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

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.

    Advertisement
  • 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.

  • Spread warm grits on a serving platter and pour shrimp mixture on top.

Nutrition Facts

634.1 calories; protein 50.4g 101% DV; carbohydrates 34.4g 11% DV; fat 32.5g 50% DV; cholesterol 341.4mg 114% DV; sodium 1054.4mg 42% DV. Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2008
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. Read More
(203)

Most helpful critical review

Rating: 3 stars
03/09/2011
the grits were amazing but the shrimp were a little bland I'm thinking that maybe some old bay seasoning would've helped the shrimp taste a little bit better. Read More
(16)
153 Ratings
  • 5 star values: 104
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/11/2008
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. Read More
(203)
Rating: 5 stars
02/10/2009
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! Read More
(96)
Rating: 5 stars
01/03/2004
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! Read More
(53)
Advertisement
Rating: 5 stars
02/12/2009
This recipe is amazing! The only things I changed was to cook the grits in chicken broth and, because I didn't have the garlic cheese, I added about a cup of cheddar cheese and 2 tbsp of cream cheese into the grits. Talk about WONDERFUL! My husband got a small bowl at first thinking it wouldn't be good but was shocked how great it was. Of course he went back for seconds! I highly recommend this recipe! Read More
(41)
Rating: 5 stars
02/20/2008
If you don't make this your crazy!! I have to say that as many times as we've made it and for as many different pallets who've tried it it has ALWAYS been a hit! I never found the garlic cheese so I just added extra cloves to the sautéed tomatoes. Also I always add extra tomatoes cayenne pepper and cheese because it is sooo good! Read More
(30)
Rating: 5 stars
03/29/2010
This is the first time I've ever eaten Shrimp and Grits let alone cooking it. But I hear people raving about it all the time so I had to try it. My family loved it and I will definitely be making this again. I took some to work the next day and had to fight off all the co-workers trying to get my lunch. Of course I had to bring the recipe for everyone the next day. Read More
(21)
Advertisement
Rating: 3 stars
03/09/2011
the grits were amazing but the shrimp were a little bland I'm thinking that maybe some old bay seasoning would've helped the shrimp taste a little bit better. Read More
(16)
Rating: 5 stars
08/26/2009
I've been looking for a great shrimp/grits recipe full of flavor and have found it. Easy!! The only thing different I did was cook the grits in chicken broth as done in Savannah... Excellent. Read More
(14)
Rating: 5 stars
02/24/2012
I've had shrimp and grits appetizers in upscaled seafood restaurants down here, but never made it myself. I just made my grits according to my box directions. I did use my homemade chicken broth in lieu of water, and added some half and half to get them extra creamy. I couldn't find a garlic cheese, so used Monterey Jack and a bit of cheddar. I grated the cheese so it would melt better. I also used canned tomatoes since the market didn't have any good tomatoes and it turned out just fine. I did add some green onions and fresh garden parsley, and seasoned the shrimp with Old Bay, paprika, and a dash of cayenne and of course the fresh minced garlic. This was just so darn delicious. So creamy and cheesy and shrimpy...how can you go wrong. Mine was even better than the restaurant's. Thanks AWEAVER. Read More
(14)