Cheesy Corn Grits with Fiery Shrimp

4 servings
Active Time
Cook Time
Total Time
It’s simple. It’s comforting. It’s cheesy, creamy, and luscious, which adds up to be a pile of wonderment for the mouth.

Recipe by: Bev Weidner, Bev Cooks


  • 1 pound shrimp (thawed, peeled and deveined)
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 tablespoons hot sauce
  • 2 teaspoons lime zest
  • 1 cup cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 cup corn grits
  • 2 cups milk
  • 1 cup water
  • 1 cup grated Roth Grand Cru® Cheese
  • Salt (to taste)
  • Parsley (for garnish)


  1. In a shallow bowl, whisk together the orange juice, hot sauce and brown sugar.
  2. Then add the shrimp, the lime zest and a pinch of salt. Toss with tongs to coat. Let sit on the counter for 30 minutes.
  3. Heat the oil in a medium skillet to medium high. Add the tomatoes and let them sear for about five minutes, letting them blister and break down a bit. Remove from the pan and set aside.
  4. Add the shrimp in a single layer and sear until you get some char marks all over, about a minute per side. You really want some nice browning, and that will happen fast on a higher heat. Set aside in a bowl to cool.
  5. In the meantime, add the corn grits, milk and water to a medium saucepan. On a medium heat, whisk whisk whisk until the grits start to get thick and creamy. Add a good pinch of salt and stir again. Next, add the cheese and whisk until melted and even more creamy.
  6. Ladle the creamy, cheesy grits into bowls and top with blistered tomatoes and fiery shrimp.
  7. Garnish with parsley and more hot sauce if you want.
  8. Serve and enjoy!