Garlic Cheese Grits with Shrimp Recipe

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Most Helpful Positive Review

Feb 11, 2008

This was a great, simple recipe. I did use one South Carolina trick that you didn't mention--I cooked the grits in Chicken Broth rather than water, plus I added a little Half & Half to make the grits a little creamier. I used frozen jumbo shrimp-- Outstanding! This is definitely a Dinner Club-worthy recipe.

—BECKYDOD

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Most Helpful Critical Review

Mar 09, 2011

the grits were amazing but the shrimp were a little bland, I'm thinking that maybe some old bay seasoning would've helped the shrimp taste a little bit better.

—ANDREAK428

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93 Ratings

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Feb 10, 2009

I am giving this 5 stars because the shrimp mixture with the sauce is incredible and SO easy to make, however I used the Velveeta grits recipe the first time I made this and it was awful. As a Southern girl who knows a thing or two about grits, I recommend you use real cheese, a dash of garlic, and some cayenne for your grits...cook them really low and keep adding water and/or milk until you get a nice, smooth consistency. I don't really modify the shrimp portion of the recipe, except for adding a little extra garlic and some turkey sausage (since shrimp is so expensive). I make this weekly and my family loves it!

—suzyk

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Jan 03, 2004

This turned out great! I had a similar recipe in Charleston on a business trip and had a craving for this very dish. I did vary from the recipe by adding processed cheese (velvetta) instead of garlic cheese. The shrimp mixture was plenty garlicy by itself. A definite keeper!

—SSPOCK

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Feb 12, 2009

This recipe is amazing! The only things I changed was to cook the grits in chicken broth and, because I didn't have the garlic cheese, I added about a cup of cheddar cheese and 2 tbsp of cream cheese into the grits. Talk about WONDERFUL! My husband got a small bowl at first thinking it wouldn't be good but was shocked how great it was. Of course he went back for seconds! I highly recommend this recipe!

—AmandaChristine

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Feb 20, 2008

If you don't make this, your crazy!! I have to say that as many times as we've made it and for as many different pallets who've tried it, it has ALWAYS been a hit! I never found the garlic cheese, so I just added extra cloves to the sautéed tomatoes. Also, I always add extra tomatoes, cayenne pepper and cheese because it is sooo good!

—MommaFraz

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Mar 29, 2010

This is the first time I've ever eaten Shrimp and Grits let alone cooking it. But I hear people raving about it all the time so I had to try it. My family loved it and I will definitely be making this again. I took some to work the next day and had to fight off all the co-workers trying to get my lunch. Of course I had to bring the recipe for everyone the next day.

—GlassArtist

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Aug 26, 2009

I've been looking for a great shrimp/grits recipe full of flavor and have found it. Easy!! The only thing different I did was cook the grits in chicken broth as done in Savannah... Excellent.

—WENDILASSITER

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Nutrition

Calories
634 kcal
32%

Carbohydrates
34.4 g
11%

Cholesterol
341 mg
114%

Fat
32.5 g
50%

Fiber
1.7 g
7%

Protein
50.4 g
101%

Sodium
1054 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Garlic Cheese Grits with Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 634
Calories from Fat: 292

% Daily Value *
Total Fat 32.5g 50 %
Saturated Fat 12.6g 63 %
Cholesterol 341mg 114 %
Sodium 1054mg 42 %
Potassium 625mg 18 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 1.7g 7 %
Protein 50.4g 101 %
** Sugars 3.3g
Vitamin A 25 %
Vitamin C 34 %
Calcium 45 %
Iron 65 %
** Thiamin 23 %
Niacin 137 %
Vitamin B6 20 %
Magnesium 35 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.