Shrimp and Cheddar Grits

Shrimp and Cheddar Grits

Course Main Course
Cuisine American
Keyword shrimp-and-cheddar-grits
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Melissa Sperka


  • Grits:
  • 4 cups chicken broth
  • 3/4 cup half-and-half
  • 1 tsp garlic salt
  • 1 cup stone ground grits
  • 1 cup shredded white or yellow sharp Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Shrimp:
  • 4 bacon slices
  • 2 Tbsp butter
  • 1/4 cup green bell pepper or poblano pepper diced
  • 1 bunch green onions thinly sliced
  • 1 pound medium-size shrimp peeled and deveined
  • 1/4 cup all purpose flour
  • 1/2 tsp Old Bay or Seafood Magic seasoning
  • 1/2 tsp garlic salt divided
  • 1/4 teaspoon lemon pepper
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth plus additional as needed to thin sauce
  • 1 Tbsp fresh lemon juice
  • 1/4 teaspoon hot sauce
  • 1/4 tsp Worcestershire sauce
  • 3 Tbsp chopped Italian parsley


  • To make grits: In a medium-size heavy bottomed saucepan bring the chicken broth. half-and-half and salt to a boil. Whisk in the grits gradually.
  • Reduce to a simmer and allow to cook covered for 20-30 minutes or until the grits are tender, stirring occasionally to prevent sticking.
  • Stir in the cheddar cheese, Parmesan cheese and butter. Mix until combined. Keep warm until serving.
  • To make shrimp: In a large skillet cook the bacon until crisp. Remove to paper towels to drain, then crumble and set aside. Reserve 1 Tbsp bacon drippings in skillet.
  • Add butter to bacon drippings. Over medium high saute the diced pepper until softened and beginning to brown .Add the green onion. Cook for 1 minute longer
  • Sprinkle shrimp with flour, Old Bay seasoning, 1/4 tsp garlic salt until evenly coated.
  • Add the seasoned shrimp and garlic to the pan and continue to saute until the shrimp are browned about 2 minutes over medium-high.
  • Add the broth, lemon juice, hot sauce and Worcestershire sauce.
  • Scrape the bottom of the pan to remove any browned bits and cook for 2 minutes longer until slightly thickened. Add the parsley and crumbled bacon.
  • Serve immediately ladled over hot cheddar grits.
  • Garnish with additional bacon and green onion, if desired. .