I haven't made this - but as a health nut from the south - a few tips... Quick Cooking grits are for the birds. Get the real stuff cook low and simmer... It's the difference between grit and mush. Also - instead of water - sub in skim milk as well in your liquid mix. And sharp cheddar is key. Also bacon - in moderation never hurt anyone. A slice or two that you then cook the shrimp in bacon grease.. Looks like a solid recipe - just a few tips from a shrimp and grit lover.
Shrimp & Cheddar Grits
From EatingWell: May/June 2008
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.
9 Reviews for Shrimp & Cheddar Grits
This is sooo delish; however, I didn't use the seasonings for the shrimp, instead I made the grits as directed, but I marinated the shrimp for 30 minutes in a pre-made "Sesame and Ginger Marinade." I broiled the shrimp as directed.....It was AWESOME....and for an extra KICK add fine chopped Cilantro on top!!!!!!! It's so good you're gonna wanna slap yo momma!!
My husband's favorite meal is shrimp and grits. He and I made this together and it was amazing! It was so easy and so delicious!! :) We will DEFINITELY be making this again! Thanks Eating Well!
This recipe is absolutely delicious. So creamy & zesty, with succulent bites of shrimp.
Hubby and I LOVED this. I really loved how quick and easy it was for BIG payout. Definitely "Calorie Worthy" (Except I wanted to go back for seconds.)