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Simple Shrimp & Grits

Shrimp with Parmesan Polenta

Megan Casey
This flavorful meal is a delicious spin on the coastal classic, Shrimp and Grits.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American/Southern
Servings 4



  • 1.5 cups chicken broth low sodium, this polenta can get salty fast
  • 1 cup milk I used a mix of almond milk and heavy cream since that's all I had!
  • 1/4 cup butter cubed
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old-fashioned grits
  • 3/4 cup shredded Kerrygold cheddar cheese or any flavorful cheese, like parmesan or gouda


  • 1 pound uncooked medium shrimp peeled and deveined (I used frozen)
  • 3 garlic cloves minced
  • 1 teaspoon Cajun or blackened seasoning


  • Crumbled cooked bacon
  • Sliced green onions


  • In a large saucepan, bring the broth, "milk", butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook according to package directions, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
  • In a large skillet, saute the shrimp (if frozen, do NOT thaw first), garlic and seasoning until shrimp turn pink. Serve with grits and sprinkle with bacon and green onions, if desired.
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