Shrimp Cheddar Cheese Grits (Printable)
Creamy cheddar grits paired with succulent sautéed shrimp in a savory southern style dish.
# What You Need:
→ Cheddar Cheese Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 cup whole milk
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Shrimp and Sauce
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 tablespoons unsalted butter, divided
11 - 2 cloves garlic, minced
12 - 1/2 cup andouille sausage, diced
13 - 1/2 cup scallions, thinly sliced
14 - 1/4 cup red bell pepper, finely diced
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper
17 - Juice of 1/2 lemon
18 - Salt and black pepper to taste
# Steps:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring frequently until thickened and creamy.
02 - Stir in butter, milk, cheddar cheese, salt, and pepper. Continue stirring until cheese melts completely and grits achieve smooth consistency. Cover and keep warm.
03 - Pat shrimp dry thoroughly. Season evenly with salt, black pepper, smoked paprika, and cayenne pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add andouille sausage; cook 2-3 minutes until lightly browned. Add garlic, red bell pepper, and scallions; cook 2 minutes until fragrant.
05 - Add seasoned shrimp to skillet. Cook 3-4 minutes, stirring occasionally, until shrimp turn pink and opaque throughout. Add lemon juice and remaining butter, stirring until butter melts and sauce forms. Remove from heat immediately.
06 - Spoon warm cheddar grits into individual serving bowls. Top with shrimp mixture and sauce. Garnish with additional sliced scallions if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy cheddar grits and savory shrimp create that perfect balance of rich and bright that makes you want to linger at the table
- It comes together faster than you would expect, making it feel fancy enough for guests but easy enough for a Tuesday
02 -
- Stone-ground grits really do require that twenty minutes of simmering and attention, or you will never achieve the right consistency
- Overcooking the shrimp is the one mistake that ruins this dish, so pull them the moment they turn pink
03 -
- Leftover grits will firm up considerably, so plan to eat this all at once or accept that reheated grits will need extra liquid
- The quality of your shrimp matters more than almost anything else, so buy from somewhere you trust