Best 20 Grits And Shrimp Recipes

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**Shrimp and grits, a classic dish of the Southern United States, combines the flavors of tender shrimp, creamy grits, and savory seasonings. This versatile dish can be enjoyed for breakfast, lunch, or dinner, and can be customized to suit your taste preferences. Some popular variations include adding vegetables like bell peppers, onions, and mushrooms; using different types of cheese, such as cheddar or Parmesan; and incorporating herbs and spices like garlic, paprika, and cayenne pepper. Whether you prefer a simple or more elaborate preparation, shrimp and grits is a hearty and flavorful meal that is sure to satisfy.**

**In this article, you'll find a selection of shrimp and grits recipes that cater to a range of tastes and skill levels. From classic shrimp and grits with a creamy, cheesy sauce to variations that incorporate unique ingredients and cooking techniques, these recipes offer a delicious journey through the culinary traditions of the South. Whether you're a seasoned cook or just starting out in the kitchen, you're sure to find a recipe here that will tantalize your taste buds and leave you craving more.**

Here are our top 20 tried and tested recipes!

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP:
8 thick-sliced bacon strips, chopped
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped

Steps:

  • In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.

Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.

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

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

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.

SHRIMP-AND-GRITS CASSEROLE



Shrimp-and-Grits Casserole image

A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

1 1/3 cups instant grits (four 1-ounce packets)
1 cup shredded Cheddar
6 tablespoons unsalted butter
Freshly ground black pepper
3/4 pound large peeled and deveined shrimp, tails removed
Kosher salt
1 1/2 cups crusty bread, crust removed, bread torn into 1/2-inch pieces
2 large scallions, sliced
1 link andouille sausage, sliced into half-moons (3 ounces)
1 stalk celery, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, plus more for serving
Juice of 1/2 lemon

Steps:

  • Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
  • Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
  • Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
  • Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
  • Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS



Spicy Shrimp and Andouille Sausage over Grits image

This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 1/2 cups low-sodium chicken stock, plus more if needed
2 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grits
Kosher salt and cracked black pepper
3 tablespoons olive oil
1 pound smoked Andouille sausage, sliced 1/4-inch thick on an angle
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 Spanish onion, small dice
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
Chopped fresh parsley, for garnish
Juice of 1/2 lemon

Steps:

  • For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
  • For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
  • Serve the sausage, peppers and shrimp over the grits.

SHRIMP AND CHEESY GRITS WITH BACON



Shrimp and Cheesy Grits with Bacon image

Lowcountry style shrimp and grits at its best!

Provided by Diane

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h

Yield 4

Number Of Ingredients 11

1 ½ cups chicken broth
1 ½ cups evaporated milk
¾ cup quick-cooking grits
½ teaspoon salt
1 cup shredded Cheddar cheese
1 cup chopped raw bacon
2 tablespoons bacon drippings
1 pound uncooked medium shrimp, peeled and deveined
½ cup diced green bell pepper
½ cup diced onion
1 tablespoon shredded Cheddar cheese, or as desired

Steps:

  • Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
  • Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
  • Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 16.6 g, Cholesterol 248.1 mg, Fat 24.4 g, Fiber 0.7 g, Protein 38.7 g, SaturatedFat 13 g, Sodium 1119.5 mg, Sugar 10.9 g

CAJUN GRILLED SHRIMP AND GRITS



Cajun Grilled Shrimp and Grits image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup old-fashioned grits
2 cups boiling water
2 cups heavy cream
1/4 stick butter
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic granules or freshly minced
2 ounces chili powder
Pinch red pepper flakes, or to taste
2 ounces seafood seasoning (recommended: OldBay)
1-ounce freshly ground black pepper
2 ounces garlic powder
2 ounces onion powder
1-ounce ginger
1-ounce butter or olive oil
2 pounds raw shrimp, peeled and deveined

Steps:

  • Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. Transfer the grits to a serving bowl and keep warm.
  • Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
  • Suggestion: Adding cheese and/or gravy with fried onions, to taste, will elevate the dish considerably.

SOUTHERN SHRIMP AND GRITS



Southern Shrimp and Grits image

Great Southern shrimp and grits recipe. I cook this for my family of 25 every Christmas when I go to Alabama. They can't get enough. Learned it from my best friend's mother growing up. Great soul food!

Provided by medicineman843

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 8

Number Of Ingredients 14

4 cups milk
5 ½ cups water, divided
1 ½ cups stone-ground grits
½ cup butter
1 pound thick-cut bacon
½ (13 ounce) package kielbasa sausage, cut into small pieces
1 medium sweet onion, diced
1 large green bell pepper, finely diced
1 pound uncooked medium shrimp - peeled, deveined, and halved
1 teaspoon Creole seasoning, or to taste
salt and freshly ground black pepper to taste
1 cup all-purpose flour
2 dashes Worcestershire sauce, or to taste
1 drop ketchup, or to taste

Steps:

  • Bring milk and 1 1/2 cups of water to a boil in a large pot. Add grits, reduce heat to medium-low, and stir constantly to make sure they don't burn. Add butter and cover. Let simmer, stirring occasionally so they don't burn, until water is absorbed and grits have thickened, about 30 minutes.
  • Meanwhile, place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, leaving rendered fat in the pan.
  • Heat bacon fat in the same pan over medium-high heat. Cook kielbasa in the hot fat until browned, 5 to 7 minutes. Transfer kielbasa to the plate with bacon. Add onion to the pan and cook until tender, about 5 minutes. Add bell pepper and cook for 3 to 4 minutes.
  • Season shrimp with Creole seasoning, salt, and pepper; coat with flour and add to the pan. Cook until lightly pink, 3 to 4 minutes; the flour will absorb the fat to make a gravy. Add remaining water. Cook over medium-high heat, stirring, until thickened, 15 to 20 minutes. Add Worcestershire and ketchup and mix; it should give the gravy a darker color.
  • Reduce heat and add bacon and kielbasa to heat through, 3 to 5 minutes. Serve with grits.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 44 g, Cholesterol 163.6 mg, Fat 29.8 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 14.9 g, Sodium 938.9 mg, Sugar 7.5 g

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.

SHRIMP AND GRITS LOUISIANA STYLE



Shrimp and Grits Louisiana Style image

Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!

Provided by Amber Taylor Futch

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 40m

Yield 2

Number Of Ingredients 12

1 cup water
1 pinch salt
6 tablespoons grits
2 tablespoons olive oil
½ cup diced tasso ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
20 medium shrimp, peeled and deveined
¼ cup white wine
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Steps:

  • Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  • Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  • Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g

SPICY SHRIMP AND GRITS



Spicy Shrimp and Grits image

Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!

Provided by William A.

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterey Jack cheese
¾ cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
½ teaspoon black pepper
¼ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
  • Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
  • Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
  • Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
  • Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g

SPICY LOW-COUNTRY SHRIMP AND GRITS



Spicy Low-Country Shrimp and Grits image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 21

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar
1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Steps:

  • Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
  • Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

LEMON-GARLIC SHRIMP AND GRITS



Lemon-Garlic Shrimp and Grits image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

3/4 cup instant grits
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan cheese
3 tablespoons unsalted butter
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of 1/2 lemon, plus wedges for serving
2 tablespoons roughly chopped fresh parsley

Steps:

  • Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
  • Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
  • Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

CREAMY SOUTHERN SHRIMP AND CHEESE GRITS



Creamy Southern Shrimp and Cheese Grits image

I came up with this recipe when I couldn't find anything else that would satisfy my cravings for a gourmet shrimp and grits without spending a ton of money at restaurants. This is simple and delicious, and is made with things we mostly all have in our homes. Use chicken stock in grits, if you prefer.

Provided by Bella V.

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 50m

Yield 6

Number Of Ingredients 16

3 ½ cups water
1 cup quick-cooking grits
3 ounces farmers cheese
2 ounces goat cheese
1 slice American cheese
2 tablespoons butter
2 teaspoons vegetable oil
1 large tomato, diced
2 green onions, sliced
1 clove garlic, minced
1 teaspoon bacon drippings, or to taste
1 pound fresh shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste
¼ cup half-and-half, or more to taste
1 tablespoon dry sherry
1 green onion (green tops only), sliced

Steps:

  • Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
  • Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
  • Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 6.7 g, Cholesterol 154.1 mg, Fat 16.4 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.8 g, Sodium 400.7 mg, Sugar 1.3 g

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Let me start by saying that I love shrimp and grits, any style for that matter! But this Old Charleston style version is one of my favorites. Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite. What's not to love?!

Provided by InspirationsFC

Categories     Pork

Time 1h15m

Yield 8 Bowls, 8 serving(s)

Number Of Ingredients 20

1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 lbs uncooked shrimp, peeled and deveined
salt
1 pinch cayenne pepper (to taste)
1 lemon, juice of
1 lb andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp cheddar cheese

Steps:

  • Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
  • Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
  • Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
  • Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
  • Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

SHRIMP AND SAUSAGE WITH CHEESY GRITS



Shrimp and Sausage with Cheesy Grits image

Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A saucy fried egg is the crowning achievement on this breakfast-for-dinner winner.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 12

1 cup stone-ground grits
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter, room temperature
6 ounces sharp cheddar, grated (1 1/2 cups)
6 ounces andouille sausage, sliced 1/4 inch thick
12 ounces large peeled, deveined shrimp (about 16)
1 teaspoon fresh lemon juice
2 tablespoons hot sauce, such as Frank's Red Hot
1 poblano pepper, seeded and cut into 1/4-inch strips
1 small onion, cut into 1/4-inch-thick slices (1 cup)
1 cup halved cherry tomatoes
Fried eggs, for serving (optional)

Steps:

  • Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
  • Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
  • Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

MOMMA'S SHRIMP AND CHEESE GRITS



Momma's Shrimp and Cheese Grits image

I have tried a number of shrimp and grits recipes, but have not found one I really like. So I decided to experiment a bit and created a simple but delicious recipe that will surely please the taste buds. In New Orleans we like our cayenne pepper, so use less if you don't like so much heat.

Provided by NOLAMom

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 45m

Yield 4

Number Of Ingredients 12

3 ⅓ cups water
⅔ cup uncooked grits
¼ teaspoon salt
¼ cup butter
½ teaspoon minced garlic
2 green onions, diced
1 (16 ounce) package frozen shrimp, peeled and deveined - thawed
1 teaspoon lemon juice
2 pinches cayenne pepper, or to taste
salt and ground black pepper to taste
¼ cup butter
¾ cup cubed processed cheese food (such as Velveeta®)

Steps:

  • Bring water to a boil in a saucepan; stir grits and salt into the boiling water, cover, and reduce heat to low. Simmer grits until tender, 15 to 20 minutes. Remove from heat and keep warm.
  • Melt 1/4 cup butter in a pan over medium heat; cook and stir garlic until softened, about 2 minutes. Stir in green onions, cooking until green onions are wilted, another 4 minutes.
  • Mix shrimp into the garlic and green onions and cook until shrimp are firm and pink, about 5 minutes. Stir in lemon juice, cayenne pepper, salt, and black pepper.
  • Just before serving, mix 1/4 cup butter into the cooked grits, followed by processed cheese. Mix thoroughly until creamy and cheese is melted. Season with salt and black pepper.
  • Place grits in a bowl, top with the shrimp, and pour pan sauce over shrimp and grits to serve.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 6.8 g, Cholesterol 260 mg, Fat 32.4 g, Fiber 0.3 g, Protein 25.4 g, SaturatedFat 19.8 g, Sodium 990.6 mg, Sugar 2.7 g

TEX-MEX SHRIMP AND GRITS



Tex-Mex Shrimp and Grits image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

5 cups low-sodium chicken stock
3/4 cups quick-cooking grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated queso blanco
1/2 cup Mexican crema
2 tablespoons salted butter
2 tablespoons salted butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo
1 medium onion, diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1 poblano pepper, diced
1 tablespoon tomato paste
Hot sauce, to taste
Juice of 1 lime
Fresh cilantro leaves, for garnish

Steps:

  • For the grits: Bring 3 cups of the stock to a boil in a medium saucepan. Slowly stir in the grits. Return to a boil and cook over a medium heat for 3 to 4 minutes. Turn down the heat to low and stir in the pepper jack, queso blanco and crema. Cook for another 3 to 4 minutes. Stir in the butter and keep warm.
  • Heat the remaining 2 cups chicken stock in a separate pan.
  • For the shrimp: Meanwhile, add the butter and olive oil to a large skillet over a medium-high heat. Sprinkle the shrimp with the taco seasoning and a pinch of salt and pepper. Add the shrimp to the skillet and cook until they begin to turn pink, 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking later in the sauce.)
  • Add the chorizo to the skillet and break it up with a spatula. Add the onion and all the peppers to the skillet and season with salt and pepper. Continue cooking until the chorizo is cooked through, 4 to 5 minutes. Add the tomato paste and cook for an additional minute. Stir in the hot stock and hot sauce to taste. Return the shrimp to the skillet with their juices. Cook until the shrimp are cooked through, an additional 2 minutes. Add the lime juice. Taste and adjust seasoning as needed.
  • To serve, spoon the shrimp and sauce over the grits and garnish with the cilantro.

GARLIC SHRIMP AND CHEESY GRITS



Garlic Shrimp and Cheesy Grits image

Shrimp cooked with garlic and onion are served over garlic cheese grits. This is a dish for garlic lovers. Serve with garlic bread, or your preference of bread.

Provided by AURORAGLXY7

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 35m

Yield 6

Number Of Ingredients 12

2 cups chicken broth
1 cup milk
1 teaspoon minced garlic
1 cup quick-cooking grits
6 ounces shredded Cheddar cheese
salt and ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 pound uncooked shrimp, peeled and deveined
1 dash hot pepper sauce, or to taste

Steps:

  • Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
  • Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
  • Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
  • Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
  • Serve grits in a large serving bowl topped with shrimp mixture.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 10 g, Cholesterol 154.8 mg, Fat 15.3 g, Fiber 0.7 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 664.7 mg, Sugar 4 g

Tips:

  • Use fresh or frozen shrimp: Fresh shrimp is best, but frozen shrimp can be used if thawed properly. Avoid using previously frozen shrimp that has been thawed and refrozen.
  • Clean the shrimp properly: Remove the shells and devein the shrimp. Rinse the shrimp thoroughly under cold water.
  • Cook the shrimp properly: Shrimp cooks quickly, so it is important to not overcook it. Overcooked shrimp will become tough and rubbery.
  • Use a good quality grit: Not all grits are created equal. Look for a coarse-ground grit that will hold its shape when cooked.
  • Cook the grits slowly: Grits need to be cooked slowly over low heat in order to develop their full flavor.
  • Season the grits to taste: Grits can be seasoned with a variety of different spices and herbs. Salt, pepper, garlic powder, and onion powder are all good options.
  • Add-ins: Grits and shrimp can be dressed up with a variety of different add-ins. Try adding cheese, bacon, diced tomatoes, or green onions.

Conclusion:

Grits and shrimp is a classic Southern dish that is easy to make and delicious to eat. This dish is perfect for a quick and easy weeknight meal or a special occasion brunch. With a few simple tips, you can make the perfect grits and shrimp every time.

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