If you like shrimp and grits, you will love my Easy Cheesy Parmesan Shrimp and Grits, which features wonderful creamy grits with Parmesan cheese topped with sautéed shrimp swimming in butter, garlic, and lemon juice.
With a blog name like Grits and Pinecones, you would have thought this would have been one of my first posts. But as they say, better late than never!
This recipe for Southern-style Easy Cheesy Parmesan Shrimp and Grits is one of my husband’s and my favorite dishes. It’s not only quick and easy, but it is delicious. It can be prepared in less than 20 minutes and makes a great weeknight dinner or a special entrée for guests.
There are lots of shrimp and grits recipes out there, but I hope you try this one. Like any southern girl, I love love, love cheese grits and have them for breakfast all the time. I think any cheese is delicious with grits, but this recipe uses Parmesan cheese, along with lemon juice and garlic and it elevates your grits to a new level of deliciousness. It’s simply divine!
If you like grits as I do, you might also want to try these easy recipes: Southern Crockpot Easy Cheesy Grits, Southern BBQ Shrimp and Cheese Grits, Make Ahead Sausage and Grits Casserole, Southern Spicy Tomato-Cheese Grits, and Southern Cheese Grits Casserole.
Easy Cheesy Parmesan Shrimp and Grits Ingredients:
The ingredients for Easy Cheesy Parmesan Shrimp and Grits include quick grits, shrimp, garlic, Parmesan cheese, butter, parsley, cayenne pepper, kosher salt, ground black pepper, and a lemon.
How to make Easy Cheesy Parmesan Shrimp and Grits:
To cook the grits, bring 5 cups of water to a boil in a medium saucepan over high heat. Add about 1/2 teaspoon of salt, some pepper and then add 1 cup of quick grits.
Once the grits are boiling, reduce the heat to low and continue cooking, frequently whisking until thickened.
If your grits get too thick, add more water and mix well. I prefer my grits on the thin side and usually add a bit more water, but if you like thick grits, by all means, skip the extra water. Once your grits have thickened, (about 5-7 minutes) add two tablespoons of unsalted butter and two tablespoons of heavy cream. (The cream is optional, and you can use Half and Half or milk. It just makes them extra creamy!)
Once the grits are done, add the Parmesan cheese and whisk well. Remove the grits from the heat and cover to keep warm while you sautè the shrimp.
Season the shrimp with a little pinch of salt and pepper. Be careful here, the Parmesan cheese in the grits naturally has quite a bit of salt, so use restraint.
Melt four tablespoons of butter in a large skillet over medium-high heat. Add the minced garlic, shrimp, and cayenne pepper and sautè, frequently stirring until the shrimp are pink. (3-4 minutes). Remove from the heat and add four tablespoons water, lemon juice, and parsley. Stir to coat the shrimp with the sauce.
Divide the grits into four bowls and top with the shrimp mixture. Sprinkle with extra parsley if desired. Enjoy!
Sharon’s Tips:
Don’t use stone ground grits or try to save time by using instant grits. Quick Grits works perfectly in this recipe and cook in minutes.
Did you make this recipe?
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings | 4 servings |
- 1 cup quick grits
- 1/2 tsp salt and 1/4 tsp black pepper
- 2 Tbsp butter
- 2 Tbsp heavy cream optional
- 1 cup grated Parmesan cheese
- 4 Tbsp unsalted butter
- 1 1/4 lb extra large shrimp peeled, deveined with the tails removed
- 2 cloves garlic finely minced
- pinch cayenne pepper
- 1/4 cup fresh lemon juice
- 2 Tbsp fresh parsley chopped
Ingredients Grits
Shrimp and Sauce
|
- Bring 5 cups of water to boil over high heat. Once the water is boiling, whisk in 1 cup of Quick Grits,1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low and continue cooking, whisking frequently to prevent lumps. Cook for about 5-7 minutes. Stir in 2 Tbsp butter and 2 Tbsp cream, if using, and mix well. Add the Parmesan cheese and mix well again. Remove from heat and cover to keep warm.
- Season the shrimp with salt and pepper. Add 4 Tbsp of butter to a large skillet. Add the minced garlic, shrimp and cayenne pepper, and cook, stirring frequently until the shrimp are pink about 3-4 minutes. Add chopped parsley, lemon juice, and 4 Tbsp water and mix well to coat the shrimp.
- Divide the grits into 4 bowls and top with the shrimp mixture. Sprinkle with extra parsley if desired.
- Enjoy!
Sharon's Tips:
Don't use stone ground grits or try to save time by using instant grits. Quick Grits works perfectly in this recipe and only take minutes to cook.
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