Pimento Cheese Shrimp & Grits

Posted by Callies Biscuits on

Callie's Hot Little Biscuit Pimento Cheese Shrimp and Grits
Shrimp and grits has become a synonymous with Lowcountry cuisine, and when I meet people from elsewhere, they always want to know my take on it. I put this recipe together one Father's Day for my dad, a Lowcountry boy who loves his shrimp! 

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Pimento Cheese Shrimp & Grits


    - 4 servings grits - 4 tablespoons butter at room temperature - 1/2 cup homemade or high quality pimento cheese (hint, hint) - 1/2 pound sliced bacon - 1 pint cherry tomatoes, cut in half - 1 large onion, diced (about 1 cup) - 4 cloves garlic, minced - 1 1/2 pounds shrimp, rinsed, peeled, and deveined - Kosher salt and freshly ground black pepper - 1/2 cup shredded sharp cheddar cheese - 3 green onions, thinly sliced (white and green parts)


    1. Preheat oven to 400 degrees F. 1. Make the grits. The last 5 minutes of cooking, stir in the butter and pimento cheese. Keep warm. 1. Cook the bacon in a large skillet. remove from the pan, drain on a paper bag, crumble and set aside. 1. Drain off and set aside half the bacon drippins from the skillet (about 2 tablespoons), and add the tomatoes, onion, and garlic to the remaining drippins. Cook on medium-high for 1 to 2 minutes, then place in oven for 15 to 20 minutes, shaking the pan halfway through. 1. Spoon out the tomatoes and set aside to keep warm. Pour the reserved bacon drippins into the pan, add the shrimp, and cook on medium heat for 2 minutes, just until pink. 1. Turn the shrimp and return the tomatoes to the pan. Cook a minute or two, until cooked through. Taste and season with salt and pepper. 1. Spoon the shrimp and tomatoes over the grits. Top with cheddar cheese, crumbled bacon, and green onions.

      Be sure not to overcook the shrimp – that's what gives them a tough or chewy texture! - Carrie Morey