Jalapeno Cheddar Shrimp and Grits
Classic Shrimp and Grits: Southern comfort food with cheesy jalapeno cheddar grits and seasoned Louisiana shrimp.
Shrimp and Grits is one of my all-time favorite Southern comfort dishes, and this Jalapeno Cheddar version takes it to the next level. The base of the dish is creamy, cheesy grits, cooked to perfection in a rich broth, and topped with juicy, flavorful shrimp sautéed in spices that pack a punch. And let’s not forget the crispy bacon, sweet bell peppers, and fresh scallions that add layers of texture and flavor. Every bite is a little bit spicy, a little bit cheesy, and a whole lot of delicious!
Making Jalapeno Cheddar Grits
To get these grits just right, start by cooking them in a blend of chicken broth, butter, and heavy cream. This combination gives the grits a silky, rich flavor that’s hard to beat. Bring it all to a boil, then reduce the heat and stir in your grits. Cover the pot, and let them simmer while you prep your shrimp.
Once the grits are done, stir in two handfuls of sharp cheddar and half of your chopped jalapeno. If you like a little extra crunch, leave the jalapeno raw, or sauté it for a softer bite. Either way, the cheese and jalapenos add a kick that pairs perfectly with the shrimp.
Southern Style Sautéed Shrimp
For the shrimp, I like to use bacon grease for an extra layer of flavor. If you’ve already cooked your bacon, leave a little grease in the pan, then add butter, chicken broth, and your favorite spices. My go-to mix includes hot sauce, paprika, Worcestershire sauce, and a splash of lemon juice. Adjust the seasoning to your taste—if you want more heat, add some cayenne or a spicier hot sauce.
Sauté the shrimp until they’re just cooked through and most of the liquid has evaporated, leaving behind a beautifully seasoned sauce that clings to the shrimp.
Georgie’s Tips for Cooking Shrimp
Plating Shrimp and Grits
To serve, start with a generous scoop of your creamy jalapeno cheddar grits, dust with paprika, and top with those perfectly sautéed shrimp. Add your toppings—crisp bacon, chopped jalapenos, sweet bell peppers, and fresh scallions. Finish it all with a sprinkle of parsley, and you’ve got a plate that’s not only delicious but also beautiful!
This dish has become a favorite in my house. My husband even said it’s the best meal I’ve ever made! (And props to him for the photos, too.) Once you try this Jalapeno Cheddar Shrimp and Grits, I’m sure it’ll be a hit in your kitchen, too!
Frequently Asked Questions
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Jalapeno Cheddar Shrimp and Grits
Ingredients
- 3 cup Chicken Stock
- 3 tbsp Heavy Whipping Cream
- 3 tbsp Unsalted Butter
- ¼ teaspoon Salt
- 1 cup Quick Grits
- 4 Bacon Slices
- 1 tbsp Butter
- 3 Cloves of Minced Garlic
- ½ cup Chicken Broth
- 1 lb Large Shrimp (shelled and deveined)
- 1 teaspoon Smoked Paprika
- 1 tbsp Worcestershire sauce
- 1-2 teaspoon Hot Sauce (about 2-3 shakes)
- 4 teaspoon Lemon Juice
- 2 cup Shredded Sharp Cheddar Cheese
- ½ teaspoon Black Pepper
- 1 Chopped Jalapeño
- 3 tbsp Chopped Parsley
- 4 Chopped Scallions
Instructions
- Add 3 cup Chicken Stock, 3 tbsp Heavy Whipping Cream, 3 tbsp Unsalted Butter and a ¼ teaspoon Salt to a medium sauce pan. Heat to boiling. Turn heat to low and add 1 cup Quick Grits and cover. Let grits sit for 5-10 minutes or until all of the liquid is absorbed.
- Using kitchen shears, cut 4 Bacon Slices into 1 inch strips. Add to large skillet over medium high heat. Cook, stirring occasionally until browned. Remove to paper towel lined plate. Remove all but 3 tablespoons of bacon grease from the skillet.
- Pat the shrimp dry with paper towels. In the same skillet, melt 1 tbsp Butter over medium heat. Add 3 Cloves of Minced Garlic and cook until fragrant, about 30 seconds (be careful not to brown it).Add ½ cup Chicken Broth, 1 lb Large Shrimp, 2 chopped scallions (reserve the rest for garnish), half of the chopped jalapeño, 1 teaspoon Smoked Paprika, 1 tbsp Worcestershire sauce, 1-2 teaspoon Hot Sauce, and 4 teaspoon Lemon Juice. Cook until the shrimp turn pink and opaque, about 2-3 minutes. Stir in ½ teaspoon Black Pepper and cook until most of the liquid is evaporated.
- Stir 2 cup Shredded Sharp Cheddar Cheese and half of the jalapeño into the grits until melted. Break up any chunks of grits. Taste and adjust seasoning, adding more salt if needed.
- Serve the shrimp mixture over the cheesy jalapeño grits. Top with the crispy bacon, remaining chopped scallions, parsley, and the rest of the chopped jalapeño.
This was good and easy