Shrimp and Cheese Grits Breakfast Recipe from Southern U.S. Cuisine

Shrimp and Cheese Grits is a warm Southern U.S. cuisine dish that brings together tender shrimp, creamy grits, sharp cheddar cheese, and crisp bacon.

This breakfast recipe is also a rich seafood recipe that works well for brunch. It usually serves six people and takes about 20 minutes, or 40 minutes if you must peel the shrimp.

These quantities make six servings of Shrimp and Cheese Grits as given in the cookbook content. Follow the pack directions for grits to get six cooked portions, since brands differ in grain size and cooking method. The hot sauce is optional and can be raised or reduced to suit your heat level.

• 3-4 strips thick smoked bacon, diced (about 75-100 g)
• 1 pound large shrimp, peeled and cleaned (about 450 g)
• Dry grits for 6 servings, as per pack (about 1½-2 cups)
• 1 cup sharp cheddar cheese, shredded (about 100 g)
• ¼ cup butter (about 55 g)
• ½ large sweet onion, cut into thin strips (about 75 g)
• ½ yellow bell pepper, cut into strips (about 60 g)
• ½ red bell pepper, cut into strips (about 60 g)
• 2-3 cloves garlic, minced (about 2-3 teaspoons)
• ¼-½ teaspoon hot sauce, or to taste (optional)
• Juice of one lime (about 2 tablespoons)
• Water or milk to cook the grits, as per pack directions

Equipment

Simple kitchen tools are enough for this Shrimp and Cheese Grits recipe. Use heavy pans if you have them, since they brown the bacon well and keep the grits from sticking. A wide serving dish helps you arrange the shrimp neatly over the creamy cheese grits.

• Large frying pan or skillet
• Medium saucepan for cooking grits
• Sharp knife
• Cutting board
• Wooden spoon or heat-safe spatula
• Mixing spoon for grits
• Large serving dish or deep platter
• Tongs or slotted spoon
• Measuring cups and spoons

Step-by-step method

This Shrimp and Cheese Grits method follows the cookbook content closely, keeping each stage simple and clear. Start by cooking the bacon and vegetables, then prepare the grits, and finish with the shrimp. This order helps you use the bacon fat for flavour and keeps the shrimp tender and juicy.

1. Place the frying pan on medium heat and add the diced bacon in a single layer. Fry the bacon slowly until it turns crisp and golden. Stir now and then so it cooks evenly. When done, lift the bacon pieces out with tongs or a slotted spoon and set them aside on a plate.
2. Keep the bacon grease in the pan, still on medium heat. Add the sliced onion, yellow bell pepper, red bell pepper, and minced garlic. Saute until the onions soften and the peppers start to turn tender. Pour in the lime juice and add the hot sauce, stir well, then remove this mix from the pan and set aside.
3. In a saucepan, cook the grits using the liquid amount and timing on the pack for six servings. You may use water or condensed milk instead of water if you prefer extra creamy grits. Stir often so the grits do not stick to the base and form lumps while they cook.
4. When the grits are cooked and thick, turn off the heat. Add the shredded sharp cheddar cheese and the butter to the hot grits. Let them sit for a minute so the cheese and butter start to melt. Stir well until the mixture is smooth and creamy, then set the saucepan aside with the lid on.
5. Return the frying pan to medium heat if it has cooled. If there is very little fat left, add a small spoon of butter. Place the cleaned shrimp in a single layer. Saute the shrimp for about 2-3 minutes, turning once, until they turn pink and opaque. Do not overcook or they may turn rubbery.
6. Spoon the hot cheese grits into a large serving dish or deep platter and spread them out evenly. Arrange the cooked shrimp in a neat line down the centre of the grits. Spoon the sauteed onion and pepper mixture over or around the shrimp, and sprinkle the crisp bacon pieces on top for extra crunch.

Notes, tips, and simple variations

The cookbook content suggests a few easy ways to adjust Shrimp and Cheese Grits. If you serve the dish on single plates, place extra lime wedges on the side. Guests can squeeze more lime juice if they like a sharper, fresher taste with the rich bacon, cheese, and butter.

For creamier grits, use condensed milk instead of water when you cook them, as suggested. This change gives a thicker, richer base that pairs well with the salty bacon and the tangy lime. Stir well as the grits cook with milk, because they may catch on the base more easily than when cooked with plain water.

You can also add garden peas to the grits during cooking to change the taste and texture. Serve the Shrimp and Cheese Grits with steamed bell peppers, zucchini, yellow squash, and mushrooms on the side. These vegetable sides give colour, freshness, and a mild sweetness that works well with the seafood and cheese.

If you start with unpeeled shrimp, allow about 20 extra minutes before you cook. This time is needed for peeling and cleaning. You may keep the tails on for looks or remove them for easier eating. Dry the shrimp with a clean cloth before cooking so they sear better in the hot pan.

Nutritional values (general guidance)

The exact nutritional values for Shrimp and Cheese Grits vary with the brand of grits, cheese, bacon, and the amount of hot sauce or milk used. The table below gives a simple guide per serving for a typical version made with water or milk, based on common ingredients.

These values are estimates and should be used as a rough guide only. For more exact numbers, check the packs of your grits, bacon, cheese, and butter, and adjust the serving size, added salt, and amount of hot sauce according to your needs and local nutrition labels.