Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Individual Cheesy Shrimp & Grits

By 72 Comments

Are you a shrimp & grits lover? I never knew I would fall so hard, but I did after a recent trip to Charleston, South Carolina. To satisfy my cravings at home, I put together this recipe for Individual Cheesy Shrimp & Grits. I think you’ll love it!

Individual Cheesy Shrimp & Grits make a fabulous dish to serve for a special meal. You'll love Individual Cheesy Shrimp & Grits any time!

I fell in love in Charleston, South Carolina. In love with the city, its people, and the food. One of my favorite dishes – shrimp and grits – is served in so many restaurants there, and each one tastes as heavenly as the next. I know because I ate my fair share!

Individual Cheesy Shrimp & Grits are divine! You'll love Individual Cheesy Shrimp & Grits for a special meal or appetizer.

I’d love to go back to Charleston for a visit sooner than later, but until I can, I thought I’d recreate a shrimp and grits dish at home, but with my own spin. My recipe for Individual Cheesy Shrimp & Grits includes two kinds of cheese — cheddar and Parmesan — a bit of bacon, and some hot sauce to tantalize your taste buds.

I used SeaPak® Shrimp Scampi to make this dish flavorful and easy to put together. If you don’t have access to fresh shrimp, its a welcome alternative.

Individual Cheesy Shrimp & Grits is a dish you'll want to dig into! Individual Cheesy Shrimp & Grits are perfect for a special meal, or as a fun appetizer.

Are you toooootally into shrimp like I am? If you are, you don’t want to miss out on an easy-to-make and delicious dish like Shrimp Veracruz. It’s a fab dish to make when you need dinner fast (and…green olives!).

I don’t mean to tease, but when the winter finally passes and it’s time to break out the grill, you must try my Grilled Spicy Coconut-Lime Shrimp Skewers. Serve it over a salad for the perfect meal. Just thinking about it reminds me of better weather.

If grits are your thing and you’re in need of pure comfort, give Butternut Squash Grits with Sausage and Kale a go. You’ll love the flavors and textures.

Individual Cheesy Shrimp & Grits is a lovely dish to serve anytime. You'll love these Individual Cheesy Shrimp & Grits.

This frozen scampi is a great option to use in so many dishes. It’s lightly coated with herbs, butter, and garlic, (perfect for this recipe) and cooks up in less than 10 minutes. It will definitely make your meals feel a little more coastal — just what I needed!

Individual Cheesy Shrimp & Grits bring a Southern flair to your dinner table. You'll love Individual Cheesy Shrimp & Grits as classic dish with a twist.

My Individual Cheesy Shrimp & Grits were the perfect fix for me until my next visit to Charleston. They’re perfect for a light meal served along with a green salad. I hope you love this dish like I do!

Individual Cheesy Shrimp & Grits are perfect as an appetizer or lighter meal. You'll love these Individual Cheesy Shrimp & Grits any time!

Serves 4

Individual Cheesy Shrimp & Grits

This is my twist on a Southern classic! I fell in love with shrimp & grits and thought I'd come up with a way to enjoy them at home. I used white grits for this recipe, but you don't have to.

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 1 cup uncooked grits (I used white grits)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3 cups vegetable broth
  • 1 cup water
  • 2 tablespoons butter
  • 3 ounces shredded white cheddar cheese
  • 3 ounces shredded Parmesan cheese
  • 1 tablespoon fresh chopped parsley, plus extra as garnish
  • 1 (12-ounce) package SeaPak Shrimp Scampi
  • 4 strips bacon, cooked and crumbled (reserve 1 tablespoon of the bacon grease)
  • 2 cups diced cherry or grape tomatoes
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons hot sauce
  • Nonstick cooking spray
  • Parchment paper

Instructions

  1. Add a layer of parchment paper to a baking sheet and lightly spray it with the nonstick cooking spray. Set aside.
  2. Cook the grits according to the package directions. For the grits I used, I combined the grits, broth, water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and butter to a pan over medium-high heat.
  3. I brought the mixture to a boil, then reduced the heat to low, added a lid, and cooked, stirring often, for about 25 minutes. While warm, add the cheese to the grits and stir to combine.
  4. Transfer the mixture to the baking sheet. Spread it out evenly in the shape of a rectangle, about 11-inches long, by 7-inches wide and 1/2-inch thick.
  5. Refrigerate for 1-2 hours. Remove and use a sharp knife to cut the grits into squares. Place on the baking sheet.
  6. Preheat the oven to about 225 degrees F. Add the grits to the oven to warm them through as you prepare the shrimp and sauce.
  7. Add the shrimp to a large skillet in a single layer over medium-high heat. Cook, stirring a few times, until done, about 8 minutes. Remove and keep warm.
  8. In a clean skillet over medium heat, add the tomatoes and cook for 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the remaining salt and pepper.
  9. Add the wine to the skillet and toss to combine. Cook for a few minutes. Add the lemon juice and hot sauce and stir to combine.
  10. Arrange the grits squares on individual plates. Spoon a bit of the tomato mixture over the top and arrange 3-4 shrimp over each. Garnish with the bacon crumbles and serve immediately.
7.8.1.2
32
https://www.azgrabaplate.com/individual-cheesy-shrimp-grits/

 

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

        • Hi Nancy - According to company's info, SeaPak sources only from suppliers who work to limit environmental impact, working exclusively with those who follow the most responsible harvesting practices.75% of its shrimp is sourced in the US, Central America and/or South America 25% is sourced from Thailand, China, Indonesia & Vietnam
          Reply

  11. Love this idea Patricia! So unique and elegant without all the fuss... thank you for taking us through it. The seafood sounds like a perfect pairing too. I might just have to add this to our growing menu for this weekend as the boys and I prepare to celebrate my husband's birthday :) love it.
    Reply

    • Thanks so much, Kelly! How fun! How will you ever decide what to make?! All favorites, I'm sure. I hope you give this recipe a try one day and enjoy!
      Reply

  19. The first time we went to Charleston I fell in love with the South and the city. We've returned several times to Charleston but now we go to Saint Simons Island, Georgia several months out of the year. It has that old South charm plus they have shrimpers that go out practically every day. Love shrimp and grits -- I call it polenta :-) You can't beat the taste -- YUMMY!! Have a great day.
    Reply

    • It's such a wonderful spot, Marisa! I love Italian-style polenta, too, and eat it often in the winter! Thanks so much!
      Reply

  26. I am a shrimp lover. I can say I like recipes that include shrimps :). I never had grits before only heard about it. What are they made up of? The memory of eating good local foods lasts quite longer after coming back from vacations. I still miss seafood especially oyster dishes that I had in New Orleans last year.
    Reply

    • Hi Swati! I know - I can think of so many great meals I've had on various trips! Grits are made from corn. They're very similar to polenta, if you've ever had that? Thanks for stopping by!
      Reply

  32. I am a GRITS (girls raised in the south) all the way. I prefer my grits fresh out of the pot, creamy and warm. Not a big fan of the gritcake, but if it works for you, it's fine with me. :) ( ordered it at Lookout in Gulfport on Saturday!The very best I've ever had (and unfortunately, they only cater now, no restaurant) was a few years ago at Saltwater Grill in the Riverbend area of New Orleans. They did the grits perfectly, sauteed the herbed shrimp separately, then served in a large shallow dinner bowl with shrimp on the perimeter, grits in the middle topped with grated cheddar, bacon bits and green onion tops. I'm sure there was some butter in there, too! My favorite way! I've had it where they combine the shrimp in the grits pot...just not the same to my tastebuds.When I was in Charleston, my friend and former boss took me to The City Club (think that's the name) and I went for the crabcakes! Deliciousness on a bed of butter lettuce and a light remoulade!
    Reply

    • Oh, my! those dishes all sound so good -- so much to eat, so little time! :) I think serving grits as cakes works well as more of an appetizer-type dish. I'll tell you what, though, it sure was hard to keep my spoon out of the pot before I transferred them to the baking sheet! Thanks for stopping by, Gail!
      Reply

  33. I didn't see in the directions where you add the cheeses (white cheddar and Parmesan). Sorry if I missed something, but could you please clarify. If the cheeses are intended to flavor the grits, you could add them to the grits in the final minutes of cooking, before spreading the grits in the baking sheet. But I don't want to assume; the cheeses could be used as garnish. Thanks.
    Reply

    • Hi Jennifer - So sorry for the oversight - thanks for brining it to my attention! I've updated the recipe with the correct instructions (you were right - add the cheese to the grits at the end of the cooking time, while they're still warm).Thanks and sorry for any inconvenience!
      Reply

      • Thanks for responding so quickly!! I love shrimp and grits and I can't wait to try your terrific recipe. ☺
        Reply

  34. Shrimp & grits is delicious...and something different! I love that you made these individual little portions!
    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆