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.
Incredible!
And now the time has come to go and make this amazing Southern Shrimp and Cheesy Grits recipe!
You will NOT be disappointed, that we can guarantee!
- 3 cups chicken stock
- Pinch of Kosher salt
- 1 cup corn grits (quick or regular...not instant)
- 3 tablespoons of heavy cream
- 3 tablespoons 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 tablespoons flat-leaf parsley, chopped
- 4 scallions, white and green parts, chopped (3 for cooking, 1 for garnish)
- 1 teaspoon of smoked paprika
- 1 tablespoon of Worcestershire sauce
- 2 or 3 good shakes of hot sauce (ie, Tabasco)
- 4 teaspoons fresh lemon juice (usually the juice of 1 whole lemon)
- 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 and 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!
P.S.S./ Where/when is the black pepper added?
Forgot to rate it….fantastico!
Guys…we attended our nieces wedding reception last weekend and they served a spectacular Shrimp and Grits as a heavy “O”. I was determined to recreate it or find it on line. After deconstructing the key ingredients, low and behold I came across your recipe on-line which appeared to be exactly the same. We served it to our regular wine group of 6 last night in stemless martini glasses and it was a-maz-ing!! Not a drop left…thanks for sharing your recipes.
Thank you, Brad so, so very much!! I am sorry it has taken us a bit to get back to you! We are in the process of moving to Texas, and just now able to. We are THRILLED to hear the dish was a success. Nothing makes us happier to hear that, and we so appreciate it you taking the time to let us know. And also, thanks for letting us know about the missing ‘pepper’ step in the ‘instructions.’ You sprinkle the pepper all over the shrimp before sautéing them, but whenever you added (if you added it), I’m sure was just fine. We updated the recipe and added the ‘pepper’ step.
Thanks again, and please stay in touch!! Best, Kris & Wesley
I think you mean “e.g. Tabasco”; e.g. means “for example”, i.e. means “in other words”. I like Cholula much better, Tabasco seems too vinegary to me. Great recipe!
Thanks Karl! 🙂
I made this tonight for supper and it was awesome!!!!
That’s so wonderful to hear, Tia! We are crazy for these Shrimp and Grits! So glad you enjoyed them!! Please stay in touch! Best, Kris & Wesley
Hi! This recipe looks divine! I’m going to use it for thanksgiving as an hors d’oeuvres! Can you please tell me if the heat is still on when you are stirring in step number 8? Or do I turn the heat off, then add step number 8? Thanks!!
I’m not a huge fan of shrimp and grits, but this recipe made me fall in love with it! The flavor was perfect just the right amount of heat and also loved the easy to follow grits recipe. Thank you for this awesome dish.
Yay!! We gotta say we love this dish, too! It’s not for the faint of heart, but boy, oh boy, is it yummy. We are SOOOO happy you like it! Stay in touch, Patricia!!! xoxoxo Kris & Wesley
Just looking at this made me have a heart attack, and it was beautiful.
I know! It’s not for the faint of heart. But good Lord, is it delicious!! Thank you, Josh!!