Shrimp and Cheesy Grits

One of our favorite warm and cozy cold weather recipes is a cheesy shrimp and grits dish. Blended with the sharp bite of our Hickory Farms Reserve 3 Year aged cheddar, this is a recipe that is perfect for the entire family and simple to make!

For the Grits

  • 1 cup stone ground grits
  • 1 cup chicken broth
  • 2 cups water
  • 4 tablespoons butter
  • 2 tablespoons sugar
  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 1 cup shredded cheddar cheese

For the Shrimp

  • 1 pound shrimp, peeled and deveined
  • 3 slices bacon, diced
  • 1 cup diced baby bella mushrooms
  • 1/3 cup (about 2) green onion, sliced thin on an angle
  • 2 cloves garlic
  • hot sauce
  • 1/2 of a lemon
  • 1 tablespoon minced parsley
  • 1/2 cup flour
  • salt
  • pepper
  • 1/4 cup chicken broth

Making the Grits

  1. Bring broth, water, and butter to a boil. Add in grits and sugar, stirring constantly to avoid clumps.
  2. Cover, reduce heat to low, and cook for 30-45 minutes until done. Be sure to stir periodically to prevent grits from sticking.
  3. Stir in cream, cream cheese, and Hickory Farms Reserve 3 Year Aged Cheddar.
  4. Keep warm.

Making the Shrimp

  1. In a large saute pan over medium heat, render bacon until crispy. Transfer bacon bits to a paper towel. Remove pan from the heat while you dust the shrimp with flour. (Reserve the oil in the pan)
  2. In a small bowl, add flour. Season with salt and pepper.
  3. Season the shrimp with salt and pepper and dredge each one in the flour.
  4. Return pan (with reserved bacon fat) to medium heat and add shrimp one at a time.
  5. Cook until tails just begin to turn pink.
  6. Turn the shrimp over and cook for 1 minute.
  7. Add the mushrooms, green onion, garlic, parsley, half of the bacon, a few shakes of hot sauce and a squeeze of the lemon. Toss to cook the added ingredients.
  8. Add chicken broth to deglaze the pan.

To Serve

  1. Divide grits among bowls and add shrimp to the center.
  2. Garnish with reserved bacon and extra parsley.