Grits are kind of my weakness, but when you top them with buttery, spicy sautéed shrimp, they become more of an obsession. These, my friends, are just about the quickest shrimp and grits known to mankind. Prepping the ingredients takes a little time, but once you get cooking, the whole thing comes together in less than 20 minutes. The three-cheese grits are creamy and rich, the shrimp are perfectly cooked, and the sauce is just plain divine. My prediction: You'll kinda love it.
Here are more shrimp recipes, plus lots of great 30-minute meal ideas for next time you need a quick dinner!
What are quick-cook grits?
Quick-cook grits are grits that cook... well, quickly! They're simply grits that have been ground more finely, so they cook faster than stone-ground grits. That’s what makes them such a handy shortcut in this recipe.
Can you use frozen shrimp for shrimp and grits?
Absolutely. Frozen shrimp works great, and buying it peeled and deveined makes things even easier. To thaw it, place the shrimp on a paper towel–lined plate or in a bowl, cover, and refrigerate overnight. For a quicker option, place the shrimp in a large zip-top bag and submerge it in cold water for about 30 minutes, or until fully thawed. If the shrimp isn’t thawed after 30 minutes, refresh the water and continue thawing until it is.
Are grits better with milk or water?
For this recipe, I use chicken stock! Milk is a great choice if you're looking for ultra-rich, creamy grits, but in this case, since I'm adding tons of cheese later on, that's taken care of. Compared to water, the chicken stock adds a great level of flavor to the grits.
Can you leave out the bacon?
Yes, I love the smoky, savory flavor you get from the bacon, but you can definitely leave it out. You may need to add a little oil in step 4 if the pan seems dry when you're sautéing the veggies.
Can you use cream cheese instead of mascarpone cheese?
Absolutely! Cream cheese works like a charm in these grits. You'll need about four ounces. And if you want to switch up the other cheeses too, you can really just open your cheese drawer and use whatever different types of cheese you have. Use all pepper jack cheese or all cheddar cheese, or switch things up with colby jack, monterey jack, or gouda.
Can you make shrimp and grits ahead of time?
This is one of those dishes that’s best cooked fresh. If you want to get ahead, though, you can grate the cheese, chop the bell pepper and jalapeño, and slice the green onion up to a day ahead and store each in separate airtight containers in the fridge.
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