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  • Writer's pictureElizabeth Carroll

Shrimp and Cheddar Grits



1/2lb Shrimp, peeled and deveined

1 Small Red Bell Pepper, diced

1/2 Yellow Onion, diced

3-6 Cloves Garlic, minced, amount depending on preference

2T Unsalted Butter

1/4 Green Onions, thinly sliced

2T Fresh Parsley, chopped

Salt and Pepper, to taste

White Cheddar Grits:

1 1/2c Water

1/4t Salt

1T Butter

1/2c Trader Joe's Stone Ground White Grits

1/2 Whole Milk

1/4c Cheddar Cheese, shredded


1. In large pot, combine water, salt, and butter. Bring to a low boil

2. Stir in grits and return to boil

3. Cover and reduce heat to low

4. Stir grits frequently, cooking 20-25 minutes

5. Add in milk, stir, and cook another 10 minutes, until grits are creamy

6. While grits are finishing, heat butter in large skillet over medium high heat

7. Pat dry shrimp. Remove tails if you prefer. Season with salt and white pepper

8. Once butter is melted, add garlic, red pepper, and onion to skillet. Cook 2-3 minutes, until the vegetables start to soften

9. Add shrimp to the skillet, nestling them into the vegetables, making sure they are directly on the pan. Cook 2-3 minutes, then flip and cook other side an additional 2-3 minutes

10. Turn skillet with shrimp to low, add in green onion and parsley. Give the shrimp and vegetables a good stir. The green onions will soften in the warm pan

11. Add cheddar cheese to grits and stir until well incorporated

12. Serve immediately and enjoy!

Makes approximately 2 servings

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