Holiday Shrimp and Cheese Grits

By: Glenda McGinty Weigel
6 Servings
  • 1/4 cup butter
  • 1 cup coursely ground grits
  • 2 cups half-and-half
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 2 pounds peeled and deveined shrimp
  • 1 pinch cayenne pepper
  • 1 lemon (juice only)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4th cup all-purpose flour
  • 3 cups water
  • 1 teaspoon Worcestershire Sauce
  • 1 cup shredded sharp cheddar cheese
  • 1 pound andouille or other sausage
  • 6 slices bacon
  1. Cook grits in 3 cups of water. Stir in half and half.
  2. Sprinkle shrimp with salt, cayenne, and lemon juice and set aside.
  3. Fry sausage until brown. Set aside.
  4. Cook bacon until brown and set aside.
  5. Cook all sliced peppers, onions, and garlic in bacon drippings and set aside.
  6. Stir-fry shrimp, veggies, and sausage in large fry pan.
  7. Melt butter in another large frying pan. Add flour and stir over medium heat until this paste is the color of peanut butter.
  8. Add this paste into the shrimp/sausage/veggie pan and add Worcestershire sauce, crumbled bacon, and chicken broth.
  9. Stir slowly and cook on medium heat about 8 minutes until shrimp are opaque.
  10. Stir cheese into grits and pour grits into a large platter or bowl.
  11. Pour Shrimp mixture on top of grits. Chopped parsley, chives, or sliced green onions on top would be optional.


Never Miss A Story

Get our Weekly recap with the latest news, articles and resources.
Cookie policy
We use our own and third party cookies to allow us to understand how the site is used and to support our marketing campaigns.

Sign up for our e-newsletter

for the latest articles, news, events, announcements and alerts from Alabama Living