Shrimp & Cheddar Cheese Grits

The first time I had shrimp and grits was at a tiny roadside shack in Charleston, where the owner called everyone 'honey' and served grits so smooth they felt like velvet on your tongue. I came home determined to recreate that magic, spending months tweaking ratios of broth to milk, learning that stone-ground grits demand patience but reward you with texture that instant versions can only dream about. Now this dish has become my go-to comfort food, whether it is a rainy Sunday morning or a Tuesday night when nothing sounds better than something creamy and satisfying.

Last winter my sister came over feeling particularly down after a rough week at work, and I made this recipe for us. She took one bite and immediately stopped talking mid-sentence, just closing her eyes and sighing. We sat at the kitchen table for hours that night, picking at the last bits of shrimp and laughing about everything and nothing, while the snow fell outside my window.

Ingredients

• Stone-ground grits: These take longer to cook than instant but the texture difference is absolutely worth the extra time
• Chicken broth: Low-sodium gives you control over the seasoning and adds depth water cannot provide
• Sharp cheddar cheese: The sharpness cuts through the richness and gives the grits their distinctive flavor
• Unsalted butter: You will use this in both the grits and the shrimp sauce for that luxurious finish
• Whole milk or heavy cream: This is what makes the grits impossibly creamy and indulgent
• Large shrimp: Peeled and deveined saves time but keep the tails on if you want a prettier presentation
• Olive oil: Prevents the butter from burning while you sauté the shrimp
• Andouille sausage: Optional but adds a smoky, spicy depth that makes this dish sing
• Garlic: Fresh minced is essential here, nothing compares to that aromatic punch
• Scallions: Both white and green parts add mild onion flavor and beautiful color
• Red bell pepper: Finely diced, these little jewels add sweetness and contrast
• Smoked paprika: This is the secret ingredient that gives the dish its characteristic smoky undertone
• Cayenne pepper: Optional but recommended if you like a bit of heat behind the richness
• Fresh lemon juice: A squeeze at the end brightens everything and cuts through the butter

Instructions

Prepare the Grits Base:

Bring your chicken broth to a gentle boil in a medium saucepan, watching carefully because this is the foundation of your entire dish

Cook the Grits:

Whisk in the stone-ground grits slowly to prevent any lumps from forming, then reduce heat to low and let them simmer for 20 to 25 minutes, stirring often so they do not stick to the bottom

Make It Creamy:

Stir in the butter, milk, shredded cheddar, salt, and pepper until the cheese has completely melted and the grits are smooth and luscious

Season the Shrimp:

Pat your shrimp completely dry with paper towels, then season them generously with salt, pepper, smoked paprika, and that optional cayenne

Start the Sauce:

Heat olive oil and one tablespoon butter in a large skillet over medium heat, then add your andouille sausage if you are using it

Build the Flavor:

Sauté the sausage for 2 to 3 minutes until it starts to brown, then add garlic, red bell pepper, and scallions and cook until everything smells amazing

Cook the Shrimp:

Add your seasoned shrimp to the pan and cook for just 3 to 4 minutes, stirring gently until they turn pink and are just cooked through

Finish the Sauce:

Squeeze in fresh lemon juice and stir in the remaining butter, letting it melt into a beautiful sauce that coats everything

Assemble and Serve:

Spoon those creamy cheddar grits into warm bowls, top generously with the shrimp mixture, and scatter extra scallions on top

Save

This recipe has become my favorite thing to make when friends come over for brunch because it feels special without requiring me to be stuck in the kitchen all morning. Everyone always asks for seconds, and the best part is how the smells fill the whole house with garlic and butter.

Making It Your Own

I have learned that the beauty of shrimp and grits lies in its flexibility. Some days I use crab instead of shrimp, other days I add bacon instead of sausage, and once I even made it with jalapeño cheddar when I wanted extra heat.

Timing Is Everything

The trickiest part is getting the timing right so the grits stay creamy while you finish the shrimp. I start the grits first, and once they are simmering away, I begin prepping my shrimp ingredients so everything is ready to go when I need it.

Serving Suggestions

This dish is surprisingly versatile for any meal of the day. I have served it with everything from crisp white wine to strong black coffee, and somehow it works perfectly every single time.

• Try serving with a simple green salad dressed with vinaigrette to cut the richness
• Crusty bread is perfect for mopping up every last bit of that flavorful sauce
• Keep hot sauce on the table for those who want to kick up the heat

Save

There is something about this dish that makes everything feel right with the world, like comfort food at its absolute finest.

Recipe FAQs

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and flavor, becoming creamy without losing their slight graininess.

→ Can I omit the andouille sausage?

Yes, the sausage is optional and adds a smoky depth, but the dish remains flavorful without it.

→ How do I prevent the grits from becoming lumpy?

Slowly whisk the grits into boiling broth and stir frequently to ensure a smooth, creamy texture.

→ What spices complement the shrimp?

Smoked paprika and cayenne pepper add warmth and a mild smoky heat that pairs well with garlic and lemon.

→ Is heavy cream necessary for the grits?

Heavy cream can enrich the grits, but whole milk is a lighter alternative that still yields a creamy result.