Shrimp & Cheddar Cheese Grits (Printable)
Creamy cheddar grits paired with sautéed shrimp and smoky spices for a comforting Southern dish.
# What You Need:
→ Cheddar Cheese Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 cup whole milk
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Shrimp and Sauce
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
13 - 1/2 cup scallions, thinly sliced
14 - 1/4 cup red bell pepper, finely diced
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon cayenne pepper
17 - Juice of 1/2 lemon
18 - Salt and black pepper to taste
# How To Make It:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in stone-ground grits, reduce heat to low, and simmer for 20-25 minutes, stirring frequently until thickened and creamy.
02 - Remove from heat and stir in butter, whole milk, shredded cheddar cheese, salt, and pepper until cheese melts completely and mixture becomes smooth. Cover and keep warm.
03 - Pat shrimp completely dry with paper towels. Season evenly with salt, black pepper, smoked paprika, and cayenne pepper.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add andouille sausage and cook for 2-3 minutes until browned. Add garlic, red bell pepper, and scallions; sauté for 2 minutes until fragrant.
05 - Add seasoned shrimp to the skillet and cook for 3-4 minutes, stirring constantly, until pink and just cooked through. Squeeze in lemon juice and stir in remaining butter. Remove from heat immediately.
06 - Spoon warm cheddar grits into serving bowls. Top generously with shrimp mixture and garnish with additional sliced scallions.
# Expert Suggestions:
01 -
- The combination of sharp cheddar and creamy grits creates the most comforting base you will ever taste, like a warm hug for your soul
- This recipe comes together in under an hour but tastes like something you spent all afternoon making
02 -
- Stone-ground grits need that low and slow cooking time to become tender, so do not rush this step or you will end up with gritty, tough results
- Shrimp cook incredibly fast, so watch them like a hawk because overcooked shrimp becomes rubbery and sad
03 -
- Room temperature grits cook more evenly, so let them sit on the counter for about 20 minutes before you start cooking
- Grate your own cheese from a block instead of buying pre-shredded, as it melts so much better into the grits