Shrimp and Cheese Grits


Shrimp and grits is a classic comfort dish -- this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.


  • 1 pound medium shrimp, peeled and deveined

  • 4 tablespoons olive oil

  • 1 teaspoon paprika

  • Pinch cayenne, pepper

  • Coarse salt and freshly ground pepper

  • ½ cup finely chopped celery

  • ½ cup finely chopped shallots

  • 2 tablespoons red or green chiles, minced

  • ¼ cup dry white wine

  • cup homemade or store-bought low-sodium chicken stock

  • 3 tablespoons unsalted butter, cut into 1-inch pieces

  • Juice of 1 lemon

  • Coarse salt and freshly ground pepper

  • Cheese Grits

  • ½ cup cilantro leaves, coarsely chopped

  • ¼ cup thinly sliced scallions, green parts only, sliced on the bias

  • 4 slices Maple-Glazed Bacon


  1. Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine.

  2. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place shrimp, celery, shallots, and chiles in an even layer in skillet and let cook for 1 minute, without stirring. Turn shrimp and add wine; let reduce to 2 tablespoons, about 30 seconds. Add chicken broth and simmer until it begins to thicken, about 1 minute more. Stir in butter until completely melted; add lemon juice.

  3. Divide grits evenly between 4 serving bowls; top with shrimp and sauce. Garnish with cilantro and scallions; top with a slice of maple bacon and serve.

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