Spicy Shrimp and White Cheddar Grits

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4 to 6 servings Easy
4.0 1
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Ingredients (16)

  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 1/4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup uncooked quick-cooking white grits
  • 5 ounces shredded sharp white cheddar cheese
  • 4 slices applewood-smoked bacon
  • 1 cup thinly sliced onion
  • 1 pound peeled, deveined large shrimp
  • 2 cups grape tomatoes, halved
  • Freshly ground black pepper to taste
  • 1 to 2 tablespoons chopped chipotles in adobo sauce
  • 1/4 cup reduced-sodium chicken broth
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup sliced green onions


Grits, the Southern version of polenta, can be dressed up or down in countless ways. But our favorite way to serve them is with a classic accompaniment of New Orleans-style spicy shrimp. If you love heat, feel free to use a larger amount of chipotle chile or serve with more red chile flakes on the side.


  1. 1Bring 1 tablespoon butter, the milk, 3/4 teaspoon of salt, hot sauce, garlic, and 2 1/4 cups water to the boil in a pot with lid over medium-high heat. Gradually whisk in the grits and bring to the boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 to 15 minutes or until thickened. Stir in the cheese and the remaining 1 tablespoon of butter until melted.
  2. 2Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons of the drippings.
  3. 3Add the onion to the pan; cook 2 minutes to soften slightly then add shrimp to pan. Cook until pink in color and firm, about 3 minutes. Stir in the cooked bacon, tomatoes, the remaining 1/4 teaspoon salt, black pepper, chipotle chili with sauce, red pepper flakes, and broth. Cook until mixture comes to a simmer, about 3 minutes more. Serve over grits; sprinkle with green onions.
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