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Garlic Cheese Grits with Shrimp

Garlic Cheese Grits with Shrimp

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
AWEAVER

AWEAVER

This is my version of a South Carolina coastal specialty. It will make a grits lover out of anyone!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 341 mg
  • 114%
  • Sodium:
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

Directions

  1. Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
  2. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
  3. Spread warm grits on a serving platter and pour shrimp mixture on top.
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Reviews

BECKYDOD
144

BECKYDOD

2/11/2008

This was a great, simple recipe. I did use one South Carolina trick that you didn't mention--I cooked the grits in Chicken Broth rather than water, plus I added a little Half & Half to make the grits a little creamier. I used frozen jumbo shrimp-- Outstanding! This is definitely a Dinner Club-worthy recipe.

suzyk
76

suzyk

2/10/2009

I am giving this 5 stars because the shrimp mixture with the sauce is incredible and SO easy to make, however I used the Velveeta grits recipe the first time I made this and it was awful. As a Southern girl who knows a thing or two about grits, I recommend you use real cheese, a dash of garlic, and some cayenne for your grits...cook them really low and keep adding water and/or milk until you get a nice, smooth consistency. I don't really modify the shrimp portion of the recipe, except for adding a little extra garlic and some turkey sausage (since shrimp is so expensive). I make this weekly and my family loves it!

SSPOCK
47

SSPOCK

1/3/2004

This turned out great! I had a similar recipe in Charleston on a business trip and had a craving for this very dish. I did vary from the recipe by adding processed cheese (velvetta) instead of garlic cheese. The shrimp mixture was plenty garlicy by itself. A definite keeper!

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