8 ounces large shrimp (26 to 30 per pound), peeled, deveined, and tails removed

1 tbsp olive oil

1 garlic clove, minced

Pinch cayenne pepper

Salt and pepper unsalted butter

1 tbsp unsalted butter

1/2 cup finely chopped onion

1 1/2 cups water

1/2 cup heavy cream

1/2  tsp hot sauce

1/2 cup quick grits

4 ounces extra sharp cheddar cheese, shredded ( 1 cup)

1 scallion, sliced thin


  1. Adjust oven rack to middle position and heat oven to 375 *. Toss shrimp with oil, garlic, and cayenne in bowl and season with salt and pepper. Cover and refrigerate while preparing grits.
  2. Melt butter in 10 inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in water, cream, hot sauce, 1/2 tsp salt, and 1/4 tsp pepper and bring to boil. Slowly whisk in grits, reduce heat to low, and cook, stirring often, until grits are thick and creamy, 5 to 7 minutes.
  3. Off heat, whisk in cheddar until combined. Lay shrimp on their sides in pinwheel forma over grits, then press on them lightly to submerge them about halfway. Transfer skillet to oven and bake until shrimp are opaque throughout, 5 to 7 minutes. Sprinkle with scallion before serving.

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