• 1/2 stick butter, melted
  • 3 tsps. olive oil
  • 1 small yellow onion, diced
  • 1 cup roasted red peppers, chopped
  • 1 tsp garlic, minced
  • 8 oz fresh mushrooms, sliced
  • 4 cups chicken broth
  • 1-1/4 cup grits
  • 1 cup sharp cheddar cheese, grated
  • 1 cup pepper jack cheese, grated
  • 2 pounds shrimp, peeled & deviened
  • 2 tbsps Cajun seasoning
  • 1 can Rotel original tomatoes, drained
  • salt & pepper to taste

If you love seafood like we do here on the Gulf Coast, you will LOVE this recipe. Shrimp and Grits is a staple at every seafood restaurant  in our community and was the dish I always ordered when going out.  When I came across this recipe at my friend’s Christmas party, I knew it would become one of my family’s favorite. I’ve adapted the original recipe to meet my family’s taste.


  1. Add 1 tsp olive oil, shrimp and Cajun Seasoning to frying pan.  Saute until shrimp turn pick.
  2. Remove shrimp  from pan, drain liquid.  Add remaining butter and olive oil to pan.
  3. Add yellow onion, roasted pepper, and mushrooms; cook until tender.
  4. Add minced garlic, cook 1 minute longer
  5. In separate pot, add chicken broth, bring to boil, add grits and cover; cook until done.
  6. Add shrimp, cheddar cheese, pepper jack cheese, Rotel, and grits back into the frying pan and mix thoroughly.
  7. Salt & pepper to taste, pour into a 13″x9″ baking dish.
  8. Bake 350 degrees for 30-49 minutes.
  9. Allow to sit to thicken.

Note:  To save time, you can have your shrimp peeled and steamed with Cajun seasoning at most seafood markets.