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    You are in: Home / Cheese / Shrimp and Cheese Grits Recipe
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    Shrimp and Cheese Grits

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 23, 2010

      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 sauce.....be 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 written....you won't be sorry.

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    • on June 30, 2010

      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...

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    • on August 21, 2008

      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!

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    • on February 18, 2008

      This was a very good, Southern dish. My only problem was that my grits never got very thick till they were cool. The shrimp had alot of flavor and made a nice sauce to go over the grits. Next time, I think I would omit about 1/2 of the water asked for in step one of the grits. But overall a great recipe.

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    Nutritional Facts for Shrimp and Cheese Grits

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.2
     
    Calories from Fat 60
    22%
    Total Fat 6.7 g
    10%
    Saturated Fat 2.2 g
    11%
    Cholesterol 104.6 mg
    34%
    Sodium 909.9 mg
    37%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 3.0 g
    12%
    Protein 22.5 g
    45%

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