4 cups chicken or vegetable broth

1 cup grits

4 Tbs butter

4-ounces grated cheddar cheese

salt and pepper to taste

for the shrimp:

4 - 5 medium large raw peeled shrimp per serving

Cajun blackening spice rub as needed for coating shrimp (optional)


Bring 4 cups of chicken broth to a simmer in a deep, heavy bottomed pot.

At that point, turn the heat down a little bit and slowly whisk in 1 cup of grits and let it gently simmer along for 20 minutes or so, stirring it regularly with a wooden spoon.

You'll end up having to turn the heat to the lowest setting and, once the grits are soft to the tooth, add 4 Tbs of butter, 4 ounces of grated cheddar cheese and a little salt and pepper, stir to combine and turn the heat off.

You can put a lid on top of that to keep it warm while you cook the shrimp.

Dust the shrimp with a little Cajun blackening spice and then cook those in a tiny bit of vegetable oil in a cast iron skillet on medium high heat.

Then serve the grits up in bowls with the cooked shrimp over the top.


The grits will take approximately 20 minutes to's up to you how soft you want them. Add a little water or milk if they seem too thick before they are soft enough for your taste.