Southern Shrimp and Grits
Creamy stone-ground grits topped with succulent shrimp and a smoky cheese sauce, finished with a hint of bourbon. This southern-inspired seafood ready in about 55 minutes pairs stone-ground grits, water, peeled and deveined shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 lb, peeled and deveined shrimp
- 4 oz, grated smoked gouda
- 2 oz, grated cheddar cheese
- 1 tbsp bourbon
- 1 small, diced onion
- 2 cloves, minced garlic
- 2 stalks, diced celery
- 1 tsp, fresh thyme
- to taste salt
- to taste pepper
Instructions
- Step 1: In a large pot, bring 4 cups water to a boil. Add grits, reduce heat to low, and simmer for 15 minutes until thickened, stirring frequently.
- Step 2: In a skillet, sauté onion, garlic, and celery over medium heat for 5 minutes until softened. Add shrimp, thyme, salt, and pepper, cooking for 3 minutes until opaque.
- Step 3: Stir in smoked gouda and cheddar cheese until melted and creamy. Add bourbon and cook for 1 minute until bubbly.
- Step 4: Fold shrimp mixture into grits, then serve immediately with additional cheese and bourbon on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southern Shrimp and Grits take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Southern Shrimp and Grits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep stone-ground grits from drying out.
Can I substitute ingredients in Southern Shrimp and Grits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Southern Shrimp and Grits for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Southern Shrimp and Grits?
Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
