shrimp and grits

This honey mustard cajun shrimp is absolutely loaded with flavor! Served over cheddar grits for the ultimate comfort food.

Honey Mustard Cajun Shrimp and Cheddar Grits

chicken stock

corn grits

salt

unsalted butter

sharp cheddar, (freshly grated)

Parmesan cheese

heavy cream

shrimp

cajun seasoning

honey

dijon

parsley

Place the stock, grits and salt in a large pot and bring it to a boil over medium high heat. Once boiling, turn off the heat and and cover the pot for 10 minutes.

During this time, pat the shrimp completely dry and sprinkle it with cajun seasoning. Whisk together the honey and the dijon.

After 10 minutes, bring the grits back to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are al dente or tender, about 20 to 25 minutes. Remove the grits from the heat and stick in the cheddar, parmesan and cream. Taste and season with more salt and pepper if needed!

While the grits are cooking, heat a large skillet over medium heat and add the butter. Add the shrimp in a single layer and cook about 2 to 3 minutes per side, just until it’s opaque and pink. Once the shrimp is flipped, pour in the honey djion mixture. Bring the mixture to a simmer and cook for a few minutes to bring the flavors together. Sprinkle with the fresh herbs.

Once the grits are done, serve them in a bowl. Top with the shrimp. Serve immediately!

This classic, traditional Shrimp and Grits recipe is such delicious, gluten free Southern comfort food in only 30 minutes with the most YUMMY butter sauce!

Easy Classic Shrimp and Grits

chicken stock/broth (divided)

milk

butter (divided)

grits

cheddar cheese (shredded)

bacon

kosher salt (to taste)

black pepper (to taste)

green onions (for garnish (optional))

Bring 2 cups of the chicken broth, the milk (2 cups), 3 tablespoons of the butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.

Meanwhile, cook the 4 bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.

Drain all but 2 tablespoons of the bacon grease from the skillet.

Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.

Add the remaining tablespoon of butter and 1/2 cup of chicken broth to the shrimp and stir until melted and broth is heated.

When grits are finished cooking, remove from heat and stir in the cheese (1 cup) until melted.

Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.

Shrimp and grits is a Southern dish everyone—regardless of where you're from—should know how to make. Ours is the best for the following the reasons.

Cheesy Shrimp And Grits

chicken broth

water

Kosher salt

c. corn grits

butter

c. shredded cheddar

black pepper

lb. large shrimp, peeled and deveined

oregano

paprika

green onions, thinly sliced,

garlic,

lemon

Do you typically buy quick-cooking grits?

Cheesy Shrimp and Grits

Gotta say this was great as written. I don't think it was 6 servings though. Maybe 3. If you double the bacon grease and bacon and serve crusty bread you might stretch it to 4 servings.

Wow, this recipe is so yummy! I love how creamy the grits come out! The bacon on top is like icing on a cake ✅ Such an excellent, tasty way to accompany the seasoned shrimp with the creamy grits for a perfect marriage. A must try!

Great recipe! My family and I loved it!  Vegan/vegetarian writing critics need to get a grip!!!

Very good! My husband thought grits were a little salty (used Better than Bullion, not low sodium broth, used Unsalted Butter to offset some of salt).  I thought the dish was Delish myself!

Why is the 4 TBS of butter “divided?”  Did I miss something? All 4 go in grits?
i put 3 in grits and added one to bacon grease. Came out great.

Seriously do normal people actually eat the shrimp with the shell still on the end of the tail? I don't and in my whole life I've only seen one person do this and he was Japanese. So if 99% of people who like shrimp don't eat them with the shell still on then why show a recipe that would indicate that is the way you're supposed to eat it? Other than that it looks like a good recipe.

Liked it, but I really missed the Andouille sausage that often accompanies shrimp & grits.  Easy enough to slice one 1/4” thick and sauté until it has a little color, then remove it to drain, wipe out the skillet, and proceed with recipe, adding it back at the end to reheat.

Had to laugh right off the bat at the directive that you can cook the shrimp in butter instead of bacon fat if you want to keep the recipe vegetarian - as if the shrimp were  vegetables themselves instead of the animals they are, which means shrimp and grits cannot ever be vegetarian; to be vegetarian is to only have the grits. However,  other than that, this southern woman thinks this sounds like a winner of a recipe.

Served this to two teenagers who had never tasted grits.  They loved it and so did I!  Followed directions except did not understand "butter, divided" so only used half of the butter.  Truly great dish.

We loved it. Perfect seasonings, even though we skipped the garlic due to allergies.

Good recipe! Quick, easy and favorable! I did not use the lemon juice but the family loved it.

https://streaming.hearstdigitalstudios.com/67bd0fbe-fd31-4e20-958b-d3a91e44d82c/video_rover_16x9_1080p_hd_1543610559_40130.mp4

The key is to cook the shrimp in the bacon fat. 😱

This Cheesy Bacon Shrimp and Grits Can Be Yours In Just 30 Minutes

Our Shrimp and Grits recipe has perfectly creamy grits topped with buttery shrimp and spicy andouille sausage. The perfect comfort food!

Shrimp and Grits

white stone-ground grits

white cheddar

salt and pepper

shrimp,

lemon, juiced

tsp smoked paprika

tsp cumin

tsp black pepper

cayenne pepper

garlic cloves

andouille sausage, diced

chicken stock (water is fine)

green onion

Bring 4 cups water to a boil. Generously salt water and stir in grits. Lower heat to medium-low and simmer mixture for 25 to 30 minutes, stirring frequently, until mixture is thick and creamy.

Remove from heat and stir in cheese and butter until fully incorporated and melted. Season with salt and pepper.

Grits

Place shrimp, lemon juice, smoked paprika, salt, cumin, pepper, cayenne, and garlic into a mixing bowl and toss together. Set aside.

Melt butter into a sauté pan over medium-high heat. Add sausage and brown for 2 to 3 minutes. Remove sausage from skillet and set aside.

Add shrimp to skillet and sauté for about 3 minutes on each side. Deglaze pan with chicken stock (or water) and cover for 1 minute.

Add sausage back to skillet and stir together.

Remove shrimp and sausage mixture from heat and divide over each bowl of grits. Garnish with sliced green onions and serve.

Shrimp and Sausage

This classic southern combo couldn’t be more comforting. Cheesy grits are topped with bacon, peppers, and juicy shrimp to create a mouthwatering dish you will not just have one bowl of!

bacon (chopped)

onion (diced)

green bell pepper (diced)

Old Bay seasoning

garlic powder

lemon juice (fresh)

parsley (fresh, chopped)

Bring water, chicken broth and garlic powder to a boil in a medium pot. Add grits and cook for 18-20 minutes or thick and creamy (or follow times listed on your grits package). Remove from heat and stir in cheese and butter until melted.

Meanwhile, chop bacon. Fry in a medium sized pan until crispy. Remove from pan leaving drippings in the pan (should be about 1 tablespoon).

Saute onions in the bacon grease 3-4 minutes or until slightly softened. Add bell peppers and cook until tender, about 3 minutes more. Remove the peppers and onions from the pan and set aside.

Toss the shrimp with garlic powder and Old Bay seasoning. Cook in the pan 2-3 minutes on each side. Add onion mixture back in along with lemon juice and parsley.

Serve shrimp mixture overtop of grits. Garnish with crumbled bacon, parsley, and lemon wedges.&nbsp;

https://content.jwplatform.com/videos/kaH6KQL3.mp4

Shrimp and Grits go together like… well… shrimp and grits! This classic southern combo couldn’t be more comforting.  Cheesy grits are topped with bacon, peppers, and juicy shrimp to create a mouthwatering dish you will not just have one bowl of!

Here's what you need: chicken stock, whole milk, butter, salt, cornmeal, oil, garlic, red bell pepper, yellow bell pepper, green bell pepper, large red onion, scotch bonnet pepper, okra, large tomato, chicken stock, jerk seasoning, jumbo shrimps, salt, sugar, fresh italian parsley

Pepper Pot Shrimp Recipe by Tasty

cornmeal

red bell pepper, diced

yellow bell pepper, diced

green bell pepper, diced

½ large red onion, diced

½ scotch bonnet pepper

spears okra, chopped

tomato,

jerk seasoning

shrimps,

sugar

italian parsley, chopped to serve

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.

Add oil to a large pan over medium-high heat.

Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.

Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.

Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.

Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.

https://vid.tasty.co/output/71951/landscape_480/1515536826

These BBQ Shrimp and Grits are a delicious meal when you&#039;re craving tons of flavor with cheesy, creamy texture. The the Southern comfort food you know and love, but it feels like a high-end delicacy.

BBQ Shrimp and Grits

garlic (minced)

old fashioned grits

cheddar cheese (shredded, (1 ½ cups))

pepper (to taste)

Tablespoons Signature Sweet Rub

BBQ Sauce

Preheat the grill.

Preheat the grill. Preheat the grill to 450 degrees F. 

Season the shrimp.

Season the shrimp. Season shrimp with Sweet Rub and set aside.

While the grill heats, prepare the grits.

While the grill heats, prepare the grits. In a medium saucepan, bring the chicken broth and minced garlic to a boil. Stir in the grits, whisking quickly, and then reduce the heat to low. Simmer the grits according to package directions, whisking every few minutes, until they are soft and the stock has been absorbed by the grits. Whisk in the heavy cream and butter until combined. Turn off the heat and stir the cheese into the grits in batches until completely melted. Season with salt and freshly cracked black pepper, to taste. Set aside.

Make the BBQ sauce butter.

Make the BBQ sauce butter. In a microwave safe bowl, melt the butter and then stir in the BBQ sauce. Heat through and divide into two bowls. One for topping the grits later, and one for using on the shrimp.

Grill the shrimp.

Grill the shrimp. Head outside with the shrimp and the BBQ butter sauce. Place the shrimp on the grill grates and cook for 2-3 minutes, basting with the BBQ butter sauce. Flip and cook for another 2-3 minutes, again basting with the sauce. Discard any BBQ butter that was used on the raw shrimp.

Assemble the shrimp and grits.

Assemble the shrimp and grits. Dish up with a scoop of cheesy grits, topped with 6-8 shrimp, and a drizzle of the BBQ butter you set aside. Sprinkle with minced chives, if desired, and enjoy!

Shrimp and grits is an easy, comfort food classic. Juicy shrimp cooked with bacon and corn served on creamy grits is always a crowd favorite.

Shrimp and grits with bacon and corn

chicken stock / water

grits / polenta / maize (pap)

tbsp butter

Parmesan cheese (grated)

250 g (½lb) streaky bacon (finely chopped)

g shrimp

tbsp cajun spice / seasoning

garlic

cream

lemon juice

salt and pepper (to taste

spring / green onion (for serving)

parsley (for serving)

frozen / fresh corn

Heat chicken stock (or water) in a deep pot with a pinch of salt.

Whisk the grits (or polenta/pap) into the simmering stock until it starts thickening. Cover and reduce the heat and allow to cook for 20 minutes over medium-low heat.

After 20 minutes, stir in the butter and Parmesan. Season to taste then turn the heat all the way down, cover and allow to steam for another 20 minutes until fully cooked. 

Chop the bacon then cook in a warm pan until crisp and golden. Remove the bacon with a slotted spoon, leaving behind the bacon fat.

Season the shrimp with the cajun seasoning and a pinch of salt and cook in the bacon fat until golden brown on both sides. Remove and set aside.

Add the bacon and corn back into the pan with the garlic and cook for a few minutes.

Pour in the cream and lemon juice then simmer until the sauce coats the back of a spoon. Add the shrimp back into the sauce. Season with salt and pepper.  

Spoon the grits into bowls then add the shrimp. Garnish with spring onion and parsley and serve. 

Oooeee, y'all are gonna love this Honey Butter Cajun Shrimp! Perfectly seasoned with cajun spice and slathered in a swoon-worthy, flavorful honey butter sauce. There's more...That beautiful, saucy shrimp sits on top of creamy, smoky, and cheesy Gouda Grits. This dish is sooo good, easy to make, and a surefire crowd pleaser!

Honey Butter Cajun Shrimp with Smoked Gouda Grits

low-sodium chicken stock/broth

whole milk, divided

smoked gouda cheese, freshly grated

kosher salt & black pepper,

lb raw medium shrimp, peeled & deveined

(1 stick) unsalted butter,

shallot,

pure honey

lemon juice,

dill

Pat the shrimp dry with paper towels and place them into a bowl. Season the shrimp with the cajun seasoning and gently toss to coat. Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to marinate while you make the grits.

Using a heavy-bottomed saucepan or large pot over medium-high heat; combine the stock, 1 cup of milk, and grits together. Stir the mixture together and let it come to a boil, about 8-10 minutes.

Once the mixture starts to boil, reduce the heat to the medium-low and continue cooking, stirring the mixture every so often. Allow the grits to cook up until you see all the liquid is absorbed and the grits become soft and tender, about 10-15 minutes.

Then sprinkle in the cheese along with the butter and remaining 1 cup of milk. Stir everything together very well until all the cheese has melted through and everything is combined. Season the grits with salt/pepper, to taste. Note: keep the grits on the lowest stove setting to keep warm or remove from heat while you make the shrimp.

Heat a large, non-stick skillet over medium heat and add in the butter. Once melted, add the shrimp in a single layer- careful not to overcrowd the pan, work in batches, if needed. Cook the shrimp for 2-3 minutes on each side, until the flesh is pink and opaque. Then transfer all the cooked shrimp to a clean plate and set aside.

Add the shallot into the skillet and sauté until tender, about 2-3 minutes. Then add in the garlic and continue cooking until the garlic is fragrant, about 1 minute. Pour in the honey along with the lemon juice and lemon zest. Stir everything together until combined. Allow the sauce to come up to a slight boil and then remove from heat.

Add the cooked shrimp back into the skillet and toss together to fully coat all the shrimp in the honey butter sauce.

Serve immediately by placing the gouda grits into bowls, and top with the honey butter cajun shrimp and any residual pan sauce drippings. Garnish with fresh herbs and a lemon slice, if desired. Enjoy!

This was delicious and a very quick weekday meal! 
My family was so impressed and wished I had made more! It’s now on our go to list for dinner! 
I really like the way your content is ordered, the extra tips and instructions! 
Thanks so much and I look forward to trying more! 

This was so good, I'll definitely be making it again. Perfect for a Sunday dinner, but quick and easy enough that I didn't have to spend hours in the kitchen.

Spicy Shrimp and Grits Casserole with Gouda Cheese is the South&#x27;s most perfect comfort food made into an easy to make and make-ahead casserole!

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The most viewed shrimp and grits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Mustard Cajun Shrimp and Ched...

Easy Classic Shrimp and Grits

Cheesy Shrimp And Grits

Shrimp and Grits

Shrimp and Grits

Pepper Pot Shrimp Recipe by Tasty

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Honey Butter Cajun Shrimp with Smok...

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