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!
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!
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.
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.
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!
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!
Patricia Conte/Grab a Plate
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.
- 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
- Add a layer of parchment paper to a baking sheet and lightly spray it with the nonstick cooking spray. Set aside.
- 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.
- 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.
- 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.
- Refrigerate for 1-2 hours. Remove and use a sharp knife to cut the grits into squares. Place on the baking sheet.
- 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.
- 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.
- 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.
- 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.
- 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.