Love shrimp? Love cheese grits? Sure. But, some of us don’t like them together. You know who you are: people who don’t like their food to touch on the plate. These two recipes are perfect for company or a weeknight dinner and they are each super easy.

I served this all in one bowl, but feel free to separate.

sb shrimp and grits

Shrimp and Grits, served in one bowl, or not!


With the addition of eggs to the mixture, these cheese grits resemble a soufflé. You have the option to add fresh, diced jalapeños to this recipe, but I opted to serve them on the side.

Cheese Grits

adapted from Stephanie March, Food Network
These grits are cheesy, fluffy, and absolutely delicious.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Entrée
Servings 6


  • 2 cups quick-cooking grits
  • 2 1/2 cups grated extra-sharp Cheddar
  • 1 stick unsalted butter
  • 1 tablespoon hot sauce recommended: Tabasco
  • 3 large eggs well beaten
  • 1/4 cup canned chopped green chiles
  • Garlic salt
  • *optional 2 fresh jalepenos finely chopped*


  • Preheat oven to 350 degrees F.
  • Cook the grits according to the directions on the back of the package. Remove from the heat and add next 5 ingredients (Cheddar through chilies). Stir well and season with garlic salt, to taste. Pour into a buttered 9-inch baking dish and bake for 1 hour. Let cool slightly before slicing and serving.
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Beach Shrimp is one of the easiest recipes for a crowd or to make when you are actually at the beach. It is shrimp, Italian dressing and lemon in a pan. That’s pretty much it. The sauce is delicious, so be sure to have a loaf of French bread to sop up the juice.

Beach Shrimp

Southern Living June 2007
This easy baked shrimp dish will transport your taste buds to the beach!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Entrée
Servings 6


  • 3 pounds unpeeled large raw shrimp
  • or *3 lb. frozen peeled, large raw shrimp, thawed according to package directions, may be substituted.
  • 1 16-oz. bottle Italian dressing
  • 1 1/2 tablespoons freshly ground pepper
  • 2 garlic cloves pressed
  • 2 lemons halved
  • 1/4 cup chopped fresh parsley
  • 1/2 cup butter cut up


  • Place first 4 ingredients in a 13- x 9-inch baking dish, tossing to coat. Squeeze juice from lemons over shrimp mixture, and stir. Add lemon halves to pan. Sprinkle evenly with parsley; dot with butter.
  • Bake at 375° for 25 minutes, stirring after 15 minutes. Serve in pan.
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These are made in separate dishes and can be served separately. We eat the cheese grits the next morning for breakfast.

sb shrimp and grits separate pans

Shrimp served separately from the cheese grits.