Shrimp and Cheddar Grits

The first time I had shrimp and grits was at a tiny roadside shack in Charleston, where the cook warned me about the cayenne before she even took my order. That bowl arrived steaming, with shrimp peeking through rivers of cheddar-speckled cream, and one spoonful changed everything about how I understood Southern cooking. It's the kind of dish that feels like comfort and celebration all at once.

Last winter I made this for my dad, who swore he hated grits until that dinner. He scraped his bowl clean and asked if there were seconds, which might be the highest compliment I've ever received in the kitchen. Now it's our thing whenever he visits.

Ingredients

• 1 cup stone-ground grits: Please dont use instant grits here; stone-ground have texture and character that holds up to all that cheese
• 4 cups water or chicken broth: Broth adds depth, but water lets the cheddar shine brighter—your call
• 1 cup sharp cheddar cheese, shredded: Sharp is non-negotiable because mild cheese disappears into the grits without saying much
• 2 tablespoons unsalted butter: Divide this—1 tablespoon for the grits, 1 for the shrimp skillet
• 1 pound large shrimp, peeled and deveined: Large shrimp feel luxurious and dont overcook as easily as smaller ones
• 3 cloves garlic, minced: Fresh garlic, never jarred, because this cooks fast and flavor matters
• 1 small shallot, minced: Shallots bring sweetness that onions sometimes miss in quick sautés
• 1/2 teaspoon smoked paprika: This is the secret note that makes people ask what you did differently
• 1/4 teaspoon cayenne pepper: Start here and adjust—I once doubled it and learned a very permanent lesson
• Juice of 1/2 lemon: Fresh lemon cuts through the richness like nothing else can

Instructions

Get your grits going first:

Bring your water or broth to a boil, then slowly whisk in the grits to avoid any stubborn lumps. Lower the heat, cover, and let it simmer gently, stirring every so often, until the grits are tender and creamy—about 20 to 25 minutes.

Make them worth eating:

Stir in 1 tablespoon butter, all that cheddar, and your salt and pepper until everything melts together into pure comfort. Keep the grits warm over low heat, giving them an occasional stir so they dont set up.

Prep the shrimp while you wait:

Pat your shrimp completely dry with paper towels—water creates steam instead of that golden sear we want. Season them with salt, pepper, smoked paprika, and cayenne, coating each piece evenly.

Build the flavor base:

In a large skillet, heat olive oil and the remaining butter over medium-high heat until it shimmers. Toss in the shallot and garlic, stirring for about a minute until the kitchen smells incredible.

Sear the shrimp perfectly:

Add the seasoned shrimp in a single layer and let them cook undisturbed for 2 to 3 minutes per side until pink and opaque. Squeeze fresh lemon juice over everything and sprinkle with parsley right at the end.

Bring it all together:

Spoon those creamy cheddar grits into warm bowls, arrange the shrimp on top, and drizzle any pan sauce left behind. Finish with sliced scallions and maybe extra cheese if youre feeling generous.

Save

This recipe became my go-to for dinner parties because people always assume it took hours and secret technique. Watching someone take that first bite, eyes widening a little, never gets old.

Making Grits Worth Remembering

I learned halfway through a dinner party that stirring constantly versus occasionally is a personal choice, not a rule. Occasional stirring gives you creaminess without turning the dish into wall paper paste. Some nights I swap half the water for heavy cream when I want something that feels like a hug.

When Shrimp Goes Wrong

Overcooked shrimp is basically kitchen tragedy, and I've served my share of rubbery ones before I learned to trust visual cues over timing. Pink and opaque means done, regardless of what the clock says. Keep your heat medium-high so you get color without drying them out.

Leftovers and Next-Level Ideas

The next day, any leftover shrimp and grits transform into something else entirely—scoop them into a skillet, crack a few eggs on top, and bake until the whites set. That breakfast might be even better than the original dinner.

• Crumble cooked bacon into the grits for a smoky undertone
• Add andouille sausage if you want it to taste like a full Low Country boil
• Adjust the cayenne gradually—spice should whisper, not shout

Save

Some dishes are just worth taking your time with, and this is one of them. Hope it finds its way into your regular rotation.

Recipe Questions & Answers

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and flavor, cooking to a creamy consistency perfect for holding the cheese and sauce.

→ Can I use broth instead of water for cooking grits?

Yes, substituting low-sodium chicken broth for water enhances the flavor, making the grits richer and more savory.

→ How should the shrimp be seasoned and cooked?

Shrimp is seasoned with salt, pepper, smoked paprika, and optional cayenne, then sautéed with garlic and shallots until pink and opaque for a tender and flavorful topping.

→ What cheese complements the grits in this dish?

Sharp cheddar cheese melts smoothly into the grits, adding a creamy texture and sharp, tangy flavor.

→ Are there suggestions for extra flavor or garnish?

Adding scallions and extra shredded cheddar on top enhances freshness and richness; a squeeze of lemon juice brightens the shrimp.