Shrimp & Cheesy Grits

“A classic southern dish and wonderful comfort food. Serve with some iced tea!” – April Ferre

Shrimp & Cheesy Grits

Course: Main Courses – Fish & Seafood



  • 15 Ounces Seafood Stock
  • 1/2 Cup White WIne
  • 1/2 Cup Water
  • 1/2 Teaspoon Kosher Salt
  • 1 Cup Grits
  • 3 Tablespoons Heavy Cream
  • 3 Tablespoons Butter
  • 2 Cups Sharp Cheddar Cheese Grated
  • Salt & Pepper To Taste


  • 2 Tablespoons Bacon Grease or Olive Oil
  • 1 Pound Large Shrimp Shelled & Deveined
  • 1/4 Teaspoon Pepper
  • 3 Cloves Garlic Minced
  • 1 Tablespoon Parsley Chopped
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Worcestershire Sauce
  • 2 Dashes Tabasco
  • Juice of 1 Lemon


For the Grits:

  • In a medium saucepan, combine seafood stock, white wine, water and salt and bring to a boil.
  • Add the grits, whisking continuously to prevent lumps. Cook over medium high heat, stirring occasionally, until thickened and tender.
  • Add the cream, butter and cheese and mix until smooth.
  • Remove from heat and season with salt and pepper to taste. Cover and set aside.

For the Shrimp:

  • Heat the bacon grease in a large skillet over medium high heat.
  • Season shrimp with pepper and then cook until the shrimp is opaque and cooked through, but do not over cook. Remove to a bowl.
  • Add garlic to the pan and stir fry about 30 seconds until fragrant. Add remaining ingredients and stir well to combine.
  • Remove from the heat and add back shrimp. Toss to coat.
  • Split grits between 4 bowls and add the shrimp on top. Serve immediately.

2023 Recipe – April Ferre – From Self Proclaimed Foodie

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