Name: Shrimp & Cheesy Grits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups Chicken Stock; 2 cups 2% Milk; 1 cup Stone Ground Grits; 4 oz Cream Cheese; 1 ½ cups Sharp Cheddar Cheese; 1 tsp Sea Salt; ½ tsp Black Pepper; 1 lb Large Shrimp, Frozen or Fresh, peeled, deveined and tails removed; 4 Slices of bacon, cooked then chopped; 2 tbsp Olive Oil; 1 Large Garlic Clove, minced; 2 tsp Old Bay Seasoning; ¼ tsp Red Pepper Flakes; Juice of Half a Lemon; Salt & Pepper to taste; 2 Green Onion Stalked, chopped

As you may know, a couple of weeks ago, I found myself the unwitting owner of a large bag of grits. I thought I was purchasing stone ground cornmeal, and got grits instead. They are both corn, but grits are ground more coarsely and often made from hominy, which is corn treated with lime to remove the hull. If you don’t live in a place you can readily find grits, you can order them on Amazon here.

I used the grits on my fried green tomatoes and it worked just fine, just added more crunch. But I thought I had better find another use for all of the leftover grits. For some reason, I found them daunting, maybe because this is such a Southern dish and not something I grew up eating.

I do know I do not like them as the bland side dish that can accompany eggs on Southern breakfast platters. But I DO like them served up nice and cheesy, topped with tender shrimp. So this is the way I set out to use them this week.

Grits served in this particular manner can be traced back to the Gullah Geechee culture, who were descendants of slaves from West Africa. This culture populated our southeastern coast, from North Carolina to North Florida. Using natural resources readily available, they assembled a simple, delish dish that can now be found on the menu at 5 star restaurants.

It turns out this dish is fairly simple, but there are a few tips for making it fabulous. I studied a couple of recipes and used some from this and some from that.

First up – the grits. Grits are simply boiled in liquid until the liquid is absorbed by the corn and softened into an edible porridge. You can just boil them in water, but you add more flavor if you boil them in a combination of milk and broth. Some use seafood broth, I used chicken. You bring 2 cups of milk and 2 cups of broth to a boil and add 1 cup of grits. Simmer and whisk occasionally until the liquid is absorbed.

The next delicious step takes good grits to glorious grits by adding cream cheese and cheddar cheese and mixing it in until creamy.

Now the shrimp is the star of this dish, so of course you want to start with good quality shrimp. We do have access to fresh seafood here in North Carolina, and that’s always a great choice. This time, however, I chose to use frozen shrimp which were already peeled and deveined. I bought large shrimp, but you can use any size you like.

The key to cooking shrimp well is to sauté it fairly quickly so it doesn’t become rubbery. Some like to cook theirs in bacon fat, to add a nice smoky flavor. I only had heat-n-eat style bacon, so I threw a few slices in a pan for just a little added flavor, then added olive oil to add more fat/oil for cooking the shrimp.

You season the shrimp as you sauté them, keeping them moving in your mixture of flavors. You can choose to add Cajun spices, Old Bay seasoning or even Jerk seasoning. I used 2 tsps of Old Bay seasoning, some minced garlic, a pinch of red pepper flakes and some lemon juice. Cook them just until pink and starting to curl, then remove from the heat.

Plate up some cheesy grits and top with the beautiful shrimp. I added the chopped bacon and some chopped green onions to each plate and they were wonderful. I was delighted with myself, quite frankly. They were not difficult at all and extremely satisfying. My husband does not really like “naked” shrimp, as in not breaded and fried. But he said they were the best “naked” shrimp he has ever had, so I take that as a high compliment.

We like things a little spicy in our house. If you don’t, you can omit the red pepper flakes or use just a dash. Old Bay Seasoning also has some spice to it, so you can use less of that, also, if you wish.

I am looking forward to experimenting with this dish next time, but this was a great first attempt. It really is an easy weeknight dinner, full of protein and flavor. Serve with some green beans or a salad for a perfectly balanced, complete meal.

AuthorMelissa JoyDifficultyBeginner

Yields1 Serving

Prep Time15 minsCook Time15 minsTotal Time30 mins

Cheesy Grits:

2 cups Chicken Stock

2 cups 2% Milk

1 cup Stone Ground Grits

4 oz Cream Cheese

1 ½ cups Sharp Cheddar Cheese

1 tsp Sea Salt

½ tsp Black Pepper

Shrimp:

1 lb Large Shrimp, Frozen or Fresh, peeled, deveined and tails removed

4 Slices of bacon, cooked then chopped

2 tbsp Olive Oil

1 Large Garlic Clove, minced

2 tsp Old Bay Seasoning

¼ tsp Red Pepper Flakes

Juice of Half a Lemon

Salt & Pepper to taste

2 Green Onion Stalked, chopped

In a large pot or dutch oven, bring milk and chicken broth to a boil.

Once boiling, add the grits to the pan and whisk well. Reduce heat to simmer and cook for 6-8 minutes or until the grits have absorbed the liquid.

Meanwhile, if using frozen shrimp, thaw them in a colander by running cold water over the shrimp.

Once your grits are cooked, add the cream cheese, cheddar cheese, and salt & pepper. Mix well, until creamy. Place a lid on the pot and keep warm.

Fry the bacon in a pan, then remove to a plate lined with a paper towel.

In the pan with the bacon fat, add 1-2 tbsp of olive oil, depending on how much fat your bacon produced. Heat the oil and add the shrimp.

While the shrimp begins to cook, add the garlic, Old Bay seasoning and red pepper flakes. Stir and continue to cook for 3-4 minutes or until it begins to pink up and curl. Do not overcook the shrimp. Squeeze the lemon into the shrimp and stir.

Plate cheesy grits onto each plate and add 5-6 shrimp on top, or more if you used smaller shrimp. Top with sliced green onions and chopped bacon. Serve while still warm.

Ingredients