Southern classic with a Texas kick

Still searching for what to cook ?

Name: Texas-Style Shrimp and Cheese Grits
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Seafood
Ingredients: 2 cups water; 2 cups milk; 2 tablespoons butter; 1/2 tsp salt; 1/4 tsp garlic powder; 1/4 tsp ground cayenne pepper; 1 cup grits (5-minute variety not instant grits); 1 1/2 cups shredded cheddar cheese; 1 lb frozen peeled and deveined shrimp thawed and patted lightly with towel to remove excess moisture; 1/4 tsp chili powder; 1/8 tsp coarse salt; 1/8 tsp freshly ground black pepper; 2 cloves garlic, minced; 3 slices bacon cooked crisp and crumbled (reserve drippings); 1 tablespoon butter; 1 tablespoon bacon drippings; 1 jalapeno pepper, seeds and ribs removed sliced into rings; 3 green onions sliced; 1 lime, juiced; 1 roma tomato, diced; 3 tablespoons chopped cilantro; 1 Lime, cut into wedges

Find the most delicious recipes here

INGREDIENTS

2 cups water
2 cups milk
2 tablespoons butter
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground cayenne pepper
1 cup grits (5-minute variety ; not instant grits)
1 1/2 cups shredded cheddar cheese
1 lb frozen peeled and deveined shrimp ; thawed and patted lightly with towel to remove excess moisture
1/4 tsp chili powder
1/8 tsp coarse salt
1/8 tsp freshly ground black pepper
2 cloves garlic, minced
3 slices bacon ; cooked crisp and crumbled (reserve drippings)
1 tablespoon butter
1 tablespoon bacon drippings
1 jalapeno pepper, seeds and ribs removed ; sliced into rings
3 green onions ; sliced
1 lime, juiced
1 roma tomato, diced
3 tablespoons chopped cilantro
1 Lime, cut into wedges

INSTRUCTIONS

To prepare cheese grits: Add first 6 ingredients (water through cayenne pepper) in 3 quart saucepan and place on medium-high heat until mixture begins to steam. Add grits, stirring with whisk, and turn heat to medium-low. Cook grits at a very low simmer - do not boil - stirring frequently to prevent sticking, for about 5 to 7 minutes or until grits have reached desired consistency. Remove from heat and stir in shredded cheddar. Pour into buttered casserole dish and set aside.

Sprinkle shrimp with chili powder, salt, ground pepper and minced garlic and toss to coat. Heat non-stick skillet over high heat, add butter and bacon drippings. Add shrimp to hot skillet, cooking for 2 minutes, then stir to turn shrimp and continue cooking until shrimp are done - opaque, no longer pink and with some very light browning, stirring as necessary. Add jalapeño rings, sliced green onions and lime juice, stirring just to blend. Remove from heat. Serve shrimp over hot Cheddar Cheese Grits and garnish with bacon, diced tomato, chopped cilantro and a lime wedge.

NOTES

I cut the ends off the jalapeno, then cut jalapeno in half to form two tubes, and remove seeds and ribs from each tube before slicing into rings. Alternately, leave jalapeno seeds and ribs for a dish with more of a peppery zing. This recipe is my attempt to create a version of a favorite local restaurant's shrimp and grits. Theirs is, of course, better.

Alert editor

Texas-Style Shrimp and Cheese Grits

2 cups water
2 cups milk
2 tablespoons butter
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground cayenne pepper
1 cup grits (5-minute variety not instant grits)
1 1/2 cups shredded cheddar cheese
1 lb frozen peeled and deveined shrimp thawed and patted lightly with towel to remove excess moisture
1/4 tsp chili powder
1/8 tsp coarse salt
1/8 tsp freshly ground black pepper
2 cloves garlic, minced
3 slices bacon cooked crisp and crumbled (reserve drippings)
1 tablespoon butter
1 tablespoon bacon drippings
1 jalapeno pepper, seeds and ribs removed sliced into rings
3 green onions sliced
1 lime, juiced
1 roma tomato, diced
3 tablespoons chopped cilantro
1 Lime, cut into wedges

To prepare cheese grits:  Add first 6 ingredients (water through cayenne pepper) in 3 quart saucepan and place on medium-high heat until mixture begins to steam. Add grits, stirring with whisk, and turn heat to medium-low. Cook grits at a very low simmer - do not boil - stirring frequently to prevent sticking, for about 5 to 7 minutes or until grits have reached desired consistency. Remove from heat and stir in shredded cheddar. Pour into buttered casserole dish and set aside.

Sprinkle shrimp with chili powder, salt, ground pepper and minced garlic and toss to coat.  Heat non-stick skillet over high heat, add butter and bacon drippings.  Add shrimp to hot skillet, cooking for 2 minutes, then stir to turn shrimp and continue cooking until shrimp are done - opaque, no longer pink and with some very light browning, stirring as necessary.  Add jalapeño rings, sliced green onions and lime juice, stirring just to blend.  Remove from heat.  Serve shrimp over hot Cheddar Cheese Grits and garnish with bacon, diced tomato, chopped cilantro and a lime wedge.

Add Photo

Texas Style Shrimp and Cheddar Cheese Grits
abihollands

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 serving (451g)
Recipe Makes: 4 Servings

Calories: 481
Calories from Fat: 375 (78%)

Amt Per Serving		% DV

	Total Fat 41.6g	55 %
	Saturated Fat 22.5g	113 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 2.5g
Cholesterol 104.1mg		32 %
Sodium 676mg		23 %
Potassium 314.7mg		8 %
Total Carbohydrate 8.1g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 7.7g
Protein 19.1g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 481

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe