Hey, y'all! Just a heads up that there are affiliate links in this post. Which means that I will receive a small fee if you click on the link and buy the product or service. Read more here.
We were discussing quick and easy meals since it is school time, heck they are good all the time. My easy cheesy grits with shrimp recipe is definitely easy but definitely not healthy. Shhh… sometimes we need some cheesy coziness in our lives, especially on those crazy, busy weeknights. Bonus, there is enough grits leftover for breakfast, too!
Easy cheesy grits with shrimp
Want to just snag the recipe? Click ‘Jump to Recipe’ below. Ready to listen to me babble on with a bit of the backstory and some other random commentary? Then let’s keep reading!Jump to Recipe
The backstory and some babbling
On to the backstory, I spent a lot of time in Newberry, SC on/off from 2006-2019 and one of my favorite things to eat was the Shrimp & Grits from a local restaurant, The Cabana Restaurant. It pairs well with a crisp white wine. And it is not an everyday kind of meal because it is expensive, both to the wallet and to the scale. Y’all, there is nothing healthy about a pound of cheese. HA!
Those times when I wasn’t in South Carolina I got a hankering for cheesy, yummy, decadent grits with shrimp I was up a creek without a paddle. So I began my hunt for an easy grits recipe that actually tasted good! I tried out a few with very limited success. And then I stumbled upon a recipe I could work with on another site. It was heaven!
Of course, I had to make some tweaks to it. Unless it involves baking, which is all science and chemical reactions so you have to be careful with making tweaks. For the recipe I found, I doubled the recipe, swapped out onion powder, added some time to the mixing the dry into the wet, and added shrimp to it all. And if you want to make it AMAZING after you plate it all add more cheese on top and throw it under the broiler to melt it all over. *Drool*
Easy Cheesy Grits with Shrimp
- stock pot
- box grater
- measuring cups
- Saute pan or grill pan
- shallow bowls or deep plates
- 6 cups chicken broth vegetable can be be substituted
- 8 oz butter, salted
- 2 cups heavy cream whipping cream can be substituted
- 2 cup water
- 2 tsp garlic powder add more if you love garlic
- 1 tsp cayenne pepper
- 2 cups stone-ground course grits You can used course ground polenta if grits are not available
- 2 cups cheddar cheese, shred with box grater 12-16 oz block before shredding
- salt and pepper, to taste
- hot sauce, to taste
- 1 lb shrimp, peeled & deveined
- 1/4 cup barbecue sauce
- 1 cup cheddar cheese, shredded use the extra cheese to top the finished dish and put it under the broiler to melt
- 1/2 cup bacon, crumbled add into the grits or sprinkle on top
- Combine the broth, cream, and water in the stockpot.
- Add the butter and seasonings to the liquids, whisking all together over medium-high heat.
- Bring it all to a boil.
- Once it is boiling, slowly add in the grits.
- Whisk together for 3 minutes, mixture will start to thicken.
- Reduce the heat to low and allow to cook 30 minutes. Stir occasionally.
- Turn off the heat and fold in the shredded cheese. Set to the side with the lid on the pot. Prepare the shrimp.
- Pat shrimp dry.
- Cook the shrimp, you can grill or saute them.
- Add barbecue sauce during the last minute of cooking.
- Spoon a generous portion of grits into a shallow bowl or deep plate.
- Top with 3-5 shrimp.
- Before you hit the 'Eat!' step top the plated dish with more cheese and place under a hot broiler to melt the cheese.
- Top with crumbled bacon or mix it into the grits before service.
What’s for dinner?
Let me know your favorite go-to dinners for school and busy nights. Follow my Pinterest board for more ideas!
Drop me a line with yours or comment below (links welcome)!