Published Jun 8th
Garlic Cheese Grits with Shrimp
Prep 20m Cook 20m Additional - Ready In 40m
Servings 4 servings Calories 634.1

This is my version of a South Carolina coastal specialty. It will make a grits lover out of anyone!

Recipe Ingredients

  • ¾ cup uncooked grits
  • 6 ounces garlic flavored processed cheese, cubed
  • 1 pinch cayenne pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 2 pounds fresh shrimp, peeled and deveined
  • ½ lemon, juiced
  • salt to taste

Cooking Directions

  1. 1 Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
  2. 2 Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
  3. 3 Spread warm grits on a serving platter and pour shrimp mixture on top.

Nutrition Facts

  • Calories 634.1
  • Carbohydrate 34.4 g
  • Cholesterol 341.4 mg
  • Fat 32.5 g
  • Fiber 1.7 g
  • Protein 50.4 g
  • Saturated Fat 12.6 g
  • Sodium 1054.4 mg
  • Sugar 3.3 g


  1. I've had shrimp and grits appetizers in upscaled seafood restaurants down here, but never made it myself. I just made my grits according to my box directions. I did use my homemade chicken broth in lieu of water, and added some half and half to get them extra creamy. I couldn't find a garlic cheese, - Read more ...
  2. 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.
  3. 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 - Read more ...
  4. 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.
  5. 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 - Read more ...
  6. 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, - Read more ...
  7. 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 - Read more ...
  8. 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.
  9. 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!