I’ve never been a fan of grits until I visited my future mother-in-law who made me cheese grits and shrimp in Nashville, Tennessee. I fell in love. So I figured if I’m going to marry a southern man, I might as well learn to cook a few southern recipes. Luckily, my southern man likes to cook as well so we often make a dishes together. We can make some pretty tasty dishes pretty efficiently. We found that cooking together has taught us how to communicate even better! Happy life, happy wife!
This dish was adapted from Miss Paula Deen…the queen of butter! While in Nashville, I found a wonderful magazine, “Paula Deen’s Special Collector’s Issue: Southern Classics” which had a shrimp and grits recipe. I didn’t follow the recipe to a tee since it called for bacon and a lot of cream but it turned out so good!
Prep Time: 20 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy
- 2 cups of water
- 1 cup of cream
- 3/4 cup of instant grits
- 2 slices of Muenster cheese
- 1 handful of shredded Mozzarella
- 1 large chunk of Colby cheese
- 1 tbs. butter
- 2 garlic cloves
- 2 green onions (divided in two)
- 16 frozen shrimp (thawed and peeled)
- Salt and Pepper to taste
2. In a large sauce pan, combine your water and cream. Bring it to a boil over medium heat and gradually add your grits. This prevent them from lumping up. Pour in the grits in a slow and steady stream while whisking constantly. Reduce the heat to low when everything is mixed well and let it simmer uncovered. Stir often! It should take 5 minutes with the instant grits. Add your cheese and mix well.
4. Add shrimp and cook for another 3-4 or until the shrimp are pink and firm.
5. Add salt and pepper to finish everything up and get ready to serve and enjoy!
It’s as easy as that!