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PK's Shrimp and Grits


Prep Time: 20 mins

Cook Time: 50 mins

Servings: 6

What You'll Need:

3 cups Snowville Creamery whole or low-fat milk

3 cups of chicken stock, preferably homemade. If not, substitute water

1 cup stone ground grits ( not instant or quick cook )

½ cup smoked cheddar cheese, grated

1½ cups cheddar cheese, grated

¼ pound bacon, diced

4 ounces cremini or shiitake mushrooms, chopped

1 leek, white and pale green parts sliced

1¼ pounds shrimp, peeled and deveined

Paprika, dried thyme, salt, pepper

juice from ½ lemon

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In a large sauce pot, add the six cups of liquid along with a generous amount of salt. Bring to a boil, but be careful: milk can boil over very easily.


When it comes to a boil, sprinkle the grits over the top, a little bit at a time and whisk to incorporate.


Bring back to a boil and then reduce to a simmer over low heat. Cook for 30 to 40 minutes until grits are tender, stirring regularly to prevent sticking.


Stir in the cheeses. Remove from heat.

About 15 minutes prior to the grits being done, render the bacon in a large pan. Remove crispy bacon to a paper towel-lined plate. Add in the chopped mushrooms and leek, sauté in the bacon drippings until soft, about 10 minutes over medium-low heat.


Sprinkle the shrimp with several dashes of the paprika, two generous pinches of the dried thyme and a good amount of salt and pepper.

Add to the hot bacon renderings. Stir to cook evenly, approximately 4 to 5 minutes. Just before serving squeeze the 1/2 lemon over the shrimp and stir to combine.
To serve, pour the grits into a large serving bowl. Top with the shrimp mixture. Sprinkle with the reserved bacon, garnish with a wedge of lemon.

Submitted by Debra Roy O'Molesky

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