Best 8 Cheesy Grits On Shrimp Toast Recipes

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Indulge in a culinary journey that harmoniously blends the Southern charm of cheesy grits with the coastal delight of shrimp toast. This delectable dish offers a textural symphony, where the creamy, cheesy grits embrace the crispy, savory shrimp toast, creating a delightful mouthful in every bite. The cheesy grits, prepared with a blend of cheddar and Parmesan cheeses, offer a rich, velvety texture, while the shrimp toast, made with succulent shrimp and a crispy bread base, adds a briny, umami flavor. This recipe fusion brings together two classic dishes, resulting in a unique and satisfying meal that caters to diverse palates. Whether served as an appetizer, main course, or brunch dish, cheesy grits on shrimp toast promises an unforgettable culinary experience. In this article, we present two variations of this dish: the classic cheesy grits on shrimp toast and a spicy version that incorporates a zesty Sriracha sauce. Both recipes provide step-by-step instructions, ingredient lists, and cooking tips to ensure a successful culinary endeavor.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY CAJUN SHRIMP AND GRITS



Cheesy Cajun Shrimp and Grits image

I was born and raised in the South. A few years ago I moved to Pennsylvania, where good Southern comfort food was hard to find. So I created these creamy, smoky Cajun shrimp and grits to remind me of home. -Kailey Thompson, Palm Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

8 cups water
3/4 teaspoon salt
2 cups quick-cooking grits
2 cups shredded cheddar cheese
1/2 cup butter, cubed
8 bacon strips, chopped
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Steps:

  • In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

Nutrition Facts : Calories 560 calories, Fat 34g fat (17g saturated fat), Cholesterol 215mg cholesterol, Sodium 968mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

CHEESY GRITS



Cheesy Grits image

Grits ... easy, cheesy, and delicious!

Provided by elljoymit

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 15m

Yield 4

Number Of Ingredients 7

4 cups water
1 teaspoon salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
½ cup shredded Parmesan cheese
2 tablespoons butter
ground black pepper to taste

Steps:

  • Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
  • Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g

PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST



Paula Deen's Cheesy Shrimp on Grits Toast image

This looked so good to me when I watched Paula make it the other day on her show. I haven't tried it yet, but plan to soon.

Provided by Lvs2Cook

Categories     Grains

Time 1h20m

Yield 48 appetizers

Number Of Ingredients 11

3 (14 ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated parmesan cheese
1/2 teaspoon salt
2 tablespoons butter, melted
8 ounces cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped fresh parsley leaves
1/2 lb shrimp, cooked, peeled, and deveined and chopped
1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 400 degrees F.
  • Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
  • Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
  • Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
  • In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.

SHRIMP AND CHEDDAR GRITS



Shrimp and Cheddar Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 bay leaf
Kosher salt and freshly ground pepper
1 cup old-fashioned grits (not instant or quick-cooking)
1/4 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1/2 cup grated sharp white cheddar cheese
2 tablespoons extra-virgin olive oil
2 links fully cooked andouille sausage (about 6 ounces total), cut into 1/2-inch pieces
4 scallions, chopped (white and green parts separated)
2 stalks celery, chopped, plus 1/4 cup leaves
1 small red bell pepper, chopped
1 pound large shrimp, peeled and deveined
Kosher salt
3 cloves garlic, minced
1 teaspoon chopped fresh thyme
2 tablespoons tomato paste
1 tablespoon fresh lemon juice, plus more if needed
2 teaspoons Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
  • Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes.
  • Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
  • Divide the grits among 4 shallow bowls. Top with the shrimp mixture.

CHEESY SHRIMP AND GRITS



Cheesy Shrimp and Grits image

Shrimp and grits with cheese.

Provided by Mr. du

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 6

Number Of Ingredients 11

4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

Steps:

  • Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
  • Rinse shrimp and pat dry.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
  • Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
  • Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 23.4 g, Cholesterol 188.7 mg, Fat 25.8 g, Fiber 0.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 704.8 mg, Sugar 0.9 g

SHRIMP AND CHEESY GRITS



Shrimp and Cheesy Grits image

Delectable for brunch, lunch, or dinner, our take on this favorite Low Country dish builds from a surprising base: breakfast sausage. You sear it, breaking itup so its bold herbs and spices touch every other ingredient, including the holy flavor trinity of onion, bell pepper, and celery that goes in next. Deglazing the pan at the end creates a rich sauce to drizzle over the shrimp and everything, including the rich, cheesy grits.

Provided by Greg Lofts

Time 30m

Number Of Ingredients 13

2 3/4 cups homemade or low-sodium chicken broth, divided
Kosher salt and freshly ground pepper
1 cup stone-ground white or yellow grits
4 tablespoons unsalted butter, divided
5 ounces breakfast sausage, casings removed (2/3 cup)
1 small onion, diced (1 cup)
1 bell pepper, seeded and diced (3/4 cup)
2 celery stalks, diced (3/4 cup), plus 1/4 cup torn inner leaves, for serving
2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried
1 pound peeled, deveined large shrimp
2 ounces mild cheddar or Colby Jack, shredded (2/3 cup)
8 ounces cherry tomatoes, halved (1 1/2 cups)
1 tablespoon extra-virgin olive oil

Steps:

  • In a saucepan, bring 2 cups broth and 2 cups water to a boil; season with salt and pepper. Whisk in grits. Reduce heat to medium-low and simmer, partially covered and whisking occasionally, until tender, 30 to 50 minutes (depending on grain size and desired texture). If grits become too stiff before turning tender and creamy, whisk in more hot water a little at a time.
  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add sausage and cook, breaking into bite-size pieces, until just cooked through and crisp in places, 5 to 6 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, leaving fat in skillet.
  • Add 1 more tablespoon butter to skillet along with onion, bell pepper, celery, and thyme; season. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender but not developing any color, 4 to 5 minutes. Season shrimp, add to skillet, and cook, stirring a few times, until opaque and just cooked through, 4 to 5 minutes.
  • Transfer mixture to a bowl; cover to keep warm. Add remaining 3/4 cup broth to skillet and bring to a simmer, whisking to remove any browned bits from bottom. Remove from heat.
  • Remove grits from heat; stir in cheese and remaining 2 tablespoons butter until melted and smooth. Toss tomatoes and celery leaves with oil; season. Serve grits with shrimp mixture, sausage, pan sauce, and tomato salad.

CHEESY GRITS ON SHRIMP TOAST



CHEESY GRITS ON SHRIMP TOAST image

Categories     Appetizer

Number Of Ingredients 11

3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar

Steps:

  • Preheat oven to 400 degrees F. Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.) In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through

SHRIMP & CHEESY GRITS



Shrimp & Cheesy Grits image

This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.

Provided by Mysterygirl

Categories     Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups milk
2 tablespoons butter
salt
freshly ground white pepper
1/2 cup stone whole grain grits
2 ounces grated cheddar cheese
1 tablespoon olive oil
1/2 lb link smoked sausage, cut in half & sliced ½ inch thick
2 teaspoons chopped garlic
1 lb medium shrimp, peeled & deveined
fresh ground black pepper
1/4 cup dry sherry
2 cups shrimp stock or 2 cups vegetable stock
1 1/2 cups of cold butter, cubed
5 teaspoons finely chopped fresh parsley leaves

Steps:

  • In a saucepan, over medium heat, add the milk and butter.
  • Season with salt and white pepper.
  • Bring the liquid to a boil.
  • Slowly stir in the grits.
  • Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
  • Add some water during the cooking process if the liquid evaporates too much.
  • Remove from the heat and stir in the cheese.
  • Re-season with salt and white pepper if needed.
  • Set aside and keep warm.
  • In a sauté pan, over medium heat, heat the oil.
  • Add the sausage and render for 2 minutes.
  • Add the garlic and sauté for 30 seconds.
  • Season the shrimp with salt and black pepper.
  • Add the shrimp and continue to sauté for 2 minutes.
  • Remove the pan from the heat and add the sherry.
  • Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
  • Remove the shrimp from the pan and set aside.
  • Add the stock and bring the liquid to a boil.
  • Reduce the heat to medium low and mound in the butter.
  • Add the shrimp back to the sauce and simmer for 2 minutes.
  • Remove from the heat and stir in 2 teaspoons of the parsley.
  • To serve, spoon the grits in the center of each shallow bowl.
  • Spoon the shrimp mixture over the grits.
  • **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
  • I also use the quick cooking grits and adjust the quantities to those listed on the box.

Nutrition Facts : Calories 1383.3, Fat 112.1, SaturatedFat 63.2, Cholesterol 458.8, Sodium 1765.3, Carbohydrate 31.9, Fiber 0.4, Sugar 0.9, Protein 49.9

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your cheesy grits and shrimp toast even more delicious.
  • Don't overcook the grits. Grits should be cooked until they are creamy and tender, but not mushy.
  • Season the grits well. Salt, pepper, and garlic powder are all good choices for seasoning grits.
  • Use a good quality cheese. A sharp cheddar cheese will give your cheesy grits a rich, flavorful taste.
  • Toast the bread well. Toasted bread will help to hold up the cheesy grits and shrimp.
  • Be generous with the shrimp. Shrimp is the star of this dish, so don't be afraid to use a lot of it.
  • Serve the cheesy grits and shrimp toast immediately. This dish is best when served hot and fresh.

Conclusion:

Cheesy grits and shrimp toast is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're serving it for breakfast, lunch, or dinner, this dish is sure to be a hit. The creamy, cheesy grits are the perfect complement to the crispy, flavorful shrimp toast. So next time you're looking for a new and exciting dish to try, give cheesy grits and shrimp toast a try. You won't be disappointed!

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