Shrimp and Cheddar Grits (Printable)
Creamy cheddar grits paired with sautéed shrimp for a Southern-inspired hearty 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
# Directions:
01 - In a medium saucepan, bring the chicken broth to a boil. Whisk in the grits slowly, reduce heat to low, and simmer, stirring often, for 20–25 minutes or until thick and creamy. Stir in the butter, milk, cheddar cheese, salt, and pepper. Mix until the cheese is melted and the grits are smooth. Cover and keep warm.
02 - Pat the shrimp dry and season with salt, black pepper, smoked paprika, and cayenne (if using).
03 - In a large skillet over medium heat, heat olive oil and 1 tablespoon butter. Add andouille sausage (if using) and sauté for 2–3 minutes until slightly browned. Add garlic, red bell pepper, and scallions; cook for 2 minutes until fragrant.
04 - Add shrimp and cook, stirring, for 3–4 minutes or until pink and just cooked through. Squeeze in lemon juice and stir in remaining butter. Remove from heat.
05 - Spoon the warm cheddar grits into bowls. Top with shrimp mixture and garnish with extra sliced scallions.
# Expert Tips:
01 -
- The way sharp cheddar melts into stone-ground grits creates the creamiest, most comforting base you have ever tasted
- Smoky sausage and tender shrimp transform a humble breakfast into something that feels like a celebration
02 -
- Grits thicken as they sit, so add more warm milk or broth just before serving if they become too stiff
- Overcooked shrimp turn rubbery. Pull them from the heat the moment they turn pink.
03 -
- Use freshly shredded cheese instead of pre-shredded bags. The anti-caking coating prevents smooth melting.
- Warm your bowls before serving to keep the grits hot longer.