Although it’s not a typical Bostonian staple,  a bowl of warm grits is truly one of my favorite comfort foods. Especially when made with a little milk and cheddar cheese. MMMMmmm….mmmm.

A big bowl of steaming grits was one of my favorite pre-exam foods from back at my college days at Emory University in Atlanta, Georgia.

And every time I visit the South, I try to get a dish with grits.  On our recent trip to Charleston, South Carolina I enjoyed a nice bowl of grits topped with shrimp….and that was the inspiration for the recipe in this post.

I decided to keep the grits simple– a little lactose free milk, cheddar cheese, a bit of butter and a dash of salt and pepper.  Grits cookimg

Creamy and delicious.  Pure bliss in a bowl.

I purchased some frozen e-z peel shrimp–and cooked the shrimp in a skillet with a little drizzle of toasted sesame oil–which I think makes everything smell and taste extra special.

To garnish–just a few green scallions.  That is it, my friends.  So good. Russ and I helped ourselves to a bowl and a half.

Here is the recipe if you’d like to give cheesy grits and shrimp a try!  And, of course, I hope you make it a GREAT week!

Shrimp and grits ready to eat!

Cheesy Grits and Shrimp


  • Serves: 4
  • 4 cups water
  • 1 cup quick cooking grits
  • 3/4 cup lactose free milk
  • 1 cup shredded cheddar cheese
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • 1-2 green onion (scallion), green part only chopped in small circles
  • Shrimp:
  • 16-24 large shrimp, de-veined and de-shelled
  • 1-2 teaspoons sesame oil


  1. Add 4 cups water to large skillet or large saucepan over high heat.
  2. When water is boiling, slowly add grits and stir.
  3. Reduce heat to simmer and cover for about 5 minutes, stir occasionally.
  4. Remove cover, add milk, cheese, salt and pepper then allow to simmer until creamy.
  5. In medium skillet, add shrimp and sesame oil and quickly stir fry over medium high heat. Should only take a 2 minutes until shrimp is opaque and cooked through.
  6. Dish out grits into serving bowl, garnish wi/ green onion slices and top with 4-6 shrimp per serving