The only thing more delightful than serving my Shrimp & Cheddar Cheese Grits is serving this simple grits dish in individual cocktail glasses making them Shrimp & Cheddar Cheese Grits “Cocktails”.
Creamy, cheesy and oh so delicious it’s comfort food at its finest and the perfect recipe for most celebrations, but especially, a Mardi Gras brunch.
Of course, the dish is just as delicious served right out of a baking dish but if you have the opportunity to serve them individually portioned, I’m telling you right now, they will be the first to disappear off any food table.
Making this dish even better? It includes a minimal amount of ingredients, most of which you have on hand, making it quick, easy and virtually fuss-free.
- 1 cup stone-ground grits
- 1½ cups heavy cream
- 3 Tbsp. butter
- 2 cups plus 4 tablespoons shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 Tbsp. olive oil
- 1 cup diced tasso ham
- 1 lb. shrimp, peeled and deveined
- 2 Tbsp. white wine
- Chopped green onions for garnish
- Bring 4 cups salted water to a boil in a heavy 4-quart saucepan. Add grits and mix well. Reduce heat to low and simmer, stirring occasionally, until grits thicken, about 5 to 7 minutes.
- Add heavy cream and butter to grits; stir. Bring to a simmer, stirring occasionally. Cover pot, reduce heat to low, and cook, stirring occasionally, for 30 to 45 minutes, until very smooth and creamy. Remove from heat and stir in cheddar cheese, then season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add ham, and sauté until crisp. Add shrimp, and sauté for about 1 minute or until shrimp turn pink. Deglaze pan with white wine. Remove from heat and add to grits mixture. Combine well.
- Serve grits in individual-size containers (martini glasses, miniature bowls, etc.) garnished with a sprinkle of additional shredded cheese and chopped green onions.
And speaking of Mardi Gras brunch, don’t forget to check out these great recipes to go along with your grits:
Mardi Gras Hurricane Punch