Shrimp & Cheesy Grits

Recipe by Mysterygirl
READY IN: 1hr 30mins




  • In a saucepan, over medium heat, add the milk and butter.
  • Season with salt and white pepper.
  • Bring the liquid to a boil.
  • Slowly stir in the grits.
  • Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
  • Add some water during the cooking process if the liquid evaporates too much.
  • Remove from the heat and stir in the cheese.
  • Re-season with salt and white pepper if needed.
  • Set aside and keep warm.
  • In a sauté pan, over medium heat, heat the oil.
  • Add the sausage and render for 2 minutes.
  • Add the garlic and sauté for 30 seconds.
  • Season the shrimp with salt and black pepper.
  • Add the shrimp and continue to sauté for 2 minutes.
  • Remove the pan from the heat and add the sherry.
  • Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
  • Remove the shrimp from the pan and set aside.
  • Add the stock and bring the liquid to a boil.
  • Reduce the heat to medium low and mound in the butter.
  • Add the shrimp back to the sauce and simmer for 2 minutes.
  • Remove from the heat and stir in 2 teaspoons of the parsley.
  • To serve, spoon the grits in the center of each shallow bowl.
  • Spoon the shrimp mixture over the grits.
  • **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
  • I also use the quick cooking grits and adjust the quantities to those listed on the box.