Southern Shrimp and Cheesy Grits.
Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens. This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it. Um, it bears repeating: Mercy, this is an amazing dish:
Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!
Shrimp & Grits is classic Southern U.S. cuisine. These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.
We LOVE grits!
Oh, and did we mention cheese?
Yes, cheddar cheese, please.
Mmmmmm…cheese.
And of course, we couldn’t just stop there! You know what this dish needs? BACON!!
Bacon, bacon, bacon!!
We are getting so close to shrimp and grits perfection!
And then the Gulf shrimp is sautéed and is loaded with incredible flavor.
The smell alone is worth writing home about!
Look at that shrimp!
Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.
Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.
Other Southern favorite dishes are:
- Southern Chicken Fried Steak
- Southern Tomato Pie
- Farm Fresh Corn Chowder
- Best-Ever Fried Chicken
- Southern Hush Puppies
But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!
And now the time has come to go and make this amazing recipe!
You will NOT be disappointed, that we can guarantee!
Southern Shrimp and Cheesy Grits
Video
Ingredients
- 3 cups chicken stock
- Pinch of Kosher salt
- 1 cup corn grits quick or regular...not instant
- 3 tablespoon heavy cream
- 3 tablespoon unsalted butter
- 2 cups sharp cheddar cheese shredded
- 8 slices slab bacon cut into 1 to 2-inch pieces
- 1 lb shelled and deveined large shrimp
- Black pepper
- 2 - 3 garlic cloves minced (should be a heaping teaspoon)
- 3 tablespoon flat-leaf parsley chopped
- 4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
- 1 teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 2 or 3 good shakes of hot sauce ie, Tabasco
- 4 teaspoon fresh lemon juice usually the juice of 1 whole lemon
Instructions
- In a medium saucepan, bring the stock to a boil.
- Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
- Add the cream, butter and cheese and gently stir. Cover and remove from heat.
- Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
- Transfer cooked bacon to paper towel-lined plate.
- Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
- Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
- Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
- Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
- Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
- Garnish with bacon and reserved scallions. Serve at once!
Nutrition
Diane says
Hi Guys! I’m back! When I saw this email I knew that I had to try it. This was RESTAURANT QUALITY! My husband loved it and he is not so easy to please when trying new recipes. I made as is with using gigantic prawns that taste like lobster. I wouldn’t change a thing. Just incredible. Thanks for always making me shine in the kitchen. Be well! XXOO
Diane
Kris Longwell says
Yay!! We are so so thrilled you made the shrimp and grits and you and your hubby loved it! And it was probably even better with the giant prawns!! YUM!!! You are amazing! Thanks as always for sharing and the great review!! xoxo Kris & Wesley
Chuck says
My wife quoted”Oh my God, this is so delicious,you’ve really out done yourself this time” when I served her a dish of these grits, and I have to agree. These grits CAN be served as a main dish. These grits were served alongside collard greens and Cajun pulled pork.
Kris Longwell says
Woo hoo!!! This makes us so happy! Wow! Talk about an unforgettable feast!! We are thrilled you and your wife loved the shrimp and grits!! Thank you so much for sharing and for the awesome review. That means the world to us!! Please stay in touch! All the best, Kris & Wesley
WL says
I will NEVER get tired of these shrimp and grits! They make me happy.
Kevin Carson says
Oh, I’ve already made it several times. It’s great!
Kris Longwell says
Awesome!!!
Dana Wresch says
Great recipe. We visit the south often and this is just right. Thank tou!
Shana Alexandra Scott says
I thought this was horrible, nobody could eat it. WAY too much lemon, it was bitter and no flavors could come through. Worst shrimp and grits I’ve ever had. (I’m from the south.)
Tiffany says
You didn’t make it right. And being from the south doesn’t give you an ounce of credit. There’s people in the south who can’t cook.
Jake says
That’s too bad. I’ve made this recipe (word for word) several times, and it has always been excellent. AND, I come from a long line of southerners who know their shrimp-n-grits. You must have done something wrong, and you’re too proud to admit it (unlike a good southerner).
Kevin Carson says
If you didn’t like it, you didn’t like it. De gustibus non est disputandum and all that. But I think it’s great — pretty close to the recipe they used at my favorite brew pub — and the lemon tang mixed with the bacon is what makes it.
Gail says
I’m sorry you didn’t enjoy the recipe, Shana. I’m not from the south but consider myself a pretty decent cook & this recipe has worked for me many times over.
I think my main concern is that instead of saying something like “Didn’t work for me” and being KIND about your review you carried on and on about how horrible the recipe is & how inedible the recipe was. No matter where you’re from, that’s just rude.
Kevin Carson says
This is very similar to the recipe at my favorite brew pub. I think the shrimp was heavier on the worcestershire sauce, and had some diced fresh tomatoes in it. I loved it. Unfortunately they hired a brewer who put too much malt in everything, eliminated about 3/4 of their menu, and finally went out of business.
Kris Longwell says
It’s really good!!! We hope you give it a try! It will probably bring back great memories!!