy Shrimp and Grits. When I first heard about this from my sister a few years ago, I thought YUCK! I may be a Louisiana girl, but I definitely never liked grits. Though maybe I never tried them. Yes… I think that must be it. Because if I’d ever tried Shrimp and Cheesy Grits, I would have fallen in love with this creamy, ground-corn goodness long ago!

Good ole southern Cheesy Shrimp and Grits is the perfect dish to serve at brunch! But my family also loves it for dinner. Either way, you simply can't go wrong!

When I was at boarding school at  Culver Academies, the infamous Dean Nagy taught me AP History. The Dean asked me every. single. morning. without fail… “Miss Andrea, did you have your grits today?” I loved The Dean, but that daily question drove me crazy. In my VERY distinct southern drawl, I’d say “No sir, no grits today!” How I wish I could now have The Dean over for some shrimp and cheesy grits! I’d now say (in an exaggerated version of my very obvious southern drawl), “Yes SIR! I’ve had and LOVED my grits, SIR!”

So fast forward MANY years from my daily Dean Nagy question. If you’ve never liked… or never TRIED grits.. you must β€” yes, must β€”right away. Shrimp and cheesy grits is now one of my all-time favorite recipes.

Ingredients 

-1 1/2 pounds peeled and deveined shrimp
-5 bacon slices
-1 cup chopped onion
-1/4 cup chopped chives
-3/4 cup chopped green, red & yellow bell peppers
-3/4 cup roasted corn kernels
-1 1/2 teaspoons minced garlic
-1 cup fat-free, less-sodium chicken broth
-5 cups water
-1 1/2 cups uncooked quick-cooking grits
-1 tablespoon butter
-1 teaspoon salt, divided
-1/2 teaspoon pepper
-1/2 teaspoon smoked paprika
-1/4 teaspoon cumin
-1/4 teaspoon chili powder
-1 cup shredded cheddar/jack cheese

NOTE: to save time, I used frozen chopped onions and peppers. Instead of grilling corn and removing kernels, I used Trader Joe’s frozen roasted corn. That stuff is amazing!
Shrimp and Cheesy grits ingredients

Instructions 

Cook bacon in a large nonstick skillet over medium heat until crisp. Chop into small pieces. Keep the bacon drippings in the skillet. When making a recipe with lots of ingredients, I like to measure everything out in advance so it’s all ready right when I need it. So that’s what I did after chopping my bacon.

Shrimp and Cheesy Grits Ingredients

Next, I mixed together 1/2 a teaspoon of salt with the spices and then tossed them with the shrimp.
ShrinpandGrits

Add onion, bell pepper, and garlic to drippings in pan; cook five minutes or until tender, stirring occasionally. Stir in shrimp mixture and broth. Cook five minutes or until shrimp are done, stirring frequently.

Shrimp and Cheesy grits

While the shrimp are cooking, bring water to boil in a medium saucepan. Gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for five minutes or until thick, stirring occasionally. Stir in butter, the remaining salt and cheese. Serve shrimp mixture over grits. Sprinkle chives and roasted corn kernels.

Cheesy Shrimp & Grits... southern comfort food at its best!

I served mine with freshly baked biscuits and mixed berries. This was such a yummy brunch.
Cheesy Shrimp & Grits... DELISH!

But this recipe is also a great option for dinner! My only complaint is that I didn’t make enough for leftovers. I’m craving some more delicious Shrimp and Cheesy Grits right now!
ShrimpandGritsTablesetting

xoxo,

Andrea Tabler | TablerPartyofTwo.com

 
 

Andrea Tabler

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Shrimp and Cheesy Grits

 

 

Comments

  1. My family happened to be the lucky guests at this brunch and I am actually duplicating the menu exactly for guest on thanksgiving weekend. We loved it so much! I had never had grits in my life and they were so yummy–very creamy and perfect for soaking up the juices from the shrimp dish. ( for those of you who like polenta, it would be the right substitute).

    Andrea’s whole menu was perfect from Bloody Mary’s to biscuits, mixed berries and the shrimp and grits. Her table setting was super cute. I highly recommend recreating this fantastic brunch. Thanks Andrea.

  2. Alyssa Wyble says:

    Andrea, you are SO right! Not being a “Southern Girl” by birth, I had eaten Cream of Wheat but NEVER grits! (and sweet, not savory). I married a Louisiana boy and he loves grits, but I never made them because I knew, of course, that I would not like them! Then, we visited Charleston, SC last summer and…..I tried them. (and ate them at 4 out of 5 dinners there) Awesome! I’ve made them at home numerous times now. To your readers: If you haven’t yet tried them, all I can say is, try them….you’ll like them!

  3. loooks great to me, I’d eat it! πŸ™‚ I love shrimp and the flavor combinations that you created!
    Cathy

  4. Living here in the Carolina’s you can’t NOT eat shrimp and grits.
    Can’t wait to try out your recipe!!
    Brett

  5. This is definitely a Southern staple. We lived in the south for a few years and I remember asking what grits was and having the locals laugh at me because they thought I was joking. Thanks for sharing at the Merry Monday Linky party. Hopefully you’ll be able to share again next week.

  6. Thanks so much for linking up to Teach Me Tuesday last week. You are very much appreciated. Starting this week, we will no longer be visiting you, instead we will be pinning each and every link. We want to give you more exposure! Hope to see you again this week!!

  7. Oh, YUM! These cheesy grits are gorgeous–and I really love that gold dotted napkin πŸ™‚

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