Cheesy Shrimp and Grits

Everyone has their own take on Shrimp and Grits. Even me, I love my grits to be extra creamy and loaded with cheese….hence, Cheesy Shrimp and Grits. A lot of places skip the cheese and you can too, but try it with the cheese and I promise you you’ll love it. The sauce is slightly creamy but not overly thick. It’s the perfect blanket for your shrimp, not too heavy….not too light. Just right. And I used yellow cornmeal grits….you can use white if you prefer but I love the vibrant yellow color it adds to the dish. It’s like a bowl full of southern sunshine…but with shrimp and bacon and other goodness just ready for you to dig into. Drooling yet?

Cheesy Shrimp and Grits

The best Shrimp and Grits recipe- super creamy and cheesy!

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes

Servings: 4 servings Calories: 931kcal

Course: Main Course Cuisine: American

INGREDIENTS

GRITS:

2 cups low fat milk
2 cups water
1 teaspoon Kosher salt
1 cup yellow cornmeal grits
2 tablespoons salted butter
1 cup shredded white cheddar cheese

SHRIMP & SAUCE:

4 slices bacon, chopped
1½ pounds shrimp, peeled & de-veined
1½ cups chopped onion
3 cloves garlic, minced
3 tablespoons cornstarch
1½ cups low sodium chicken broth
1 cup heavy cream
1 tablespoon butter
1 teaspoon cayenne pepper (use less if you don't like spicy)
1 teaspoon hot sauce
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions
1/4 cup chopped fresh parsley

INSTRUCTIONS

PREPARE THE GRITS:

In a large pot over medium heat, add the milk, water and salt. Bring to a simmer. Whisk in the grits and continue whisking until they begin to thicken. (This will help eliminate lumps.) Continue to cook the grits for 10 to 15 minutes, stirring occasionally, until thickened. Stir in the butter and cheese. Cover and set aside.

PREPARE THE SHRIMP & SAUCE:

In a large skillet, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined platter using a slotted spoon to drain.
Return the skillet to the heat and add the shrimp to the pan. Cook for 1 to 2 minutes on each side. Transfer the shrimp to a platter and keep warm.
Add the onions to the skillet and cook until softened. Stir in the garlic and cook for 1 minute. Sprinkle the cornstarch over the onions/garlic and cook for an additional minute. Whisk in the chicken stock and cook until the sauce begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, salt and pepper. Continue cooking until the sauce starts to thicken more. Return the shrimp to the pan and cook for 3 to 4 minutes- making sure not to overcook the shrimp. Stir in the bacon, green onions and parsley.

SERVE:

Spoon about 1 cup grits onto a plate and top with 4 to 5 shrimp. Pour about 1 cup gravy over the shrimp. Repeat with remaining grits and shrimp. Serve immediately.