Cheesy Shrimp and Grits
Cheesy Shrimp and Grits is a comforting Southern classic that combines creamy, cheesy grits with tender, seasoned shrimp for a hearty and flavorful meal perfect for any occasion.
Servings: 4 servings
Ingredients
- 1 cup stone-ground grits
- 4 cups water or low-sodium chicken broth
- 1 cup sharp white cheddar cheese shredded
- 1/2 cup milk (or a dairy-free alternative if preferred)
- 1 lb large shrimp peeled and deveined
- 2 tablespoons olive oil or vegetable oil
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon dried thyme
- salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (for garnish)
- juice of half a lemon
Instructions
- Begin by bringing the water or chicken broth to a boil in a medium saucepan. Slowly whisk in the stone-ground grits to prevent lumps. Reduce the heat to low and cover the pot, cooking for about 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
- Once the grits are cooked, stir in the shredded cheddar cheese and milk. Continue stirring until the cheese is melted and the grits are smooth and creamy. Season with salt and pepper to taste. Keep the grits warm on low heat while you prepare the shrimp.
- Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the shrimp to the skillet and sprinkle with smoked paprika, cayenne pepper (if using), dried thyme, salt, and black pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Squeeze fresh lemon juice over the shrimp and give everything a good toss to combine.
- Spoon the cheesy grits onto plates or into bowls. Top with the sautéed shrimp and garnish with chopped fresh parsley. Serve immediately for the best flavor and texture.
Equipment
- Medium Saucepan
- Large Skillet
Notes
Use stone-ground grits for the best texture and flavor; instant grits won’t give you the same creamy consistency. Cooking the grits slowly over low heat and stirring frequently prevents lumps and ensures creaminess. Don’t overcook the shrimp — they only need a few minutes per side. Adjust seasoning and spice levels to your preference. For extra richness, stir in a tablespoon of butter into the grits along with cheese and milk. You can substitute cheddar with reduced-fat or plant-based cheese alternatives.