Shrimp and grits are saucy, spicy, and delicious! This meal is elegant enough for a special occasion or holiday but it is fantastic every single day of the year! This is comfort food at its best!
I have always been intimidated by grits. I always felt as though this northerner should even attempt to make grits; that you had to be a southerner to make really authentic grits. I almost felt as though not only was it something I couldn’t make but, but something I SHOULDN’T make.
What Are Shrimp And Grits
Shrimp and grits are a common Lowcountry or coastal dish from South Carolina and Georgia. It is often served as a breakfast dish, but because of it’s very savory nature, it is equally delectable for lunch or dinner.
What Do I Need To Make Shrimp and Grits?
- Mirepoix veggies (from frozen)
- Fire-roasted tomatoes
- Chicken Broth
- Heavy cream
- White cheddar
How To Make Shrimp and Grits
STEP ONE – Bring water and broth to a boil in a large saucepan. Whisk in the grits, reduce the heat to simmer. Continue to cook the grits for 20 minutes, stirring occasionally.
STEP TWO – While the grits cook, prepare your shrimp. Heat butter in a large skillet placed over medium heat. Add veggies and garlic.
STEP THREE – Stir in tomatoes and bring to a low boil. Reduce the heat and add the shrimp. Cook until the shrimp are no longer pink. Reduce heat to low and keep warm. You do not want to overcook your shrimp. Season with salt to taste.
STEP FIVE – Once the grits begging to thicken, stir in heavy cream. Add shredded cheddar cheese and stir until blended. Serve the grits immediately with the shrimp.
Can Shrimp and Grits Be Made Ahead of Time?
Grits are at their best right after they are made. That is when they are creamy and cheesy, but can be made up to 2 days ahead.
Chill, uncovered grits until cool, then cover. To reheat, break up the solid grits into pieces and whisk in enough boiling water or broth to loosen the grits (up to about 1 cup). Heat over low heat, stirring constantly
To reheat the shrimp, place the shrimp in a skillet, and bring to a low boil. Warm until heated through.
Shrimp and Grits Recipe Tips
I chose to heat my veggies in butter, but you can make bacon, and then cook the veggies and garlic in the bacon grease.
Veggie broth or water can be used in place of the chicken broth.
I love the tangy taste of white cheddar, but sharp cheddar or Parmesan cheese are all great options to flavor your cheese grits.
I chose to use uncooked, frozen shrimp. You can use fresh or precooked. If you are using pre-cooked shrimp, cook shrimp for only 1-2 minutes. You just need to warm the shrimp in this case. Allowing the shrimp to cook too long, the shrimp will be rubbery.
Make sure you devein the shrimp prior to adding them to your sauce.
- 5 tablespoons butter, divided
- ⅓ cup frozen Mirepoix veggies
- 3 cloves minced garlic
- 1 14 oz can fire-roasted tomatoes
- 2 lb shrimp
- ½ teaspoon salt
- 3 cups chicken broth
- 3 cups of water
- 1 ½ cup grits
- 2 teaspoons heavy cream
- ¾ cup shredded white cheddar
- Salt and pepper to taste
- Bring water and broth to a boil in a large saucepan. Whisk in the grits, reduce the heat to simmer. Continue to cook the grits for 20 minutes, stirring occasionally.
- While the grits cook, prepare your shrimp. Heat butter in a large skillet placed over medium heat. Add veggies and garlic.
- Stir in tomatoes and bring to a low boil. Reduce the heat and add the shrimp.
- Cook until the shrimp are no longer pink. Reduce heat to low and keep warm. You do not want to overcook your shrimp. Season with salt.
- Once the grits begging to thicken, stir in heavy cream. Add shredded cheddar cheese and stir until blended. Season with salt and pepper to taste.
- Serve the grits immediately with the shrimp.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 393Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 364mgSodium 2380mgCarbohydrates 15gFiber 2gSugar 3gProtein 40g