Shrimp and Cheddar Grits (Printable)
Creamy cheddar grits topped with sautéed shrimp and a flavorful spiced sauce.
# What You Need:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon olive oil
09 - 2 tablespoons unsalted butter
10 - 3 cloves garlic, minced
11 - 1 small shallot, minced
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - Juice of 1/2 lemon
→ Garnish
18 - 2 scallions, thinly sliced
19 - Extra shredded cheddar cheese
# Steps:
01 - Bring 4 cups of water or chicken broth to a boil in a medium saucepan. Slowly whisk in the grits to prevent lumps from forming. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until the grits become thick and tender.
02 - Remove the saucepan from heat. Stir in 2 tablespoons of butter, 1 cup of shredded sharp cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly until the cheese melts completely and the grits achieve a smooth, creamy consistency. Keep warm over low heat.
03 - While the grits cook, pat the shrimp completely dry with paper towels. Season evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Ensure both sides are coated for balanced flavor.
04 - Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the minced shallot and garlic, sautéing for approximately 1 minute until fragrant but not browned.
05 - Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until the shrimp turn pink and opaque throughout. Drizzle with fresh lemon juice and sprinkle with chopped parsley, tossing to combine.
06 - Portion the creamy cheddar grits into four serving bowls. Arrange the sautéed shrimp on top, spooning any remaining pan sauce over the dish. Garnish with thinly sliced scallions and additional shredded cheddar cheese if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The contrast between silky sharp cheddar grits and slightly spicy pan-seared shrimp creates that perfect bite balance
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
- This recipe taught me that Southern cooking is about restraint as much as richness
02 -
- Dry shrimp sear; wet shrimp steam, and the difference in texture is everything
- Stone-ground grits need time—rush them and theyll remind you with every bite
- Lemon juice at the very end preserves its brightness and keeps the sauce from breaking
03 -
- Let your skillet get properly hot before adding the shrimp—that sound when they hit the pan means youre doing it right
- Buy block cheddar and shred it yourself; pre-shredded cheese has anti-caking agents that keep it from melting smoothly