I absolutely love shrimp and grits, but because I’m lactose intolerant, there’s only so much of it I can eat. Basically, how much do I want my tummy to be pissed off at me! This recipe is rich, but not as rich as it could be with tons of different cheeses and cream. What’s important is there’s butter, some cheese, and tons of flavors! Even better, I’m using ingredients that are conveniently found in your kitchen cupboards.
Southern Style White Cheddar Shrimp and Grits
Shrimp and grits with loads of flavor.
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Servings: 4 people
Ingredients
Grits
- 1 cup Quaker Oats Old Fashioned Grits
- 2 cups water
- 1 tsp chicken base
- 1/2 cup heavy whipping cream
- 1/4 cup butter
- 1 cup white cheddar cheese OR 5 slices
Shrimp Sauce
- 4 tbsp butter
- 4 slices thick-cut bacon
- 1/2 cup diced onion or 1 teaspoon of onion powder
- 1/2 cup red or green bell pepper
- 3 cloves minced garlic
- 1 tsp cajun seasoning
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dried fennel
- 1 lbs jumbo shrimp deveined with tail-on
- 1/2 cup heavy whipping cream
- crushed red pepper flakes and diced green options (optional)
Instructions
GRITS
- In a large saucepan, add water, chicken base, cream, butter, and bring to a boil.
- Slowly stir in the grits. Reduce heat to medium-low. Cover and cook for 12 - 14 minutes or until thicken.
- Occasionally stir grits to prevent sticking and clumping. The grits should be nice and smooth. If clumping does occur, use a whisk to stir and remove the clumps. If it's too thick, add a little milk.
- Stir in cheese until melted. Turn off the stove. Set grits aside and keep warm.
Shrimp Sauce
- Rinse shrimp, pat dry, and set aside.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon to a paper towel. Drain the pan, but keep at least 2 tablespoons of the bacon drippings.
- Sauté the shrimp in the bacon grease, add butter, onion, bell pepper, and garlic cloves. Next add cajun seasoning, garlic powder, Italian seasoning, dried fennel, and smoked paprika. Cook shrimp until they're pink.
- Stir back in shrimp and add heavy cream. Heat for 2 minutes.
- Once sauce is complete, serve over grits. Garnish with crushed red pepper flakes and diced green onions.
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