Food & Cooking Recipes Breakfast & Brunch Recipes Shrimp and Cheese Grits 3.6 (46) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 8, 2014 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 ⅓ 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 Directions Place shrimp, 2 tablespoons olive oil, paprika, cayenne pepper, 1 teaspoon salt, and pinch of black pepper in a medium bowl; toss to combine. 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. 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. Rate it Print