In the deep South, grits are considered one of those ubiquitous dishes that can be served as plain or as dressed up as you like.  For me personally, I can eat them breakfast, lunch or dinner with a healthy dose of butter, salt and pepper.  And, the creamier they are, the better I like them.  Creamy, cheesy Shrimp and Grits, though…like dying and going to heaven.

The real secret to this Shrimp and Grits recipe is the milk used in the grits and the sauce to make them creamy.  Some like heavy cream, and I do, too, but I never have it just laying around.  So, I use a small portion of roux to thicken the sauce and simply replace half the water for the grits with milk.  Enjoy, and Cheers, my friends!

Creamy, Cheesy Shrimp and Grits Recipe

*Recipe* Creamy, Cheesy Shrimp and Grits

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Use any cheese that gets you excited in this recipe. Generally, the sharper or more flavorful cheeses work better, as the sauce and grits are quite creamy and rich and can drown the flavor of a more delicate cheese.

Author: The Foodie Whisperer

Recipe type: Shrimp and Grits

Cuisine: Deep South, Southern

Serves: 2-4

Ingredients

• 1 pound Shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 1 tablespoon paprika
• Ground white pepper
• 2 cups water
• 2 cups milk
• 1 tablespoon Knorr chicken bouillon powder
• 3 tablespoons butter or margarine
• 2 cups grits (depending on the style grits you use, you may need to alter the moisture added, check manufacturer's cooking instructions)
• 1 cup sharp white Cheddar, pepper jack, Gruyere or cheese combination of your choice
• 2 tablespoons unsalted butter
• 2 cloves minced garlic
• ¼ cup finely chopped onion
• 2 tablespoon finely diced red bell pepper
• 3 tablespoons all-purpose flour
• 1 cup chicken stock made from bouillon powder
• 1 cup milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ¼ cup diced ham, chorizo or bacon (or your combination of choice)
• Chopped green onion or parsley for garnish

Instructions

1. Pre-season shrimp with cajun seasoning, paprika and white pepper. Brown shrimp and ham, chorizo or bacon slightly (don't overcook) and set aside.
2. Heat water and milk to a boil, whisking in the bouillon powder.
3. Add the dry grits and allow to simmer while continuously whisking to prevent clumping and promote creaminess.
4. Once grits are almost completed cooking, whisk in grated cheese and butter.
5. Season to taste, but remember the sauce, shrimp and meat are seasoned, too.
6. Allow to sit on lowest heat possible, covered, to stay warm and moist. Note: you may have to add a bit more water at serving time, depending on whether the grits has stiffened too much or not.
7. In a skillet, add the butter, garlic, onion and bell pepper. Cook for about 3-4 minutes over medium heat to soften onions.
8. Add the flour and green onions and stir continuously to make a medium blond roux, approximately 8-10 minutes.
9. Whisk in the chicken stock and milk slowly to create the cream sauce. Cook and whisk at a light simmer until sauce thickens.
10. Add in shrimp and ham, chorizo or bacon and allow to simmer for a few minutes to marry flavors. Add a bit more milk or water as needed if sauce gets too thick. Season to taste
11. Serve sauce over grits, garnish with chopped green onions or parsley and enjoy!
12. Cheers, my friends!

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Creamy, Cheesy Shrimp and Grits