Shrimp and Cheddar Grits (Printable Version)
Creamy cheddar cheese grits paired with sautéed shrimp and flavorful spices for a comforting meal.
# What You'll Need:
→ For the Cheddar Cheese Grits
01 - 1 cup stone-ground grits (not instant)
02 - 4 cups low-sodium chicken broth (or water)
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tbsp unsalted butter
05 - 1/2 cup whole milk (or heavy cream)
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ For the Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp olive oil
10 - 2 tbsp unsalted butter
11 - 2 cloves garlic, minced
12 - 1/2 cup andouille sausage, diced (optional)
13 - 1/2 cup scallions, thinly sliced (plus extra for garnish)
14 - 1/4 cup red bell pepper, finely diced
15 - 1/2 tsp smoked paprika
16 - 1/4 tsp cayenne pepper (optional, for heat)
17 - Juice of 1/2 lemon
18 - Salt and black pepper, to taste
# How to Make It:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring frequently until thickened.
02 - Stir in butter, milk, cheddar cheese, salt, and pepper. Mix until cheese melts completely and grits achieve smooth consistency. Cover and maintain warmth.
03 - Pat shrimp completely dry. Season evenly with salt, black pepper, smoked paprika, and cayenne if using.
04 - Heat olive oil and 1 tablespoon butter in large skillet over medium heat. Add andouille sausage and cook 2-3 minutes until browned. Add garlic, red bell pepper, and scallions; cook 2 minutes until fragrant.
05 - Add seasoned shrimp to skillet. Cook 3-4 minutes, stirring frequently, until shrimp turn pink and opaque. Squeeze in lemon juice and stir in remaining butter. Remove from heat immediately.
06 - Divide warm cheddar grits among serving bowls. Top generously with shrimp mixture. Garnish with additional sliced scallions. Serve immediately while hot.
# Expert Insights:
01 -
- The combination of creamy cheddar grits and spicy, savory shrimp creates that perfect contrast we all crave in comfort food
- It comes together faster than you would think, making it impressive enough for company but easy enough for a Tuesday night
- Stone ground grits transform into something restaurant worthy with just the right technique and patience
02 -
- Stone ground grits need time and stirring, so resist the urge to rush this step or they will turn out gritty and unpleasant
- Shrimp continue cooking after you remove them from heat, so pull them when they are just pink to avoid rubbery texture
- The final butter addition in the shrimp sauce creates that velvety, restaurant quality consistency
03 -
- Andouille sausage adds incredible depth, but bacon or even pancetta can work in a pinch
- If your grits seem too thick, add warm liquid a little at a time rather than cold liquid, which can cause clumping