Shrimp and Cheese Grits


cheese grits and shrimp

This recipe is in no way low-cal, so if you’re on a diet – read no further, because I’m about to describe just how incredible this dish is.

If you were thinking of starting a diet… say tomorrow, then you should definitely make this Shrimp and Cheese Grits dish today!  It’s worth every calorie!

I’ve never had grits before – this was a first for me, and I honestly don’t know how many spoonfuls I sampled while I was cooking the shrimp.  These cheese grits are completely sinfully decadent, and I wanted to eat the entire pan of them!

And that was before the shrimp and garlic were added.

cheesy grits with shrimp

A very nice woman that I work with shared this recipe with me.  It’s most definitely a keeper!   I absolutely love this dish!!  It’s rich and has a wonderful combination of flavors!  I know you’ll love it too!!  What’s not to love about a cheesy shrimp and garlic dish?

I mean seriously!!

And …. if you feel guilty about eating something so sinfully good – then wash it down with a tall glass of kale, apple, ginger juice.

It worked for me.

Thank you Karen for sharing this recipe with me!!

~ Deb

Shrimp and Cheese Grits

Yield: 4 - 6 servings

Total Time: 1 hour


  • 3 cups organic low-salt chicken broth
  • 1 cup quick-cooking grits
  • 2 tablespoons unsalted butter
  • 2 cups (8 ounces) cheddar cheese, shredded
  • 6 slices turkey bacon, chopped (optional)
  • 2 pounds medium shrimp (16-18 pieces per pound), peeled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worchestershire sauce
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 6 green onions, chopped (white and light green parts only)
  • salt and freshly ground black pepper to taste


  1. In a medium saucepan, bring the chicken broth to a boil over medium high heat. Add the grits to the broth and stir occasionally.
  2. Cook for approximately 5-7 minutes or until the grits have thickened.
  3. Remove from heat, and stir in the butter and cheese. Add salt and pepper to taste.
  4. Cook the bacon in a large skillet over medium-high heat until crisp.
  5. Place the bacon in a small bowl and set aside.
  6. Add the shrimp to the same pan over medium-low heat and cook until pink. Stir occasionally.
  7. Add the lemon juice, Worchestershire sauce, parsley, green onions, and garlic and sautee for approximately 3 minutes.
  8. Return the bacon to the pan and stir.
  9. Spoon the grits onto individual plates and top with the shrimp and bacon mixture.



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