Grits can be simmered in water, chicken stock, or milk and because they are on the mild side, grits need a dose of flavor from things like butter or cheese to make them perfect. For breakfast, recipes like cheese grits are made, but for a more substantial dinner meal, we Southerners rely on shrimp and grits, where the shellfish bulks up the grits. Shrimp and Grits is one my all time favorite meals and it has so many variations it can suite anyone’s palate. Sometimes we make it with andouille sausage, bacon, ham, peppers and onions, scallops, but my favorite is STEAK! Check out my favorite recipe below for shrimp and grits, Surf and Turf White Cheddar Grits!
Surf & Turf White Cheddar Grits
- 1 cup 5 minute grits (I used Quaker)
- 3 cups water
- 1 cup chicken stock
- 1 stick butter, divided in half
- 2 tbsp whole cream
- 1 cup Cabot Farmhouse White Cheddar, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 tbsp Old Bay seasoning
- 3 tbsp seasoned salt
- 2 tbsp coarse pepper
- 1 tbsp cayenne pepper
- 1/2 lb. sirloin steak (or steak of your choice)
- 1 lb. shrimp, peeled and deveined
- 2 green onions, chopped
- Bring the water and stock to a boil in a medium sized sauce pan; add grits.
- Reduce heat to medium-low, stir and add 1/2 stick butter through cayenne pepper.
- Whisk together to fully incorporate ingredients and cover. Simmer for 5-7 minutes, stirring occasionally, until grits are done and cheeses have melted. Remove from heat and keep covered.
- Make sure to taste and adjust salt and pepper according to your taste.
- Pan fry the sirloin over medium-high heat in 2 tbsp. of butter to sear; about 3 minutes per side. Remove from heat and slice thin; cover with foil to keep warm.
- Reduce heat to medium, add the remaining 2 tbsp. of butter, add the shrimp and a dash of salt and pepper, tossing until pink, about 2 minutes.
- Serve by topping grits with shrimp and steak; garnish with scallions.