creamy grits

Made with old-fashioned corn grits, heavy cream, and lots of shredded cheese, these are the most creamy, cheesy southern-style grits you will find! Serve these grits with sauteed shrimp or pan-seared fish for a delicious southern meal.

Creamy Southern Cheese Grits

yellow corn grits (see note*)

water

heavy cream

parmesan cheese

cheddar cheese

salt

garlic powder

onion powder

cayenne pepper (optional)

butter (unsalted)

black pepper (to taste)

To a medium saucepan over medium-high heat, add the water, cream, salt, garlic powder, onion powder, and cayenne pepper. Stir the ingredients to combine and bring them to a rolling boil.

Once the liquid comes to a boil, add the grits while stirring constantly so that clumps do not form. Lower the heat to medium-low, cover, and simmer the grits for 20-25, stirring occasionally.

Once the grits are thick and creamy, remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir the grits until the cheese has melted into them. Add the butter and stir until melted.

Transfer the grits to a serving bowl and top with fresh cracked black pepper. Enjoy!

Spicy, creamy Cajun shrimp and grits is an easy savory meal, great for Sunday brunch or a quick weeknight dinner! Use andouille sausage or tasso ham for the traditional Cajun flavor, then add shredded white cheddar to make the grits extra cheesy. Southern comfort food ready in a flash!

Cajun Shrimp and Grits

milk

grits (quick cook or stone ground)

white cheddar cheese (grated)

unsalted butter

¼ tsp kosher salt

scallion (thinly sliced)

shrimp

tsp sweet paprika

½ tsp kosher salt

¼ tsp freshly cracked black pepper

(3 oz) andouille (cubed)

garlic (minced)

chicken stock, (vegetable stock, seafood stock, or white wine)

Tbsp parsley (finely chopped)

lemon juiced ((about 2 Tbsp))

Bring whole milk to a boil in a sauce pan, then whisk in the grits, cover, reduce heat to a simmer and cook according to package directions. If using quick cook grits, this will take 5-10 minutes. If using stone ground grits, this will take about 30 minutes.

When grits are fully cooked, add grated white cheddar cheese, butter, heavy cream, and salt. Whisk until creamy, then stir in scallions. Cover and set aside. Grits will thicken as they sit.

To make grits

In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat. Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes. Next, add minced garlic and cook 1 minute more.

Add shrimp to the skillet and cook about 2-3 minutes, just until bright pink on both sides.

Pour in stock or wine (or a combination of the two), then deglaze the pan by scraping any brown bits off the bottom with a wooden spoon. Allow sauce to reduce and thicken, about 2 minutes.

Squeeze the juice from half a lemon into the sauce, taste, and adjust seasoning as necessary.

To serve: place heaping spoonfuls of grits in a large bowl, then top with shrimp, andouille, and sauce. Garnish with scallions and chopped parsley. Serve immediately.

To make shrimp

This Brown Stew Shrimp is a flavor-packed dish featuring jumbo shrimp seasoned to perfection with Caribbean flair! Fragrant aromatics cook up nicely and meld with the shrimp in a succulent, rich brown stew sauce. The Brown Stew Shrimp comes together in 1-pan and gets paired alongside creamy, sweet potato grits. If you love easy yet incredibly flavorful meals, you'll go crazy for this one right here!

Brown Stew Shrimp with Sweet Potato Grits

½ cups water, plus more as needed

chicken broth

Kosher salt,

sweet potato puree (or pumpkin puree)

butter

½ cup half and half

gouda cheese (or sharp cheddar cheese)

white pepper

lb jumbo shrimp,

avocado oil (or olive oil)

smoked paprika

allspice

Kosher salt & fresh ground black pepper,

green bell pepper, finely diced

red bell pepper, finely diced

½ small yellow onion, finely diced

carrot,

scotch bonnet pepper, deseeded & chopped

garlic paste

ginger paste

browning sauce, I use Grace browning

scallions,

In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. (Meanwhile, a little multitasking: prep the shrimp in step #1 of the Brown Stew Shrimp instructions, below). During the cooking process, only if needed, add a splash of water to the grits if you see that they&#8217;re looking too stiff. We want them thick and creamy, but not stiff.

Then stir in the sweet potato puree, butter, half and half, shredded cheese, and white pepper until thoroughly combined. Give the grits a taste and season with more salt, as needed, to personal preference. Keep the grits warm, covered, on the lowest setting while you make the brown stew shrimp. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen. You want the grits to have a thick yet creamy texture.

For the sweet potato grits:

Pat the shrimp dry with paper towel. In a large bowl, combine the shrimp, oil, smoked paprika, ground allspice, onion powder, garlic powder, and salt/pepper- to taste. Toss the shrimp with seasonings to fully coat and then set aside for the shrimp to marinate for at least 30 minutes while you finish up the grits.

In a large skillet, melt the butter over medium heat. When sizzling, add the diced bell peppers, onion, carrot, and chopped scotch bonnet. Sauté the veggie mixture until tender and golden brown, about 6-7 minutes. Then stir in the garlic and ginger paste and continue cooking until the garlic/ginger is fragrant, about 1 minute. Then add the browning sauce and stir well to combine with the veggies and aromatics.

Add the seasoned shrimp, chicken broth/stock, and sliced scallions into the skillet and toss to fully combine. Cover the skillet and simmer the brown stew shrimp, stirring every so often, until the shrimp is uniformly opaque and cooked through, about 6-7 minutes. The liquid/gravy should thicken up a bit and coat the shrimp nicely.

Divide the warm sweet potato grits evenly among serving bowls. Top the grits with an even amount of the brown stew shrimp. Garnish the dish with more sliced scallions, if desired. Enjoy!

For the brown stew shrimp:

https://content.jwplatform.com/videos/&rdquo;RkfGFe9W&rdquo;.mp4

”Brown

Easy Shrimp and Creamy Cheesy Grits! The ultimate southern meal! Cheesy grits, spicy shrimp, crispy bacon and fresh green onions make the ultimate comfort food!

Shrimp and Creamy Cheesy Grits

Olive oil

Old Bay seasoning

Italian seasoning

yellow corn grits

cream cheese

green onion stalks (chopped)

bacon

salt and pepper

In a large skillet cook two slices of bacon over medium heat until crisp, remove bacon from skillet, roughly chop. Wipe skillet clean and set aside to use later for the shrimp.

In a medium to large sauce pan bring chicken broth to a boil, add grits and reduce heat to low. Cover and let grits simmer for 7 minutes, stirring occasionally.

When grits have absorbed the liquid add cream cheese, shredded cheese and salt and pepper to taste.

Stir mixture well, cover and remove from heat.

Place shrimp in a large plastic bag or mixing bowl, add Old Bay, Italian seasoning, garlic powder and smoked paprika and toss until shrimp is coated.

Heat olive oil in a large pan over medium high heat. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.

To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, chopped green onions, chopped bacon and additional pepper.

This recipe is so simple, delicious, and the perfect comfort food! The only change I made was using Old Bay Blackened Seasoning instead of Original Old Bay. This has gone into cozy food night rotation. Thank you for sharing this recipe!

This is delicious!  Based on the sodium level, though, I left out the salt; there is salt in Old Bay (first ingredient) and the bacon is salty. We didn't meiss it at all.

its delicious, thank you for the recipe. Great source of protein.

https://content.jwplatform.com/videos/y9ZHLqQw.mp4

Easy Shrimp and Creamy Cheesy Grits

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Creamy Southern Cheese Grits

Cajun Shrimp and Grits

Brown Stew Shrimp with Sweet Potato...

Shrimp and Creamy Cheesy Grits

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