Shrimp Cheddar Cheese Grits

The steam rising from a bowl of creamy grits topped with plump, spiced shrimp still takes me back to a tiny café in Charleston where I first truly understood Southern comfort food. It was raining outside, the kind of soft persistent rain that makes you grateful to be indoors with something warm and substantial in front of you.

I made this for my dad last winter, watching him close his eyes after the first bite and immediately ask when I could make it again. There is something deeply satisfying about watching someone discover that combination of creamy, cheesy, and slightly spicy all in one spoonful.

Ingredients

• Stone-ground grits: Not instant, because the texture difference is worth the extra cooking time and stirring
• Low-sodium chicken broth: Builds a savory base that water just cannot provide
• Sharp cheddar cheese: The sharper the better, it cuts through the richness and adds depth
• Unsalted butter: You will use this in both the grits and the shrimp, so have plenty on hand
• Whole milk or cream: This is what transforms the grits from merely good to cannot stop eating
• Large shrimp: Peeled and deveined saves time, but buy the highest quality you can find
• Andouille sausage: Optional, but adds a smoky backbone that makes the dish feel complete
• Smoked paprika: This subtle smokiness is the secret to making the shrimp taste restaurant quality

Instructions

Make the grits foundation:

Bring your broth to a bubble, then whisk in the grits slowly to prevent any lumps from forming.

Simmer and stir:

Lower the heat and let the grits cook gently, stirring often so they do not stick to the bottom of the pan.

Add the richness:

Stir in the butter, milk, cheese, salt, and pepper until everything melts together into something velvety.

Season the shrimp:

Pat your shrimp completely dry, then season them with salt, pepper, and both paprikas.

Build the flavor base:

Sauté the andouille until it browns slightly, then add the garlic, peppers, and scallions until the kitchen smells incredible.

Cook the shrimp:

Add the shrimp to the pan and cook just until they turn pink and curl slightly.

Finish with brightness:

Squeeze in fresh lemon juice and swirl in the remaining butter to create a silky sauce that clings to everything.

Save

This recipe became our go-to celebration meal, the one we requested for birthdays and small victories alike. There is something about the combination of textures and flavors that feels like a warm hug on a plate.

Getting The Grits Right

I have learned that whisking the grits into the boiling broth slowly prevents those stubborn lumps that can ruin the texture. The constant stirring is not optional, it is what develops the creamy consistency that makes this dish so special.

The Shrimp Timing

Shrimp continue cooking even after you remove them from the heat, so I always pull them slightly before they seem completely done. This keeps them tender rather than rubbery, which is the difference between good and outstanding.

Make It Your Own

Some nights I skip the sausage and let the shrimp shine, other times I add extra heat for those who love it spicy. The beauty of this dish is how adaptable it is while still feeling classic and complete.

• Keep the finished shrimp warm while you finish the grits so everything comes to the table hot
• Grate your own cheese instead of buying pre-shredded for better melting
• Have everything prepped before you start cooking the shrimp, because the final steps move quickly

Save

This is the kind of meal that makes people pause between bites and ask what you put in it, even though the ingredients are simple. That moment of quiet appreciation is exactly why I keep returning to this recipe.

Recipe Questions & Answers

→ What type of grits work best for this dish?

Stone-ground grits are preferred for their texture and flavor, as they become creamy when slowly simmered.

→ Can I substitute the chicken broth used in the grits?

Yes, water can be used instead of broth, but using broth adds more depth to the flavor of the grits.

→ Is it necessary to include andouille sausage?

Andouille sausage adds a smoky richness but may be omitted for a lighter, pescatarian-friendly option.

→ How do I adjust the spice level in the shrimp?

Cayenne pepper is optional and adjustable; reducing or omitting it will lessen the heat.

→ What’s the best way to serve this dish?

Serve the creamy cheddar grits warm in bowls topped with the sautéed shrimp mixture and garnished with fresh scallions.

→ Can heavy cream be used instead of milk in the grits?

Yes, heavy cream will create an even richer and creamier texture for the grits.