Herbed Cheese Grits & Shrimp

This dish happens to be one of my favorite’s to make and eat! I grew up eating Shrimp and Grits regularly. Whenever I make this I am immediately taken back to my childhood and start reminiscing about times when my mom would make this dish with her own signature gravy sauce. It was so delicious! 

It’s been such a pleasure for me to be able to make this dish for my family. Add my own spin to it and see them love it just as much as I did. I’ve also been able to pass this recipe down to my Chopper Junior Champ, Chef Taliah and have her put her own spin on it too!

When creating this dish, I was able to balance these creamy, savory, buttery, cheesy grits by adding just the right amounts of cheese, herbs, and butter. The succulent, garlic shrimp have just the right amount of spice to add a little heat but not too much! Try this recipe, I promise you’ll enjoy it!

Jamiah XOXO

Check out the full Recipe below!

Herbed Cheese Grits & Shrimp



  • 1 cup of old-fashioned grits
  • 4 cups of water
  • ½ a cup of half & half
  • ½ stick of real salted butter
  • 1 ½ tsp of salt
  • ½ tsp of red pepper flakes (optional)
  • 2 tsp of chopped sage (dried or fresh)
  • 2 tsp of thyme (fresh or dried)
  • 2 tsp of chopped basil (fresh or dried)
  • ½ tsp of pepper sauce (optional)
  • 1 cup of shredded sharp cheddar cheese
  • 1 cup of shredded asiago cheese


On medium-high heat, bring 4 cups of water to a boil in a large pot. Add the salt, red pepper flakes, and pepper sauce. Whisk in the grits. Add the butter, sage, thyme & basil. Reduce heat to medium-low and let simmer uncovered for about 30 mins stirring every 5 minutes or so. When grits have thickened up, add the half and half. Let simmer for another 5 to 10 minutes. Stir in the sharp and asiago cheese. Turn on low and cover. Serve with the shrimp & sauce.



1 Pound Shrimp

2 tsp cajun seasoning

1/2 cup of red cooking wine

3 cloves chopped garlic

½ stick of butter

1 tsp Worcestershire sauce

¼ cup green onions

Fresh chopped basil


Season the shrimp with the Cajun seasoning. In a large skillet, over medium-high heat, melt 1 TB of the butter. Add shrimp. Cook on each side for 2 minutes. Remove shrimp from pan. Add the chopped garlic and saute for about another minute. Add the half cup of cooking wine, Worcestershire sauce, half the green onions. Let reduce by half then stir in the shrimp, remaining butter and chopped basil. Serve over the grits. Garnish with the remaining green onions.  


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