Gluten Free Shrimp and Cheese Grits
Shrimp and grits is one of those deeply satisfying Southern classics that feels like a special-occasion meal but comes together on a weeknight without much fuss. The grits here are stone-ground corn, which are naturally gluten free and cook up thick, creamy, and rich with sharp cheddar, butter, and heavy cream — no substitutions or workarounds needed. The shrimp get a quick toss in smoked paprika and cayenne before hitting a hot skillet with rendered bacon fat, which means every bite carries a little heat and a lot of smoky depth. One key swap that makes this version work seamlessly is tamari in place of regular soy sauce, delivering that savory, umami-forward punch in the pan sauce without any wheat. A splash of chicken broth and fresh lemon juice round out the sauce and lift all those browned bits from the pan into something genuinely crave-worthy. Served over four bowls of glossy, cheesy grits with crispy bacon and a scatter of fresh parsley, this is the kind of dinner that earns serious compliments at the table.
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Learn more →Ingredients
4 servings
For the grits
- 3 cups water
- 1 cup chicken broth
- 1 cup stone-ground corn grits (not instant)
- 2 tbsp unsalted butter
- 1 cup shredded sharp cheddar cheese
- ½ cup heavy cream
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- 2 tbsp unsalted butter
- 4 slices bacon, cut into ½-inch pieces
- 3 scallions (green tops only), thinly sliced
- 1 tbsp tamari
- 1 tbsp fresh lemon juice
- ¼ cup chicken broth
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring the water, 1 cup chicken broth, and 1/2 tsp salt to a boil in a large saucepan over medium-high heat. Slowly whisk in the grits in a thin, steady stream, then reduce the heat to low.
- 2
Cook the grits, stirring frequently with a whisk or wooden spoon, until they are thick, creamy, and pull away from the sides of the pan, about 20–25 minutes. If they tighten too much before they are fully tender, whisk in a splash of water and continue cooking.
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