What goes well with Shrimp and Grits?

This dish pairs well with buttermilk pancakes, buttermilk cornbread, parmesan herb biscuits, or vegetable sides like French green beans, honey roasted carrots, roasted green beans and mushrooms, or creamed spinach.

Creamy Cheese Grits With Savory Shrimp And Sun-Dried Tomatoes

Name: Creamy Cheese Grits with Savory Shrimp and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup stone-ground grits; 2 cups water; 2 cups chicken broth; salt to taste; 2 tbsp butter; 3/4 cup grated sharp cheddar cheese; 1/4 cup freshly grated Parmesan cheese; 1 lb shrimp (peeled and deveined); 8 oz plant-based bacon; 2 shallots; 1/3 cup thinly sliced sun-dried tomatoes; 2-3 garlic cloves; 3/4 cup chicken broth; 1 1/2 tbsp lemon juice; 1/4 cup diced green onion

This comforting meal combines rich, cheese-infused grits with succulent shrimp and tangy sun-dried tomatoes. It is a filling and flavorful dish that works perfectly for a sophisticated brunch or a hearty dinner.

List of ingredients

1 cup stone-ground grits – for a traditional, creamy texture
2 cups water – base liquid for cooking grits
2 cups chicken broth – adds depth of flavor to the grits
salt – adjusted to taste
2 tbsp butter – for richness and smoothness
3/4 cup grated sharp cheddar cheese – provides a bold, salty flavor
1/4 cup freshly grated Parmesan cheese – adds a nutty, salty finish
1 lb shrimp (peeled and deveined) – use large shrimp for the best bite
8 oz smoked turkey bacon – a savory, smoky substitute for traditional bacon
2 shallots – finely diced for a mild onion flavor
1/3 cup thinly sliced sun-dried tomatoes – adds concentrated tartness and color
2-3 garlic cloves – minced for aromatic depth
3/4 cup chicken broth – used to create the shrimp sauce
1 1/2 tbsp lemon juice – provides a bright, acidic balance
1/4 cup diced green onion – used as a fresh garnish

step-by-step instructions

Prepare the grits liquid: Bring the water and 2 cups of chicken broth to a boil in a medium pot, adding salt to taste.
Simmer the grits: Slowly whisk in the stone-ground grits and reduce the heat to low. Cover with a lid and simmer for approximately 20 minutes, stirring occasionally to ensure an even texture.
Finish the grits: Once the grits are tender and cooked through, remove the pot from the heat. Stir in the butter, sharp cheddar, and Parmesan cheese until completely melted and smooth.
Crisp the turkey bacon: Dice the smoked turkey bacon into small pieces and cook in a medium pan over medium heat until brown and crispy.
Separate bacon and grease: Remove the crispy turkey bacon bits and set them aside. Pour off any excess grease, leaving about 2-3 tablespoons in the pan.
Sauté aromatics: Add the diced shallots and sliced sun-dried tomatoes to the pan. Sauté until they become golden and fragrant.
Add garlic: Stir in the minced garlic and cook for about 30-60 seconds until the aroma is released.
Deglaze and simmer: Pour in the 3/4 cup of chicken broth and the lemon juice. Stir well and bring the mixture to a gentle simmer.
Cook the shrimp: Add the peeled and deveined shrimp to the pan. Cook until they turn pink and opaque on one side, then flip and cook the other side until opaque.
Assemble the dish: Remove the pan from the heat. Spoon the cheesy grits into bowls and top with the shrimp, the simmering broth sauce, the reserved turkey bacon bits, and a sprinkle of green onions.

Professional Cooking Tips

Select Stone-Ground Grits Over Instant

Stone-ground grits maintain more of the corn germ, resulting in a richer flavor and a more satisfying texture. Unlike instant grits, which can become mushy, stone-ground versions provide a creamy yet distinct grain. Ensure you allow the full simmering time to avoid a gritty mouthfeel.

Season the Cooking Liquid Early

Adding salt and chicken broth to the water before adding the grits allows the cornmeal to absorb the flavor from the inside out. This prevents the finished grits from tasting bland in the center. Using a mixture of water and broth provides a balanced salt level and a savory foundation.

Synchronize Your Timing

Since the grits take about 20 minutes to simmer, start them first before moving to the shrimp. You can prepare the turkey bacon and sauté the vegetables while the grits are covered and cooking. This method ensures both components are hot and fresh when served.

Preserve Turkey Bacon Texture

Remove the crispy turkey bacon bits from the pan as soon as they are done and keep them separate. Adding them back to the sauce during the shrimp cooking process will make them soggy. Garnish with the bits at the very end to maintain their crunch.

Control the Shrimp Temperature

Shrimp cook very quickly and can become rubbery if left on the heat too long. Only add them to the pan once the sauce has reached a simmer. Remove the entire pan from the stove the moment the shrimp turn opaque to prevent overcooking.

Ingredient Substitutions

Use Pepper Jack for Added Heat

If you prefer a spicy kick, replace the sharp cheddar cheese with grated Pepper Jack. This adds a creamy heat that complements the sweetness of the shrimp. You can also mix both cheddar and Pepper Jack for a balanced flavor profile.

Substitute Vegetable Broth for Chicken Broth

For those who prefer a non-meat broth, vegetable broth is an excellent alternative. Choose a low-sodium vegetable broth to maintain control over the salt levels of the dish. The flavor remains savory and supports the other ingredients well.

Swap Sun-Dried Tomatoes for Fresh Cherry Tomatoes

Fresh cherry tomatoes halved and sautéed provide a brighter, juicier contrast to the grits. While they lack the concentrated intensity of sun-dried tomatoes, they add a fresh acidity. Sauté them slightly longer to allow them to burst and create a natural sauce.

Replace Shallots with Red Onion

If shallots are unavailable, finely diced red onion is a suitable replacement. Red onion has a slightly sharper taste, so sauté it for an extra minute to mellow the flavor. This ensures it blends seamlessly with the garlic and turkey bacon.

Use Heavy Cream for Extra Richness

For an even more decadent version of the grits, replace 1/2 cup of the water with heavy cream. This increases the creaminess and gives the grits a velvety texture. Be sure to stir more frequently as cream can scorch more easily on the bottom of the pot.

Serving and Pairing Ideas

Pair with Honey Butter Cornbread

Warm, moist cornbread is a classic accompaniment to shrimp and grits. Brushing the cornbread with a mixture of melted butter and honey adds a sweet contrast to the savory shrimp. This side dish helps soak up any extra sauce from the shrimp pan.

Serve with Blanched French Green Beans

To add a fresh, crisp element to the meal, serve the dish with blanched haricots verts. Toss the beans in a small amount of olive oil and lemon zest to echo the lemon in the shrimp sauce. This provides a nutritional balance and a pop of color on the plate.

Add a Side of Garlic Creamed Spinach

Creamed spinach adds a layer of earthy richness that pairs well with the cheesy grits. Sauté fresh spinach with garlic and a touch of cream before serving it alongside the main bowl. This makes the meal feel more like a complete restaurant-style dinner.

Choose Non-Alcoholic Beverage Pairings

A chilled glass of sparkling water with a twist of lime helps cleanse the palate between rich bites of cheese and butter. Alternatively, a crisp, non-alcoholic white grape juice provides a fruity acidity that cuts through the heaviness of the grits. This keeps the meal feeling light despite the rich ingredients.

Storage and Reheating Advice

Store Grits in Airtight Containers

Place leftover grits in a glass airtight container to maintain moisture. Because grits tend to thicken as they cool, they may become a solid block in the refrigerator. Store them separately from the shrimp and sauce to prevent the grits from absorbing all the liquid.

Refrigerate Shrimp and Sauce Together

Keep the shrimp and the pan sauce in a separate sealed container. This prevents the shrimp from overcooking during the reheating process and keeps the flavors concentrated. The sauce will act as a preservative for the shrimp, keeping them moist.

Restore Creaminess During Reheating

When reheating grits, add a splash of milk, cream, or chicken broth to the pot. Heat them over low heat, stirring constantly to break up any clumps. This restores the original creamy consistency that is lost during refrigeration.

Gently Warm the Shrimp

Avoid using a microwave for the shrimp, as this often leads to a rubbery texture. Instead, warm the shrimp and sauce in a small skillet over medium-low heat. Stop as soon as the sauce begins to bubble and the shrimp are warmed through.

Freeze-Proofing the Components

While the finished assembled dish does not freeze well, you can freeze the cooked shrimp in their sauce. Thaw them in the refrigerator overnight before reheating on the stove. Freshly made grits are always recommended over frozen versions for the best texture.

Troubleshooting Common Issues

Fixing Grits That Are Too Thick

If your grits have become too thick or pasty, whisk in warm chicken broth or milk one tablespoon at a time. Continue stirring over low heat until the desired consistency is reached. Avoid adding cold liquids, as this can create lumps in the mixture.

Preventing Lumpy Grits

Lumps usually occur when grits are added too quickly to boiling water. To prevent this, whisk the grits in slowly while the liquid is boiling. Frequent stirring during the simmering process also ensures a smooth, uniform texture throughout.

Adjusting Overly Salty Sauce

If the shrimp sauce tastes too salty due to the turkey bacon or broth, add an extra squeeze of fresh lemon juice. The acidity of the lemon helps neutralize the perception of salt. Alternatively, adding a small amount of unsalted butter can mellow the flavor.

Managing Burnt Bottoms

If the grits begin to stick or burn at the bottom of the pot, do not scrape the burnt bits into the mixture. Carefully pour the unburnt portion of the grits into a clean pot. To prevent this in the future, use a heavy-bottomed pot and maintain a very low simmer.

Correcting Bland Shrimp

If the shrimp lacks flavor, ensure the shallots and garlic were sautéed until golden before adding the liquids. You can also stir in a pinch of paprika or a dash of hot sauce at the end. This adds a layer of complexity without changing the core recipe.

Frequently Asked Questions

What is the difference between polenta and grits?

Polenta is Italian and usually made from a coarser grind of yellow corn, resulting in a denser texture. Grits are a Southern US staple made from a finer grind of corn, typically white or yellow, creating a softer and creamier consistency. While the taste is similar, the texture and traditional cooking methods differ.

Can I use instant grits for this recipe?

You can use instant grits, but the texture will be significantly different and less creamy. If using instant grits, reduce the simmering time to the instructions on the package, usually about 5 minutes. Be aware that they may not hold the cheese and butter as effectively as stone-ground grits.

How do I properly peel and devein shrimp?

Use a small paring knife to make a shallow slit along the back of the shrimp. Gently remove the dark vein (the digestive tract) with the tip of the knife or a toothpick. If the shrimp are not pre-peeled, remove the shell starting from the head and pulling toward the tail.

Can this dish be made gluten-free?

Yes, this dish is naturally gluten-free as long as the chicken broth and turkey bacon used do not contain gluten additives. Always check the labels of your processed ingredients to ensure they are certified gluten-free. Corn-based grits are a safe starch for gluten-free diets.

Why are my grits not thickening?

This usually happens if the heat was too high and too much liquid evaporated, or if the ratio of liquid to grits was too high. If they are too thin, simmer them uncovered for a few more minutes. Alternatively, stir in an extra tablespoon of Parmesan cheese to help bind the mixture.

Can I use a different type of cheese?

Yes, any semi-hard cheese that melts well will work. Gruyère or Fontina provide a more sophisticated, nutty flavor, while Monterey Jack offers a mild, creamy taste. Avoid using hard, non-melting cheeses as they will create clumps in the grits.