Cheese Grits: The Perfect Partner For Succulent Shrimp

Shrimp and grits is a popular Southern dish from coastal South Carolina and Georgia. It is a combination of creamy grits, salty bacon, and tender shrimp, making it a warm and comforting meal. While it is commonly served for brunch, it can also be enjoyed at any time of the day. The dish is quite versatile, with regional variations, and can be adapted to suit different tastes and preferences.

Spicy shrimp with bacon and cheese grits

Ingredients for four servings:

• 1 1/2 cups chicken broth
• 1 1/2 cups evaporated milk
• 3/4 cup quick-cooking grits
• 1 cup shredded Cheddar cheese, plus extra for garnish
• 1 cup chopped raw bacon
• 2 tablespoons bacon drippings
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 cup diced green bell pepper
• Salt and pepper, to taste
• Green onions, for garnish (optional)

Method:

First, cook the grits. Bring the chicken broth and evaporated milk to a boil in a large saucepan. Add the grits and a pinch of salt, then return to a boil. Reduce the heat to low, cover, and simmer, stirring often, until thickened (about 5 minutes). Stir in the shredded cheese until melted, then set aside and keep warm.

Next, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and drain, reserving 2 tablespoons of the bacon drippings in the skillet.

Now, pat the shrimp dry and season with salt and pepper. Return the skillet to medium heat and cook the shrimp, bell pepper, and onion in the hot bacon drippings until the shrimp are bright pink and no longer translucent, and the bell pepper is tender (about 5-8 minutes). Stir the cooked bacon into the shrimp mixture.

Finally, spread the grits into a serving dish, top with the shrimp mixture, and garnish with shredded cheese and sliced green onions, if desired.

Tips:

• For a vegetarian option, omit the bacon and cook the shrimp in butter or olive oil instead.
• For a dairy-free option, use all chicken broth for the grits instead of milk, and omit the cheese.
• To make it extra spicy, add some chili powder or cayenne pepper to the shrimp seasoning.
• For a thicker, more luxurious sauce, make a simple gravy by creating a roux with flour and butter, then adding chicken stock.

Sausage and shrimp with cheese grits

Ingredients:

• Stone-ground grits
• Butter
• Sharp cheddar cheese
• Bacon
• Raw shrimp
• Cajun or blackened seasoning
• Smoked turkey sausage or Andouille sausage
• Bell peppers
• Onion
• Garlic
• Chicken broth
• Worcestershire sauce
• Red pepper sauce
• Milk

Cooking Instructions:

Step 1: Cook the Grits

In a large saucepan, bring broth, milk, butter, salt and pepper to a boil. Slowly stir in the grits, reduce the heat, cover and cook for 15-20 minutes or until thickened, stirring occasionally. Once cooked, stir in the cheese until melted, and set aside, keeping the grits warm.

Step 2: Cook the Bacon

In a large skillet, cook chopped bacon over medium heat until crisp. Remove the bacon and drain on paper towels, reserving the drippings.

Step 3: Cook the Sausage

Slice the sausage and cook in the skillet until browned. Remove the sausage and set aside.

Step 4: Cook the Shrimp

Return the reserved bacon drippings to the skillet and saute the shrimp, garlic and seasoning over medium heat until the shrimp turn pink.

Step 5: Combine and Serve

Stir the cooked bacon and sausage into the shrimp mixture. Serve the shrimp mixture over the warm cheese grits, and sprinkle with green onions or parsley for a fresh finish.

Tips and Variations:

• For a true Southern shrimp and grits experience, use old-fashioned hominy grits or stone-ground grits for a superior texture and deeper corn flavour.
• For a vegetarian option, omit the sausage and bacon, and add extra veggies like mushrooms or bell peppers.
• For a spicier kick, use an Andouille sausage and add Cajun seasoning to the shrimp.
• To make it extra cheesy, add some Parmesan or sour cream to the grits.
• Shrimp and grits is a versatile dish and can be served any time of day, whether it's breakfast, brunch, lunch or dinner.

So, there you have it! A delicious and comforting sausage and shrimp with cheese grits meal, perfect for a hearty breakfast or a cosy dinner. Enjoy!

Shrimp and grits with a tomato gravy

Ingredients

• 1 cup grits (preferably stone-ground)
• 2 cups chicken broth
• 2 tsp kosher salt
• 2 cups whole milk
• 1.5 lbs jumbo shrimp
• 0.5 tsp baking soda
• 8 tbsp salted butter
• 4 tbsp all-purpose flour
• 1 14-oz can fire-roasted diced tomatoes
• 1 cup water
• 1 tsp Worcestershire sauce
• 0.25 tsp black pepper
• 0.5 tsp seasoned salt
• 2 tbsp Cajun seasoning
• 0.5 tsp cayenne pepper
• 1 tbsp vegetable oil
• 1 tsp lemon juice
• 1 cup extra sharp cheddar cheese
• 0.25 cup aged Asiago cheese
• 2 scallions, chopped
• 4-6 slices of bacon (optional)

Method

First, prepare the grits. Stone-ground grits should be soaked in water for at least a few hours, or overnight if possible, to reduce the cooking time and preserve their flavour. Place the grits in a large bowl and cover them with twice the amount of water. After they have soaked, remove any chaff that has floated to the surface with a spoon or tea strainer.

Next, brine the shrimp. Place the shrimp in a bowl and cover them with water. Add the baking soda and 1 teaspoon of kosher salt, then set aside for at least 15 minutes. This will help the shrimp stay moist and achieve the perfect texture when cooked.

Now, start preparing the tomato gravy. In a large skillet over medium heat, cook the bacon (if using) until crispy, then set aside. In the same skillet, melt 4 tablespoons of butter and add the flour, whisking continuously to create a roux. Keep whisking until the roux turns a deep, peanut butter-like colour – this should take around 10-20 minutes. Once the roux is ready, stir in the diced tomatoes and 1 cup of water, followed by the Worcestershire sauce, black pepper, cayenne, and seasoned salt. Let the gravy simmer while you finish the shrimp and grits.

Rinse the brined shrimp and pat them dry. Season the shrimp liberally with Cajun seasoning. Heat a cast-iron skillet over medium-high heat and add a bit of vegetable oil. Once the oil is shimmering, add the shrimp in a single layer, being careful not to crowd the pan. Cook the shrimp until the cooking side is opaque, then flip them over. Look for a nice curl, but be careful not to overcook them. Squeeze some lemon juice over the shrimp and remove them from the pan.

Finally, cook the grits. In a large saucepan, bring the broth, milk, butter, salt, and pepper to a boil. Slowly stir in the grits, then reduce the heat, cover, and cook for 15-20 minutes or until thickened, stirring occasionally. Stir in the cheese until melted.

To serve, plate the grits and top with the shrimp. Smother with the tomato gravy and sprinkle with scallions, bacon (if using), and extra cheese if desired.

Tips and Variations

• If you are short on time, you can substitute quick grits or instant grits for the stone-ground grits. However, the texture and flavour may not be as good.
• You can use regular pork or turkey bacon instead of beef bacon.
• For a vegetarian option, omit the bacon and use butter or olive oil instead of bacon grease.
• For extra flavour, sauté some peppers, garlic, and onion for the gravy.
• If the tomatoes are very acidic, you may need to add a bit of sugar to the gravy.

How to cook grits

Grits are a classic Southern dish made from coarsely ground corn. They have a texture similar to creamy porridge or polenta. Here is a step-by-step guide on how to cook grits:

Ingredients:

• Stone-ground grits
• Liquid (chicken stock, water, or milk)
• Butter
• Salt and pepper
• Optional: cream, cheese, bacon, shrimp

Step 1: Choose Your Grits

It is recommended to use stone-ground grits for the best flavour and texture. They have a coarser texture that holds up during cooking and a deeper corn flavour.

Step 2: Prepare the Liquid

For a savory dish, use chicken stock or water. If you plan to add something sweet like honey or brown sugar, stick with water. Bring your chosen liquid to a boil in a saucepan.

Step 3: Add the Grits

Add the grits to the boiling liquid, using a 1:4 ratio of grits to liquid. Whisk the grits into the liquid in a steady stream and continue whisking for about 2 minutes to prevent lumps and ensure a smooth consistency.

Step 4: Season and Simmer

Now add salt, pepper, and butter to the grits. For extra creaminess, add a splash of cream or milk. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally.

Step 5: Adjust the Consistency

As the grits sit, they will thicken. If they become too thick, add more hot liquid and stir until you reach your desired consistency. If they are too thin, continue simmering uncovered to evaporate some liquid.

Step 6: Add Cheese (Optional)

For cheesy grits, stir in your favourite shredded cheese at the end of cooking. Popular options include sharp cheddar, parmesan, or smoked gouda.

Step 7: Serve

Grits can be served as a side dish or for breakfast. They go well with poached, fried, or scrambled eggs, bacon, sausage, or shrimp for a classic shrimp and grits dish.

Tips:

• Pay attention at the beginning when cooking the grits. Whisk them thoroughly to get rid of lumps and ensure a smooth, creamy consistency.
• For extra flavour, cook and stir in chopped bacon or sausage into the grits.
• For a sweeter version, top the grits with honey butter, apple butter, or brown sugar.

What to serve with shrimp and grits

Shrimp and grits is a popular Southern dish from coastal South Carolina and Georgia. It is a hearty, warm comfort food that can be served for breakfast, lunch, or dinner.

If you're looking for what to serve with shrimp and grits, here are some ideas for side dishes and variations:

Side Dishes

• Collard greens
• Sauteed spinach
• A simple green salad
• Green beans
• Grilled corn
• Roasted green beans
• Fried green tomatoes
• Roasted Brussels sprouts
• Air fryer Brussels sprouts
• Maple-glazed carrots
• Roasted acorn squash
• Grilled corn on the cob
• Cucumber tomato salad
• Carrot salad
• Greek salad
• Wedge salad
• Coleslaw
• Cornbread
• Biscuits (angel, butter drop, buttermilk, cheddar bay, garlic and herb pull-apart, or cheesy pull-apart)
• Dinner rolls

Variations on Shrimp and Grits

• Fajita-style shrimp and grits
• Cajun shrimp and grits
• Oven-baked shrimp and grits
• Pescatarian version (using shrimp stock)
• Sausage version (with Andouille sausage)
• Tomato version (with onion, green bell pepper, and plum tomatoes)

Frequently asked questions