Shrimp Cheddar Grits Classic (Printable)
Creamy cheddar grits combined with seasoned sautéed shrimp and a savory sauce for a hearty meal.
# What You Need:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon olive oil
09 - 2 tablespoons unsalted butter
10 - 3 cloves garlic, minced
11 - 1 small shallot, minced
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
17 - Juice of 1/2 lemon
→ Garnish
18 - 2 scallions, thinly sliced
19 - Extra shredded cheddar cheese
# How To Make It:
01 - Bring water or broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally until thick and tender.
02 - Stir in butter, cheddar cheese, salt and black pepper until smooth and creamy. Keep warm over low heat, stirring occasionally.
03 - Pat shrimp dry and season evenly with salt, black pepper, smoked paprika and cayenne pepper.
04 - Heat olive oil and butter in a large skillet over medium-high heat. Add shallot and garlic, sauté for 1 minute until fragrant.
05 - Add seasoned shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Add lemon juice and chopped parsley, stirring to combine.
06 - Spoon creamy cheddar grits into serving bowls. Top with sautéed shrimp and pan sauce. Garnish with sliced scallions and extra cheddar cheese if desired. Serve immediately.
# Expert Suggestions:
01 -
- The contrast between silky cheddar grits and plump seasoned shrimp creates that perfect rich and fresh balance
- It comes together in under 45 minutes but tastes like something that simmered all afternoon
02 -
- Whisking the grits constantly when you first add them prevents those stubborn lumps that never quite cook through
- Overcooking the shrimp makes them rubbery, so pull them the second they turn pink and curl slightly
03 -
- Let the grits rest off the heat for 5 minutes before serving so they thicken up perfectly
- Dry your shrimp thoroughly with paper towels so they sear instead of steam in the pan