Mimi's Shrimp & Cheesy Grits
Prep time
Cook time
Total time
Full bodied, creamy, cheesy with the just the perfect garlicky, shrimpy bite.
Recipe type: Main Dish
Cuisine: American
Serves: 4 servings
  • For the Grits:
  • ¾ cup grits You can substitute instant grits, but the texture will be different. Regular grits have a better tooth, I think. And regular grits don't take that much longer to prepare, based on my experience for this recipe.
  • 1 Tablespoons unsalted butter
  • 1 cup chicken broth
  • 1 cup half-n-half or whole milk
  • 1 cup water
  • ¼ - ½ cup freshly grated Parmesan cheese
  • Salt and Pepper to taste
  • For the Shrimp:
  • 1 pound raw shrimp, 21-25 count, peeled and deveined, rinsed and patted dry
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • 2-3 cloves garlic, minced
  • ½ cup dry white wine
  • ½-1 lemon, juiced
  • 2 Tablespoons fresh Italian parsley, roughly chopped
  1. For the Grits:
  2. In a heavy saucepan, add chicken broth, half-n-half, and water. Bring liquid to a boil over medium-high heat. As the liquid begins to boil, slowly whisk in grits, 1 teaspoon salt, and ½ teaspoon black pepper. Reduce heat to medium-low. Cook and stir occasionally until grits are thickened. Remove grits from heat and add Parmesan cheese and 1 Tablespoon butter. Stir to incorporate. Put a lid on the pan to keep warm while preparing shrimp.
  3. For the Shrimp:
  4. Peel and devein shrimp. Using a colander, rinse under cool running water. Remove shrimp to a baking sheet lined with paper toweling. Cover with a second sheet of paper toweling. Pat dry.
  5. Set shrimp aside while preparing grits.
  6. In a 3-quart heavy saucepan, bring chicken stock, half-n-half, and water to a gentle boil. Stir in the grits. Or follow cooking directions for the grits if you use instant grits.
  7. Reduce heat to medium-low. Cook stirring occasionally until thickened.
  8. Remove from heat. Add Parmesan cheese and 1 Tablespoon unsalted butter.
  9. Check for seasoning adding salt and/or pepper to taste.
  10. Put a lid on the saucepan and keep grits warm off heat while preparing shrimp.
  11. Spray shrimp with cooking spray. Season with salt & pepper. May sprinkle with dried crushed red pepper for additional heat, if desired.
  12. Heat a 12" cast iron skillet over medium-high heat. Put 1 Tablespoon olive oil and 1 Tablespoon butter into the skillet. When the oil is hot, add shrimp in a single layer. Don't overcrowd the shrimp - you may have to cook shrimp in 2 batches.
  13. Cook shrimp 1-2 minutes per side until they're slightly pink and beginning to curl and lightly brown. Remove shrimp to a plate.
  14. In the skillet, add 1 Tablespoon butter. Add minced garlic and saute for approximately one minute until you can smell it.
  15. Add white wine and lemon juice. Simmer the sauce until slightly thickened.
  16. To Serve:
  17. Divide grits between 4 large individual bowls.
  18. Top with cooked shrimp. Spoon garlic/lemon sauce over shrimp. Sprinkle with roughly chopped fresh Italian parsley.
Serve with extra grated Parmesan cheese and/or a few dollops of Tobasco. Yum!
Recipe by At Mimi's Table at https://atmimistable.com/mimis-shrimp-cheesy-grits/