Spicy Shrimp on Tomato-Cheese Grits
6 to 8
This scrumptious, easy shrimp and grits recipe was inspired by Cabot’s participation in the Weekend with Paula Deen event that took place in Nashville, Tennessee back in August 2006. You’ll never go back to eating plain grits after experiencing these grits cooked with chicken stock, seasoned tomatoes and Cabot Sharp Cheddar! Topped with bacon and spicy shrimp, this dish is a taste of heaven. After making these Paula Deen-style shrimp and grits, share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter.
For 6 o 8 servings, place shrimp in a plastic zipper closure bag, squeeze lemon juice over shrimp, add hot sauce to taste and set aside.
Bring 3½ cups of chicken stock, reserved tomato liquid and Cabot Unsalted Butter to a rolling boil in a 3-quart saucepan over medium-high heat. Reduce heat to lowest setting and gradually add grits, stirring constantly. (Note: Stirring while adding grits slowly is the key to making creamy grits!)
Simmer, stirring occasionally, until done, approximately 25 to 30 minutes. Stir in drained tomatoes and shredded Cabot Sharp Cheddar cheese, until cheese is melted.
Cook bacon just enough to render fat in a skillet over medium heat. While stirring, sprinkle flour over the bacon and drippings and continue stirring to cook until flour is golden, about 3 to 4 minutes. Then stir in dry white wine or chicken stock and simmer until it begins to thicken.
Add reserved shrimp and cook just until done, stirring occasionally, for about 4 to 5 minutes. Stir in steak sauce to taste. Serve shrimp over grits and enjoy immediately.
Looking for another easy shrimp and grits recipe? Our Shrimp and Cheese Grits recipe is a non-spicy, yet super flavorful, version that you’re sure to love! Cabot is a co-operative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this spicy shrimp and grits recipe, so please rate and review it when you have the chance!
1 ½ pounds shrimp, peeled and deveined
- 1 lemon, juice only
- Hot sauce to taste
- 1 cup stone-ground grits
3 ½ cups chicken stock
½ cup (1 stick) Cabot Unsalted Butter
- 1 10-ounce can seasoned tomatoes (such as Rotel), drained with liquid reserved
8 ounces Cabot Sharp Cheddar, shredded (about 8 ounces)
- 6 slices bacon, diced
2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 cup dry white wine OR chicken stock
1 to 2 tablespoons steak sauce, such as A1
- PLACE shrimp in a zipper closure plastic bag. Squeeze lemon juice over and add hot sauce to taste. Set aside.
- BRING 3½ cups chicken stock, reserved tomato liquid and butter to a rolling boil in a 3-quart saucepan over medium-high heat. Reduce heat to lowest and, stirring constantly, gradually add grits. (Stirring while adding grits slowly is the key to making creamy grits.) Simmer, stirring occasionally, until done, 25 to 30 minutes.Add in drained tomatoes and shredded cheese, stirring until cheese is melted.
- COOK bacon just enough to render fat in a skillet over medium heat. While stirring, sprinkle flour over bacon and drippings. Continue stirring and cook until flour is golden, 3 to 4 minutes. Stir in wine or stock and simmer until it begins to thicken.
- ADD reserved shrimp and cooking, stirring occasionally, just until done appoximatley 4 to 5 minutes. Stir in steak sauce to taste.
- SERVE shrimp immediately over grits.
- Serving Size
- 1/6 recipe
- per serving
- 25 grams
- Saturated Fat
- 14 grams
- 246 milligrams
- 1496 milligrams
- 32 grams
- 2 grams
- 38 grams
- 400 milligrams