Shrimp and Cheese Grits

Total Time
1hr 10mins
35 mins
35 mins

This recipe come from The Crook's Corner Restaurant in Chapel Hill, NC and The Southern Living Magazine, February 2008 edition.

Skip to Next Recipe




  1. For Shrimp:.
  2. Over medium heat cook bacon in a large nonstick skillet for 10 minutes or until crisp; remove bacon, crumble, and drain on paper towels, reserving 1 tsp drippings in skillet.
  3. Peel shrimp and devein, if desired.
  4. Sprinkle shrimp with salt and pepper; then dredge in flour.
  5. Sauté mushrooms in hot bacon drippings with oil in skillet 5 minutes or until tender.
  6. Add green onions, and sauté 2 minutes.
  7. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly browned.
  8. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
  9. Spoon shrimp mixture over hot Cheese Grits; sprinkle with crumbled bacon.
  10. For Cheese Grits:.
  11. Bring first 3 ingredients and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and next 3 ingredients.
Most Helpful

5 5

Out of respect for your submission made this recipe as stated. This was the 2nd best grits recipe I have experienced! If you ever obtain Hyman's Grit Cake with garlic alfredo sure to post (Charleston SC). This was a treat! Used quick grits and they turned out just right. Thanks for posting....come on folks just try the recipe as it is won't be sorry.

4 5

I made this for our dinner last night & we loved it. My alterations/suggestions: (1) Used 2% milk since that was what I had on hand, (2) Reduced the amount of extra water added to the grits in step 11 to 3/4 cups. You can always add more water--you can't take it back out :-), (3) I realized while cooking that by the time the ingredients you add in step 8 thicken...the shrimp were going to be horribly overcooked (hello rubber bouncing balls). I pulled the shrimp out when they were just to the slightly-underdone point, turned the heat up on the burner & reduced the sauce to a thicker consistency for a couple of minutes. Then poured it over the shrimp in the bowl (hot sauce = keeps cooking delicate seafood). (4) Another Suggestion-- cut the amount of ingredients for the cheesegrits in half if you are just cooking for a couple of people. The cheese-grit flavor is great, but it makes a TON. I will be getting creative with leftover cheesegrits tonight for dinner :-P...

5 5

In a few words, we LOVED this southern favorite! I used large shrimp and they were tender and delicious. The grits were excellent and I had no problem with them. I felt they were the right consistency for the dish. Grits aren't supposed to be super thick anyway. This will be repeated when company is joining us, so I can impress them with my cooking talents :) Loved this one!