Smoked Cheddar Shrimp and Grits

Smoked cheddar shrimp and grits is a fancy sounding meal that’s easily within weeknight dinner reach ~ the secret’s in the grits ~ they’re oven baked and practically hands off while you flash grill the shrimp. This deliciously quick meal is one of my most requested and I’m always happy to oblige!

There’s something so satisfying about a warm bowl of grits. This meal is creamy, cheesy, buttery, smokey and toasty ~ in other words it’s got all the good flavors and feels.

oven baked shrimp and grits

You can of course do grits in a heavy bottomed saucepan on the stove, but the oven method makes it so much more relaxing because you don’t have to stand at the stove and constantly stir the pot.

• Whisk together the grits, broth, and half and half (or milk)
• Pour into a baking dish
• bake for one hour at 350F
• Whisk 3-4 times during baking.
• Finish with cheese and butter.

packing flavor into shrimp and grits

Grits are wonderful, but they can be bland. Here’s how I amp up the flavor:

• I make my grits with equal parts broth and half and half or whole milk.
  • The broth adds flavor and the dairy enriches the texture and keeps the grits from ‘seizing’ into a solid mass as they cool.
• I choose my cheese carefully, for full flavor.
  • In this recipe I chose smoked cheddar: smoked cheese is among the most flavorful.
  • Another choice would be an aged cheddar as aging concentrates the flavor. As moisture evaporates sharper, deeper, and more concentrated tastes emerge.
• I season well with both salt and fresh cracked black pepper ~ these two flavor powerhouses make a difference!

flash cook shrimp skewers

While the cheddar grits bake you’ll sauté the shrimp. Thread them on skewers like I did, or sauté them individually, either way works. You can cook the shrimp in a grill pan (one of my favorite tools,) or a simple skillet.

A sprinkle of smoked paprika adds color and flavor. It’s a chef’s secret.

Plating cheddar shrimp and grits

I like to use very shallow bowls or even lipped plates to serve shrimp and grits. The shrimp can be left on the skewers or removed, your choice.

The garnish is simple: melted butter, fresh cracked black pepper, parsley and a lemon wedge. (Don’t underestimate that last it of melted butter to finish the dish off.)

questions?

If you have any questions leave them in the comments below, I check them throughout the day and try to answer asap. Let me know how you change this shrimp and grits up, too, you guys are so creative!

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Smoked Cheddar Shrimp and Grits

5 from 3 votes

Shrimp and Grits with amped up flavor and an easy oven baked method for the grits!

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Cook Time:1 hour hour

Total Time:1 hour hour

Servings: 4

Equipment

• 2-quart oven safe casserole dish

Ingredients

 

US CustomaryMetric

• 1 cup grits, I used white corn grits
• 2 cups chicken broth
• 2 cups half and half , you can also use whole milk
• 1/2 tsp salt
• 1/4 lb smoked cheddar cheese, shredded
• 4 Tbsp butter
• 2 ears corn, kernels removed

shrimp

• 2 dozen medium shrimp
• smoked paprika
• 2 Tbsp butter

garnish

• parsley
• fresh cracked black pepper
• 4 Tbsp melted butter, optional

Instructions

• Preheat oven to 350F and butter your baking dish.
• In a medium bowl whisk together the 1 cup grits with the 2 cups chicken broth and the 2 cups half and half . Whisk in the 1/2 tsp salt and turn into your buttered pan. Place the pan on a baking sheet.
• Bake the grits (on the sheet pan) for about an hour until thick and bubbling. Give the mixture a quick whisk about 3-4 times during baking to keep it smooth and creamy.
• Meanwhile put the corn kernels in a microwave safe bowl and microwave on high for 2 minutes. Stir and add a pat of butter. Set aside.
• Thread your 2 dozen medium shrimp onto 4 skewers and pat dry on paper towels. Season both sides with a little smoked paprika.
• Heat a large skillet with a tablespoon or two of butter until hot and sauté the shrimp skewers for a couple of minutes on each side until golden and opaque. Don't over cook them. I did this in 2 batches.
• Remove the grits from the oven and whisk in the 1/4 lb smoked cheddar cheese and 4 Tbsp butter. Taste to adjust the salt.
• Ladle the hot grits into 4 bowls, top with the corn kernels and one shrimp skewer each. Garnish with fresh cracked black pepper and parsley. Add a lemon wedge to each bowl.

NOTES ~ Click here to add your own private notes.

Course: dinner

Cuisine: Southern

Author: Sue Moran

Keyword: dinner, grits, shrimp

Nutrition

Calories: 616 kcal · Carbohydrates: 46 g · Protein: 16 g · Fat: 42 g · Saturated Fat: 25 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 119 mg · Sodium: 1129 mg · Potassium: 384 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 1407 IU · Vitamin C: 4 mg · Calcium: 342 mg · Iron: 1 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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