"I have tried a number of shrimp and grits recipes, but have not found one I really like. So I decided to experiment a bit and created a simple but delicious recipe that will surely please the taste buds. In New Orleans we like our cayenne pepper, so use less if you don't like so much heat." — NOLAMom
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3 1/3 cups
green onions, diced
1 (16 ounce) package
frozen shrimp, peeled and deveined - thawed
cayenne pepper, or to taste
salt and ground black pepper to taste
cubed processed cheese food (such as Velveeta®)
This was delicious. I added more garlic and was scant on the cayenne since I'm not crazy about hot stuff. I used quick grits which require less water.
Overall, an OK dish. I really wish there was just a little more flavor. I kept thinking it needed some more sauce or something to take it up notch.
My shrimp and cheese grits came out as if I'd been making them for years!! So delicious! I'm using this method to cook shrimp for salads now, too!
Wow. What a fabulous take on shrimp and grits. This is like you get in finer restaurants. The second time I prepared, I added 1/2 of a diced yellow pepper to the initial saute and a 1/2 a cup of diced ham when the shrimp went in. Used mild cheddar shredded instead of the processed cheese. The recipe is great as posted but will be fun to play around with. Thanks for posting.
* Percent Daily Values are based on a 2,000 calorie diet.
Momma's Shrimp and Cheese Grits
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 291
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