Shrimp and Cheese Grits
Experience Southern-inspired comfort food at its finest with this Shrimp and Cheese Grits recipe—a perfect balance of creamy, cheesy richness and bold, zesty shrimp flavors. Tender stone-ground grits are slow-cooked with milk, butter, and sharp cheddar cheese for an irresistibly smooth base, while succulent shrimp are sautéed in garlic, paprika, and a hint of cayenne for a lightly spiced kick. A splash of fresh lemon juice and a sprinkle of green onions add brightness and color, making this dish as visually stunning as it is delicious. Ready in just 45 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or casual gatherings. Complete with easily sourced ingredients and straightforward steps, Shrimp and Cheese Grits is a comforting classic you'll want to savor again and again.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons lemon juice, freshly squeezed
- 2 green onions, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium saucepan, bring 3 cups of water, 1 cup of whole milk, and 1 teaspoon of salt to a boil over medium heat.
Gradually whisk in 1 cup of stone-ground grits, reducing the heat to low. Cover and simmer, stirring occasionally, for about 20-25 minutes until the grits are tender and creamy.
Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and well combined. Keep warm while preparing the shrimp.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.
Season 1 pound of peeled and deveined shrimp with 1 teaspoon of paprika, 0.25 teaspoon of cayenne pepper (optional), 0.5 teaspoon of black pepper, and a pinch of salt.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Add 2 tablespoons of freshly squeezed lemon juice and stir to coat the shrimp in the sauce.
Remove the skillet from heat and sprinkle the shrimp with 2 sliced green onions for garnish.
To serve, spoon the cheese grits onto individual plates or shallow bowls and top with the cooked shrimp and pan sauce. Serve immediately.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 381 mg | 29% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
