This Southern specialty is simplistic in its preparation and ingredients. Guess that’s what helps make it so good.
For a Sunday dinner with a Southern flair, serve a dish like cheesy shrimp and grits. This is comfort food you can enjoy any time of year.
Many people add bacon to this dish for its smoky and salty flavor. Instead of bacon, I used chipotle peppers in adobo sauce for a different sort of smoky and spicy flair.
Cheesy shrimp and grits recipe
- 1 pound frozen shrimp, thawed, tails removed
- 1 cup uncooked grits
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced, plus 1 teaspoon adobo sauce (more to taste)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Cook the grits according to the package directions. When finished cooking, remove from heat, and add the paprika and cheese.
- Stir the cheese into the grits, cover the pan, and set it aside.
- To a skillet over medium heat, add the butter and olive oil. Add the shrimp, salt and black pepper, and stir, cooking for about 1 minute.
- Add the garlic, peppers and adobo sauce. Toss to combine, and cook for an additional 2 to 3 minutes.
- Remove from heat, add the lemon juice and parsley, and toss to combine.
- Place the grits in a serving bowl with the shrimp and its sauce on top.
- Serve warm.
Indulge in a Southern-style Sunday dinner.