Cheese Grits and Shrimp

Cheese Grits and Shrimp

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Cheese Grits (recipe follows)

  • 2

    pounds cooked shrimp (25-30)

  • 2

    tablespoons butter

  • tablespoons olive oil

  • ¾

    cup chopped onion

  • 1

    (6-ounce) jar cooked mushrooms, drained

  • 2

    (10-ounce) cans Rotel Tomatoes and Green Chiles (mild or original)

  • 2 to 3

    tablespoons tomato paste

  • Squeeze of lemon juice

  • Minced parsley

  • ¼

    teaspoon cayenne pepper (optional)

  • Salt and pepper to taste


Prepare Cheese Grits; set aside. Thaw shrimp under cold running water and remove tails. In a large saucepan, heat the butter and oil and sauté onion until soft. Add mushrooms, tomatoes, tomato paste and lemon juice. Stir to combine. Add thawed drained shrimp, parsley and seasonings. Bring to a boil. Serve with the grits. Cheese Grits: Preheat oven to 350˚ F. Stir 1 1/2 cups quick-cooking grits into 5 cups water and bring to a boil, stirring once the grits begin to thicken. Reduce heat and simmer, stirring, for at least 3 minutes or until grits thicken. Stir in 1 small packet Splenda; 1/2 cup grated parmesan or manchego cheese, loosely packed; 1/2 cup Velveeta shreds, loosely packed; and 2 tablespoons butter. Remove from heat and whip in 3 beaten eggs. Add salt and pepper to taste. If preparing in advance, cool and refrigerate, covered. When ready to finish, stir through grits, adding about 1/4 cup more water if very thick. Bake in a 2-quart casserole dish with a cover until hot, about 25 to 30 minutes.


Facebook Conversations