Even though this hearty salad tastes great on its own, you can easily make it into a main dish by including a protein like shrimp, chicken, or tofu.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon minced garlic
- 1 cup quick-cooking grits
- 6 ounces shredded Cheddar cheese
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 pound uncooked shrimp, peeled and deveined
- 1 dash hot pepper sauce, or to taste
Instructions
- Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
- Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
- Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
- Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
- Serve grits in a large serving bowl topped with shrimp mixture.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 665 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I used 2 cups milk and 2 cups broth. Don’t have grits on very high otherwise it will cook too fast and they won’t be as smooth as they should. Also added some bell pepper, onion and minced garlic in the butter/olive oil combo before adding shrimp. Cook peppers a bit first, then add onions and garlic. Sprinkled a little bit of cajun seasoning on shrimp before cooking. Definitely need more than 1 lb shrimp fir the amount of grits. Will make again. Thank you!
Omg this was so good!! I used heavy whipping cream instead of milk and added an extra cup of water because the grits needed 4 cups of liquid instead of 3. I also added seafood seasoning to my shrimp. perfect!!!
Love this! Very easy and tasty!
Very very good
I like!
This was a quick and tasty meal. however I’ve tried better recipes. I went with this one because it less time consuming and still pretty good.
The grits were Fabulous! Rich, creamy and full of flavor… The shrimp, not so much. I think I added too much olive oil with the butter, because all I could taste was the oil flavor. The recipe itself is great, I think “the chef” made the error. Will definitely make again, this time with a lighter hand when heating the oil.
Very good and easy to make!!
This was an excellent recipe! It was my first time making shrimp and grits and it was delicious. I followed the advice of others and added an extra cup of milk. Without it, I’m sure the grits would have been pasty.
Added cayanne pepper for kick
Loved this!! However, I screwed up the grits and made them too thick.
Delicious !,,
Rich creamy grits with chopped shrimp. Yummy. This will be my go to recipe.
First time making grits as I don’t like it but this recipe made me like grits with shrimp and lots of flavor. It’s definitely a keeper in my favorites.
I’ve made this a few times and it never disappoints. I only made two changes: I used Gouda cheese instead of cheddar and I used 1/2 of an onion instead of a whole one. This meal can be thrown together in minutes and it disappears faster than the time it took to prepare it. 🙂
This is now a staple in our recipe rotation. Only change we made is that we prefer smokey Gouda instead of cheddar cheese. Serve with cheddar bay biscuits!
Made a few substitutions, but it’s definitely deserves 5 star! CHANGES I MADE: Used Half-n-half instead of milk. Used 2 tablespoons of garlic instead of measurement listed. I used a blend of Monterey Jack and Cheddar Cheese! Skipped the onions and seasoned shrimp with HEB Garlic Pepper Seasoning. Garnished with green onions and enjoy!
Made this for dinner tonight; added some red bell pepper and zucchini slices to the onion shrimp mix; also used herb de Provenance in place of the hot sauce. Very tasty
Delicious! I did adjust the Sriracha and added a bit of dry white wine. I served the shrimp along side so we could peel off the ends without digging through the grits. MRC
Shrimp and grits are two of my favorite foods combined together. This is a yummy and flavorful recipe. Velveeta is key to creaminess and sharp flavor.
WOW these are GOOD! I’ve never had shrimp and grits (just didn’t sound like they went together to me) so perhaps I’m not the best judge, but my husband and I both absolutely loved this. I did use more shrimp, and was glad I did, as I didn’t think the amount called for was enough. Excellent tasting and pretty dish.