Go Back
Shrimp and Grits

Shrimp and Pimiento Cheese Grits

Course Main Course
Cuisine Southern
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4


  • 1 cup medium-grind grits not instant
  • 1 cup pimiento cheese spread
  • 4 teaspoons sambal oelek divided
  • 1 tablespoon olive oil
  • 4 ounces thick-cut bacon cut crosswise into ¼-inch strips
  • 1 pound large shrimp about 20, peeled, deveined, divided
  • cup parsley leaves with tender stems chopped
  • 2 teaspoons fresh lime juice
  • Kosher salt freshly ground pepper


  • Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes. Increase heat to medium, stir in cheese and 2 tsp. sambal oelek, and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes. Season with salt and pepper; cover and remove from heat.
  • Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon.
  • Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½" pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.
  • Divide grits mixture among bowls and top with shrimp mixture.


From: Bon Appetit
Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits.