Shrimp & Cheesy Grits

by May 2, 2014


Good ol’ grits, known in other parts of the world as polenta, may seem like slow food, but they’re fast!  And I’m not talking about that polenta-like substance sold in the tubes.  Look for coarse grained cornmeal grits (also known as polenta), organic if you can find it.  Bob’s Red Mill sells it in 2 lb. bags and you can also find it in a heathy food store’s bulk area.  For cooking, I like a ratio of 1 cup polenta to 4 cups boiling, salted water.  When it’s done cooking and off the heat, add your butter, olive oil, and/or cheese to make it extra tasty.  So many things taste great on top of it,  spicy shrimp being an excellent choice!


I absolutely love the Peri Peri sauce from Wildly Delicious!  You can buy it at Olivelle here in Bozeman, Williams-Sonoma San Francisco, or find a store near you on their website.  If you can’t find it, just pass the Tabasco.



Shrimp & Cheesy Grits

Yield: 4 servings


  • 4 cups water
  • 1 cup corn grits (or “polenta”)
  • 1 ½ tsp sea salt
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 4 oz. sharp cheddar cheese, grated
  • Shrimp:
  • 1 pound shrimp, cleaned and deveined
  • 4 green onions, sliced thinly
  • ¼ cup bourbon whiskey
  • 2 Tbsp Peri Peri Chili & Garlic Sauce (optional, but seek out this product from Wildly Delicious!)
  • juice from ½ lemon
  • 2 Tbsp fresh parsley leaves, minced
  • additional sea salt & freshly ground black pepper


  1. Bring water to boil in large saucepan. Add salt and sprinkle in the grits, stirring with a wooden spoon. Bring back to boil, lower heat to simmer, cover, and cook for about 15 minutes, until soft textured - lift the lid every few minutes to give it a stir. Remove from heat, stir in olive oil, butter, and cheese, cover and let sit while you cook the shrimp.
  2. Shrimp:
  3. Heat a large frying pan over medium heat for a couple minutes then add the shrimp and toss a couple times. Add the green onions and cook until the shrimp just begin to turn pink. Remove pan from heat, let it cool a minute, then add the whiskey -- be careful as it is highly flammable! Now, either ignite the alcohol with a match, or boil a couple minutes to burn off the alcohol. Add the Peri Peri Chili & Garlic Sauce and cook until shrimp are done, a minute or two. (They will turn opaque. Best not to overcook!)
  4. On your platter, layer the grits, cooked shrimp and sauce, then drizzle with lemon juice, sprinkle parsley, sea salt and freshly ground black pepper.

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