{ make this. } shrimp & cheese grits.

posted on: Tuesday, February 22, 2011

Am I practicing for southern wife of the year here? Maybe I’m just prepping for my future North Carolina life. Either way, this is delicious and you should try it.


This recipe can be made completely vegan/vegetarian easily. Since Adam is lactose intolerant, I replaced a few ingredients with some non-dairy ones. He can have cheese and yogurt but things like milk, butter, cream are items we try to stay away from in dinner recipes. This is based on a cheese grits recipe by Alton Brown. I basically just used the process of cooking the cheese grits from him and added my own spin to it. This recipe could serve four people, or two people well with leftovers. I’d go for the leftovers, it heats up really well!



Shrimp & Cheese Grits


{ What You Will Need. }

For Grits:

. 2 Cups Almond Milk.

. 2 Cups Water.

. 1 Cup Corn Grits/ Polenta. ( I use Bob’s Red Mill ).

. Two tablespoons Earth Balance (can use more, but I think there’s plenty of flavor without a ton of butter or EB).

. About 4 oz. of sharp cheddar, grated.

. 1 1/2 cups of sliced baby bella mushrooms.

. 1 medium/large onion, chopped.

. 2 Cloves of garlic, chopped. Or two teaspoons.

. Olive Oil.

. Salt & Pepper.


For Shrimp:

. About 16-24 shrimp depending on how many people are eating. 6-8 shrimp seemed to be plenty per person. We get them deveined already, so all we have to do is remove tails.

. Seasonings: for the shrimp I used a little garlic powder, onion powder, old bay and paprika. Use what you have, just a little salt and pepper would be fine too!

. Olive Oil.

{ What To Do. }

. Add almond milk, water and about 1 1/2 teaspoons of salt to a large pot. Bring to a boil.


. Once boiling, slowly add the polenta whisking well as you add it in.

. Set heat to low and cover the pot.

. Every 3 minutes, open the pot and whisk well to prevent clumping or sticking. Pay attention to whisk and scrape the bottom of the pot. It’ll feel like it’s starting to stick to the bottom, don’t worry. Just whisk and scrape the bottom with the whisk as you stir.

. Place cover back on pot and repeat every 3 minutes for about 20 minutes or until creamy.

. While the grits are cooking, place a little olive oil on a nonstick pan. Set heat to medium and add chopped onions and a pinch of salt.

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. Once onions begin to get translucent and melt down a little, add garlic.

. Rinse and add mushrooms and cook mixture until the onions get very soft and golden and the mushrooms brown. Turn off heat and set aside.



. Once the grits are creamy, add some pepper and the butter. Whisk until butter is melted in.

. Grate cheese and slowly stir it into the grits, a little bit at a time.

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{ Ohh yeah, I love me some sharp cheddar. }

. Once cheese is fully incorporated, add the onion and mushroom mix.

. Season with salt and pepper to taste.

. Cover grits with lid again and set aside.

. On the same nonstick pan you cooked the onions and garlic on(don’t clean first), place a little oil.

. Remove tails from the shrimp and add to the oil, sprinkle seasonings on and flip to cover them with the seasoning.

. Let each side cook for a couple of minutes until they turn from gray to light pink. Cook for 6-8 minutes or until cooked through.

. Serve grits onto a plate and top with shrimp.


So good, so filling and SO comforting!

It’s a really simple, hearty meal. Try it and let me know what you think. :)

  • Wow, that looks amazing!!!

  • I would have never thought to put mushroom in grits. Love that idea!

  • It was so good and filling. It’s really pretty easy, too!

  • Thanks! It’s super delicious and adds a meaty and hearty texture to the grits. The flavors worked really well together.