Best Shrimp Cheesy Grits Recipes

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

CHEESY CAJUN SHRIMP AND GRITS

Steps:

• In a large saucepan, bring water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, until thickened, about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and butter until melted; keep warm., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir shrimp in bacon drippings until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in Cajun seasoning and parsley., Divide grits among 8 serving bowls; top with shrimp mixture and the bacon.

SHRIMP AND CHEESY GRITS WITH BACON

Steps:

• Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
• Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
• Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.

SHRIMP AND SAUSAGE WITH CHEESY GRITS

Steps:

• Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
• Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
• Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS

Steps:

• For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
• For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
• Serve the sausage mix over the grits.

GARLIC SHRIMP AND CHEESY GRITS

Steps:

• Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
• Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
• Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
• Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
• Serve grits in a large serving bowl topped with shrimp mixture.

CHEESY SHRIMP & GRITS CASSEROLE

Steps:

• Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits.
• Cover, reduce heat, and simmer 20 minutes.
• Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
• Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
• Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients.
• Pour into a lightly greased 2-quart baking dish.
• Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
• Bake at 350° for 30 to 45 minutes.

EASY CHEESY SHRIMP & GRITS

Steps:

• Boil shrimp. Use Old Bay seasoning in water to add additional flavor. 3-5 minutes in boiling water is usually plenty of time. Overcooking makes them tough. Set shrimp aside.
• Boil 3 cups water. Add grits, reduce heat to medium=low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
• Add remaining ingredients to grits and stir to melt cheese.
• Dish grits into individual bowls and top with shrimp.

CHEESY SHRIMP-AND-GRITS CASSEROLE

Steps:

• Bring 4 cups broth and 1/2 t salt to boil in large saucepan, stir in grits slowly stirring constantly. Cover, reduce heat, stirring occasionally for 20 minutes. While grits are cooking saute onions, pepper, garlic and shrimp about 5 minutes until shrimp are done and vegetables cooked. Once grits have cooked, stir in chesse until cheese melts. Add the shrimp mixture and the drained Ro-tel. Sprinkle top with another 1/2 cup of cheese. Bake at 350' for 30-45 minutes.

CHEESY GRITS AND SHRIMP

Steps:

• Prepare grits in broth and salt according to package.
• Reserve a 1/4 cup of both cheeses for topping and combine the rest.
• In large fry pan saute onion, garlic, and bell pepper in the butter.
• Add to grits (after grits are prepared).
• Combine Rotel, shrimp, 1/4 salt with grits.
• Pour into a 2-quart casserole; sprinkle with reserved cheese.
• Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
• NOTE: This is rather spicy and I don't handle "hot" to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.

PAULA DEEN'S CHEESY SHRIMP ON GRITS TOAST

Steps:

• Preheat oven to 400 degrees F.
• Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat.
• Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter (Paula used a clean tomato paste can as a cookie cutter).
• Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.).
• In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.

BBQ BACON-WRAPPED SHRIMP & CHEESY GRITS

Steps:

• Heat oven to 400ºF.
• Cook barbecue sauce, onions, jelly and peppers in saucepan on medium heat 15 min., stirring occasionally. Set aside.
• Cook grits as directed on package. Remove from heat; stir in cheese.
• Meanwhile, wrap each shrimp with bacon piece; secure with toothpicks. Bake 5 to 6 min. on each side or until shrimp are pink and bacon is crisp. Remove from oven; drain. Remove toothpicks; brush with half the barbecue sauce mixture.
• Spoon remaining barbecue sauce mixture on serving dish; top with grits and shrimp.

SHRIMP & CHEESY GRITS

Steps:

• In a saucepan, over medium heat, add the milk and butter.
• Season with salt and white pepper.
• Bring the liquid to a boil.
• Slowly stir in the grits.
• Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
• Add some water during the cooking process if the liquid evaporates too much.
• Remove from the heat and stir in the cheese.
• Re-season with salt and white pepper if needed.
• Set aside and keep warm.
• In a sauté pan, over medium heat, heat the oil.
• Add the sausage and render for 2 minutes.
• Add the garlic and sauté for 30 seconds.
• Season the shrimp with salt and black pepper.
• Add the shrimp and continue to sauté for 2 minutes.
• Remove the pan from the heat and add the sherry.
• Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
• Remove the shrimp from the pan and set aside.
• Add the stock and bring the liquid to a boil.
• Reduce the heat to medium low and mound in the butter.
• Add the shrimp back to the sauce and simmer for 2 minutes.
• Remove from the heat and stir in 2 teaspoons of the parsley.
• To serve, spoon the grits in the center of each shallow bowl.
• Spoon the shrimp mixture over the grits.
• **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
• I also use the quick cooking grits and adjust the quantities to those listed on the box.

SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS

Steps:

• For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies. For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley. Serve the sausage mix over the grits.

CHEESY SHRIMP ON GRITS - CROCK POT RECIPE

Steps:

• Coat 4 1/2 qt crock pot with nonstick cooking spray. Add bell peppers, celery, all but 1/2 cup of green onions, butter, seafood seasoning, and red pepper. Cover and cook on LOW 4 hrs or on High 2 hours.
• Turn crock pot to HIGH. Add shrimp. Cover. cook 15 minutes longer. Meanwhile, bring water to boil in medium saucepan. Add grits and cook according to package.
• Stir in cheese, cream and remaining 1/2 cup green onions. Cook 5 minutes longer or until cheese has melted. Serve over grits.
• VARIATION: Also delicious served over polenta.

SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS

Steps:

• For the Grits:.
• Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
• For the Sausage, Shrimp and Pepper Mix:.
• Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
• Serve the sausage mix over the grits.

GRILLED SHRIMP & CHEESY BACONY GRITS

Steps:

• 1. ingredients pic
• 2. I cooked the bacon in the pan removed it and then added the chicken stock and boiled it. Then I added the cormeal and stirred until it thickened. Added the butter and cheese took off the heat and added the cream, salt and pepper, garlic and parsley
• 3. Season the shrimp with salt, pepper, lemon, garlic cajun seasoning and I poured some of the bacon fat over instead of olive oil.
• 4. Cook the shrimp on both sides on a grill pan until pink on both sided. Or on the grill if weather allows
• 5. Spoon the grits in a bowl, add bacon, more cheese top with the shrimp and scallions.
• 6. Yum!

CHEESY SHRIMP AND GRITS

Steps:

• 1. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil; stir in grits and cover; simmer for 20 minutes.
• 2. Stir together grits, 3/4 ci[ cheddar cheese and the Monterey Jack cheese.
• 3. Melt butter in large skillet over medium heat, add green onions, pepper, ang garlic and saute for 5 minutes or until tender.
• 4. Stir together green onion mixture, shrimp and next 3 ingredients. Pour into lightly greased 2 quart baking dish. Sprinkle top with remaining 1/4 cup cheddar cheese. Bake at 350 for 30 to 45 Minutes.

CHEESY SHRIMP AND GRITS WITH A TWIST

Steps:

• Cook bacon in large nonstick skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
• Add 1 tsp. of the reserved drippings to medium saucepan. Stir in onions; cook on medium heat 5 to 6 min. or until crisp-tender, stirring occasionally. Stir in 1 cup chopped tomatoes; cook 3 min., stirring occasionally. Add peppers and 1/2 cup broth; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Spoon cooked vegetable mixture into blender; blend until smooth. Return to saucepan; stir in remaining tomatoes and 2 Tbsp. half-and-half. Remove from heat.
• Bring remaining broth to boil in separate saucepan. Stir in grits; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat.
• Crumble bacon. Add to grits along with the VELVEETA and remaining half-and-half; stir until VELVEETA is completely melted. Spoon into serving bowl; cover to keep warm.
• Add shrimp to remaining reserved bacon drippings in skillet; cook on medium heat 4 to 5 min. or until shrimp turn pink, turning after 3 min. Stir in vegetable mixture; simmer 2 to 3 min. or until heated through, stirring occasionally. Serve over grits.

K'S FABULOUS CHEESY SHRIMP & GRITS RECIPE - (4.7/5)

Steps:

• Preheat oven to 350. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20-25 minutes, stirring often. Stir together grits, 3/4 cup Cheddar jack cheese, and Colby-Monterey Jack cheese. Mix olive oil and 2 T.butter in a large skillet over medium heat; add shrimp and sprinkle with desired amount of Creole Seasoning; cook a few minutes until almost done; remove from skillet. In same skillet saute green onions, bell peppers, and garlic, and sauté 5 minutes or until tender; remove. Heat remaining T. of butter and add smoked sausage; sauté until lightly browned; remove. Stir together green onion mixture, grits mixture, sausage, shrimp, diced tomatoes, salt & pepper. Pour into a lightly greased 2-3 quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar jack cheese Bake for about 40 min. Let stand 10-15 min.