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Quick & Easy Shrimp-n-Grits

This simple version of Shrimp-n-Grits uses basic, quick grits but you can definitely upgrade to more "gourmet" stone ground grits. Quick grits typically use a ratio of 1 part grits to 4 parts liquid and I use half water and half heavy cream. So, if you are using a grit that has a different ratio, I would encourage you to do half the liquid as water and half as heavy cream.


  • 1 cup quick grits

  • 2 cups water

  • 2 cups heavy cream

  • 1 5.2 ounce Garlic & Herb Boursin Cheese

  • 1 tsp salt

  • 1 tsp seasoned salt

  • 4 tbsp butter, divided in half

  • 1 pound shrimp, peeled and deveined

  • 1 bell pepper, diced or thinly sliced

  • 1 tsp prepared garlic


Cook the grits according to the package directions but using 2 cups water and 2 cups heavy cream rather than just 4 cups water. Add the salt and seasoned salt. When the grits are almost done, add 2 tbsp butter and the Boursin cheese. Continue cooking and stirring until the Boursin is melted through.


Melt 2 tbsp butter over medium heat (medium low if using gas). Add the garlic, shrimp, and bell pepper. Saute, stirring regularly, until the shrimp are pink and cooked through, about 8-10 minutes. Serve the shrimp over the grits.

Makes 4 servings.


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