Shrimp and Cheddar Grits (Printable)
A Southern dish with creamy cheddar grits and sautéed shrimp in a savory sauce.
# 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 tablespoons unsalted butter
05 - 1/2 cup whole milk (or heavy cream)
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 tablespoons 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 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper (optional, for heat)
17 - Juice of 1/2 lemon
18 - Salt and black pepper, to taste
# How To Make It:
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.
04 - Add garlic, red bell pepper, and scallions; cook for 2 minutes until fragrant.
05 - 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.
06 - Spoon the warm cheddar grits into bowls. Top with shrimp mixture and garnish with extra sliced scallions.
# Expert Advice:
01 -
- The combination of sharp cheddar grits and spicy shrimp hits every craving corner at once
- It comes together faster than you would think, perfect for weeknight indulgence
- The leftovers reheat beautifully, making it ideal for meal prep
02 -
- Stone-ground grits need the full cooking time to lose their gritty texture, so do not rush the 20-minute simmer
- Shrimp go from perfectly cooked to rubbery in seconds, so have your lemon juice and butter ready before they hit the pan
03 -
- Grate your own cheese instead of buying pre-shredded for the smoothest texture
- Let the sausage get almost crispy before adding the vegetables, it adds texture contrast