Smoky Shrimp and Stone Ground White Cheddar Grits

This southern classic dish is made with whole foods that will nourish both your body and soul.

Smoky Shrimp and Stone Ground White Cheddar Grits

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White Cheddar Grits:

  • 1 cup stone ground grits (do not use instant grits)
  • 2 1/4 cups low sodium organic chicken broth
  • 2 1/4 cups organic grass fed milk
  • 2 cups organic grass fed white cheddar, shredded
  • 2 tbsp unsalted grass fed butter or ghee
  • 1 tsp sea salt
  • 1 tsp black pepper

Smoky Shrimp and Bacon:

  • 1 lb shrimp, peeled and deveined
  • 1/2 lb (about 6 pieces) applewood smoked Paleo bacon
  • 1 red pepper, minced
  • 3 large cloves garlic, minced
  • 1/2 cup green onions, sliced
  • 1/2 cup caramelized onions
  • 1 tbsp smoked paprika
  • 1 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted grass fed butter or ghee
  • 1 cup low sodium organic chicken broth


Caramelized Onions:

  1. Make caramelized onions in advance – they need to either be made 1-2 hours before beginning cooking or they can be made a couple days in advance. I used leftovers from a french dip sandwich I made earlier in the week.
  2. To make caramelized onions only for this recipe – thinly slice 1 large onion. Melt 2 tbsp unsalted grass fed butter in cast iron pan on medium-high heat. Once butter is foaming and melted, add thinly sliced onions into cast iron pan. Cook on medium-high heat for 5-8 minutes, until softened. Turn heat to low and add a pinch of sea salt. Stir every 5-10 minutes ensuring that the onions are not sticking to the pan. If your onions start to stick, add 1 tbsp water. Cook low and slow for 1-2 hours depending on how long you have/how caramelized you want them to be. Set aside until ready to begin cooking. **I would suggest tripling this recipe and using the extra for another recipe since caramelized onions are easy to make, but are time consuming. They are a delicious addition to so many recipes!

Stone Ground White Cheddar Grits:

  1. In a medium saucepan over medium-high, pour in 2 1/4 cup chicken broth and 2 1/4 cup milk and allow liquid to come to boil.
  2. Turn heat to low and whisk in 1 cup grits, 1 tsp sea salt, and 1 tsp black pepper.
  3. Cover and cook for 20-25 minutes on low, stirring occasionally.
  4. Once fully cooked, remove from heat and stir in 2 tbsp unsalted butter/ghee and 2 cups white cheddar cheese. Set to the side.

Smoky Shrimp and Bacon:

  1. Place bacon on an aluminum foil lined baking sheet and insert in oven. Turn oven to 400 degrees (do not preheat oven) and baked for 15 minutes. Remove from oven and place bacon on paper towels to absorb excess oil.
  2. Pour 1 tbsp bacon grease into cast iron pan over medium-high heat. Add in minced red pepper and saute for about 5 minutes until softened. Push red peppers to side of pan off of the heat.
  3. Add in 1 tbsp bacon grease into center of pan (less if your pan is already well greased).
  4. Toss shrimp in 1/2 tbsp smoked paprika, 1/2 tsp crushed red pepper, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  5. Add shrimp into cast iron pan and sear for 3 minutes over medium-high heat. (Cook in two batches, if your pan is not big enough. Do not overcrowd pan.)
  6. Flip shrimp over and cook for an additional 1-2 minutes until cooked through (pink not translucent). Remove from heat and cook additional batch if needed. Set aside.
  7. Dice cooked bacon and add to pan. Stir in caramelized onions and combine bacon, onions, and red peppers to center of the pan. Add in minced garlic and saute for 1-2 minutes until fragrant. Pour in 1 cup chicken broth to deglaze pan. Add in 2 tbsp butter, 1/2 tbsp smoked paprika, and 1/2 tsp crushed red pepper. Bring broth to a boil and reduce to low heat and simmer for about 10 minutes until reduced.
  8. Add shrimp back into pan and 1/2 cup green onions. Stir together and cook for an additional minute to combine flavors. Salt and pepper to taste.
  9. Ladle white cheddar grits into a bowl and top with smoky shrimp and bacon. Serve and enjoy immediately!

**While shrimp and grits are best eaten immediately, they can be enjoyed as leftovers the next day as well. Store shrimp mixture and grits separately. To reheat – pour grits into a saucepan and add in a couple splashes of chicken broth or milk. Stir and add in additional liquid as it heats until desired consistency is achieved. Reheat shrimp oven medium heat in a saute pan. Heat until just warm, so you do not overcook shrimp.


Published by partnersincooking

Healthy living for a long life together <3 Blog focused on healthy recipes, cleaner beauty, and all things wellness.

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