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Home » Main Course » Seafood and Fish

Published: May 5, 2022 · Updated: Mar 27, 2025 · May contain affiliate links

Best Creamy Shrimp and Grits Recipe

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This cheesy, creamy shrimp and grits recipe just might be the easiest shrimp and grits recipe out there, which makes this perfect for supper or an easy brunch.

Creamy shrimp and Grits in green and blue bowl with blue napkin this …

I tried to cook grits long ago when I married a man from Texas, whose mother grew up in Mississippi.

It wasn't just that my husband, Mr. Rabbit Catcher, liked grits.

It just seemed a proper thing to be able to do.

After all I had married a somewhat Southern man, or so I thought.

Growing up in Illinois, grits were not on any menu that my eyes had ever set upon.

Nor was red-eyed gravy or ham steaks or biscuits or black eyed peas or sweet iced tea.

The closest thing to grits that had ever been on my plate was corn meal mush and that was during a driving trip to Florida with my family when I think I was 11.

We passed through Tennessee and if memory serves me right we ate at the Chattanooga Choo Choo.

My father was showing us how to blow the paper wrappers off of straws and during the demonstration his blown paper ended up in the middle of another patron's breakfast.

It was a good blow, so to speak. My brother and I immediately doubled over, filled with laughter.

My dad didn't show us much when it came to sports and such, so this was good stuff.

So good, I still remember it.

creamy shrimp and grits recipe

Whether I ate the corn meal mush at this meal I can't tell you. And why I remember this I really don't know.

And have I ever had corn meal mush since-not that I recall.

But sometimes when I go to the grocery I still see that mush in blocks in the refrigerator case and think it must have my name on it.

One day I'll buy it and try it and remember that straw. But what does this have to do with the perfect comfort food which some call grits?

Well, both are made from corn, as is polenta.

I like polenta now, but thirty years ago I don't recall that polenta was on the menu many places either.

I did try to make grits early in the marriage, but didn't know then a thing about polenta either.

Anyway the grits were awful. Gluey and sticky, full of clumps and tasted like paste. Not something I'd want to eat again.

My husband just laughed. He never asked for them again. Wise decision on his part.

creamy shrimp and grits

And so it is that a few months ago he brought me home a cookbook from the bargain bin of our local grocery.

I think it cost a full $2.99. I'm sure he didn't realize that he bought me the bible of American regional cooking. 

He bought me Patrick O'Connell's "Refined American Cuisine".

Patrick O'Connell of the Inn at Little Washington fame.

Patrick O'Connell who Patricia Wells identifies as " a rare chef with sense of near-perfect taste, like a musician with perfect pitch."

Yeah, that Patrick O'Connell. It was printed in 2004. He got me this book because he liked the pictures.

And of course, he was hoping to be the beneficiary of some of them.

So fast forward to the 4th recipe in the book.

So far, I haven't been able to make it past this page which means I am missing out on bourbon pecan waffles, wild mushroom napoleans, lemon and black pepper risotto, pecan crusted softshell crab tempura, a crab cake sandwich with fried green tomatoes and frozen eggnog souffle.

My heart flutters. There is so much more to go and I am stuck at Swanky and Cheesy Shrimp and Grits.

shrimp and grits with cheese in a white and green bowl

I've been stuck here at least 4 times because that is how many times I've made this since he has brought home this book.

And after eating these grits, well shoot, when I die just bury me in cheese grits.

And so it is that I give you this oh so rich, to die for recipe, courtesy of Mr. Patrick O'Connell.

Last night I served it to Mr. Rabbit Catcher after he came in from chasing what he feels is the last rabbit to elude him.

"It was clawing its way up the fence to find a way to escape", he tells me proudly.

And then after sitting down and eyeing dinner he says to me, "I love this dish. This is the best polenta I've ever had!"

Ugh. Doesn't a southerner know grits when he sees them?


So let's talk about grits, shall we?

This classic Southern recipe makes creamy grits and totally cheesy grits. Both at the same time!

Grits are made from corn and can be white, yellow or blue!

Any grits recipe can accomodate any color but some say that yellow grits have the most corn flavor.

Quick cooking grits are ground fine and cook in 5 minutes whereas regular grits are ground medium-fine and take 10 minutes.

Stone ground grits are coarsely ground and the least processed and also take the longest to cook.

Instant grits require just boiling water and I would stay away from those when making this classic Southern dish.

A good wire whisk is the best way to make the creamiest grits. Just whisk away while you slowly pour the grits into the hot chicken broth.

Whisking releases the starch which makes the grits creamy.

Shrimp and grits is an easy weeknight dinner. Or for that matter, a simple Sunday brunch or breakfast dish.

Shrimp and grits with tomatoes and cheese in white and green bowlHow to Make This Cheesy, Creamy Shrimp and Grits Recipe:

Begin by roasting the tomatoes and garlic.

This is your sauce which gives so much flavor to the finished product.

I use little cherry tomatoes and roast them with olive oil and balsamic vinegar along with a bay leaf and fresh basil if I have some.

Wrap up a head of garlic that has been drizzled with oil in some aluminum foil and let that cook while the tomatoes are roasting.

TIP: Keep in mind that this sauce and the roasted garlic can be made ahead. Even a few days ahead. Just reheat before mixing in to the shrimp.

How to Make Creamy Grits:

I use quick white corn grits but yellow corn grits will also work.

Slowly drizzle them into your boiling chicken stock, whisking all the while so they don't stick to the bottom of the pan.

Once they are incorporated stir in some cream cheese or mascarpone cheese, the heavy cream and parmesan cheese, along with a pinch of sugar, and some of the roasted garlic cloves.

Don't want parmesan? Feel free to use sharp cheddar cheese or white cheddar cheese tastes great also!

Keep warm on low heat while making the shrimp and don't be afraid to stir in more cream, cheese or stock as needed.

In fact you can stir just about anything in so if you want to give this recipe some Cajun seasoning, mix that in here or with your shrimp mixture.

Shrimp and grits with tomatoes and cheese in white and green bowl

When making this classic shrimp dish, be sure to use the best fresh shrimp you can find.

I prefer jumbo shrimp but use the size you prefer.

Truth is though that most shrimp is already frozen and it only needs to be thawed under cold running water before using.

I like shrimp that are Individually Quick Frozen and I find them in the freezer case at my favorite grocery store.

Heat up the olive oil in a large skillet on medium-high heat and add the shrimp. Cook for about three minutes until they just begin to turn pink.

The cook time will depend on the size of shrimp you use.

Stir in a little bit of fresh minced garlic, along with some white wine. Add the roasted tomato mixture and green onions and cook until most of the liquid has evaporated and the shrimp are done.

Serve this over your cheesy grits and you will quickly see why this is one of the best shrimp dishes you've ever had.

shrimp and grits with tomatoes in green and white bowl on white plate with blue napkin

Want this Southern shrimp dish a bit spicier? Feel free to add a few dashes of hot sauce.

To be honest I'm a bit confused about my love affair with this amazing creamy shrimp and grits recipe.

Is it the superb cheese grits? Or perhaps it's the caramelized tomatoes and garlic?

But then again when both of these are mixed up with the delicious shrimp this dish becomes magical food.

So if Rabbbit Catcher/Manservant wants to think that grits are polenta, well, I don't really care.

Just pass me my fork so I can dive in!

(This is an updated post from 2013.)

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Creamy shrimp and Grits in green and blue bowl with blue napkin

Tomatoes, Shrimp and Grits

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes
  • Yield: 2 -3 Servings 1x
  • Category: Main Course
  • Cuisine: American
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Description

This cheesy, creamy shrimp and grits recipe, made with a caramelized roasted tomato sauce, is the best shrimp and grits recipe I know of!


Ingredients

Units Scale

Cheesy Rich Grits

4 c chicken broth

1 c grits (quick cooking variety)

1 ½ T cream cheese or mascarpone

¼ - ⅓ c heavy cream

3 cloves roasted garlic or garlic powder to taste

Salt and pepper

Pinch of sugar

2 - 3 T freshly grated parmesan

Roasted Tomatoes and Garlic

1 small container of red baby grape tomatoes

2 T olive oil

2 T balsamic vinegar

Bay leaves

Basil leaves

Fresh ground pepper and salt

8 cloves of unpeeled garlic or shallots (About 1 head)

Shrimp

1 T olive oil

18 large shrimp, peeled and deveined (about ¾ lb)

½ t minced garlic

¼ dry white wine or vermouth

Roasted Tomatoes and Shallots or Garlic from above recipe

2 T chopped scallions

1 T butter


Instructions

Roasted Tomatoes and Garlic

Preheat oven to 350. Put tomatoes in foil lined pan and drizzle with olive oil, balsamic vinegar and salt and pepper. Tuck in a few bay leaves and fresh basil leaves if you have them. Roast until caramelized about 30-45 minutes.

Place garlic or shallots in aluminum foil and drizzle with oil. Seal packet and roast in oven with tomatoes.

When tomatoes are roasted and garlic is soft, place tomatoes and 6 peeled garlic cloves into a deep glass bowl or measuring cup. I use an immersion blender to blend them into a coarsely chopped puree. Use reserved garlic cloves to stir into grits.

Cheesy, Creamy Grits

In a 2 qt sauce pan bring stock to boiling. Whisk in grits slowly until soft and creamy. This doesn't take long. Do not let grits stick to bottom of pan. If you need to you can always add more stock if they get too thick.

Stir in cream cheese or mascarpone, heavy cream, roasted garlic or some garlic powder, pinch of sugar, parmesan and salt and pepper to taste. Add more cream as needed to keep from getting to thick. Consistency should be like thick frosting. Keep warm over low heat while making shrimp.

Shrimp:

In large skillet heat the olive oil over medium high heat. Add shrimp and saute for three minutes or until they just turn pink. Do not overcook.

Add garlic and saute for a few seconds more. Add wine or vermouth, roasted tomato mixture and scallions. Cook down until liquid has almost disappeared without overcooking shrimp. Stir in butter.


Notes

Different seasonings can be stirred into the shrimp and the grits. Think Cajun or even hot Nashville chicken spice. Totally up to you.

The tomato mixture can be made up to a few days ahead. Just reheat until warm before using.

Did you make this recipe?

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  1. mjskitchen says

    May 12, 2022 at 3:43 pm

    Love a tasty shrimp and grits and your grits look really, really creamy. Cream cheese, cream and cheese! YUM! Sounds like the perfect grits for those tasty shrimp on top.

    Reply
  2. John / Kitchen Riffs says

    May 05, 2022 at 11:34 am

    Grits are terrific! And SO good with shrimp -- it's a classic pairing for a reason. Great recipe. Love the top picture. Thanks!

    Reply
  3. Abbe Odenwalder says

    May 16, 2013 at 2:38 am

    Amy, if you have never had grits before they are worth a try! I was hooked at the first bite!

    Reply
  4. Amy says

    May 15, 2013 at 7:17 am

    I seldom cook grits but this is looking divine! I must give this a try soon.

    Reply
  5. Abbe Odenwalder says

    May 08, 2013 at 3:04 am

    Tricia, a southern gal? I'd love to know other ways you made grits. To me they were a perfect accompaniment to the shrimp. I'm not sure they would ever take the place of potatoes for me but boy, they are just so rich and silky and cheesy. I wish I had leftovers!

    Reply
  6. Abbe Odenwalder says

    May 08, 2013 at 3:00 am

    Liz, you really should try them. They really define comfort which I thought I already knew. These are just another dimension!

    Reply
  7. Abbe Odenwalder says

    May 08, 2013 at 2:59 am

    John, it's funny now that shrimp and grits seems to be everywhere. I think it really began back when this book was written! I'd love for you to try my recipe. Just let me know what you think because I love this dish! And it's easy!

    Thanks Angie. Next time I'd love to do truffles. Don't I wish?

    Reply
  8. Tricia Buice says

    May 08, 2013 at 12:56 am

    I have made a lot of grits in my day but never shrimp and grits - and yours is beautiful! Did you know that I am a GRITS? ha ha - girl raised in the south 🙂

    Reply
  9. Liz Berg says

    May 08, 2013 at 12:47 am

    What a gorgeous meal, Abbe! I've never made grits, but after eyeing the recipe, I must try them soon 🙂

    Reply
  10. Laura Dembowski says

    May 07, 2013 at 5:27 pm

    I have never had grits, but they sound so comforting. My mom always talks about how my Granny ate mush. I can't imagine eating something called mush - it just doesn't sound very appealing.

    Reply
  11. Angie Schneider says

    May 07, 2013 at 11:47 am

    You have me at grits...o I meant truffles...looks delish!

    Reply
  12. ChgoJohn says

    May 07, 2013 at 8:06 am

    Just last week, I went out to dinner and enjoyed a dish very similar to this one. It was so very good, Abbe, and I'm betting yours will be better. I remember telling my dinner mates that I couldn't wait to find a recipe to make my own shrimp and grits dinner. Won't they be surprised when I serve them the dish prepared following your recipe? This post could not have come at a better time. Thanks!

    Reply
  13. Abbe Odenwalder says

    May 07, 2013 at 3:10 am

    I've been missing out on grits all these years. And corn meal mush vs. polenta. I think I'm just remembering all that maple syrup that went on top!

    Reply
  14. Kitchen Riffs says

    May 07, 2013 at 2:49 am

    I love grits! They're wonderful food. You do have to prepare them properly, as you found out, but it's not hard at all. And I always enjoy pairing shrimp with grits (scallops are pretty good with grits, too). Fun story about the straw! There's really not that much difference between corn meal mush and polenta, IMO (although polenta is often fancied up a whole lot more). Anyway, good post - thanks.

    Reply
  15. Abbe Odenwalder says

    May 07, 2013 at 2:32 am

    Denise, i am now a HUGE fan of grits. All these years and I never knew it!

    Reply
  16. Denise Browning@From Brazil To You says

    May 07, 2013 at 1:52 am

    Abbe: You made me hungry! I so wish it was me eating that yummmmm plate of cheesy grits and shrimp!!!!!!!!!!

    Reply
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