Cheesy Corn Grits with Fiery Shrimp

4 servings
Active Time
Cook Time
Total Time
Cheesy Corn Grits. They're simple. They're comforting. They're cheesy, creamy, and luscious, which adds up to be a pile of wonderment for the mouth. Made with our award-winning alpine-style Grand Cru® cheese.

Recipe by: Bev Weidner, Bev Cooks


  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 tablespoons hot sauce
  • 1 pound shrimp (thawed, peeled and deveined)
  • 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
  • Fresh chopped parsley, for garnish


  1. In a shallow bowl, whisk together the orange juice, hot sauce, and brown sugar.
  2. Add the shrimp, lime zest, and a pinch of salt. Toss with tongs to coat, then let sit on the counter for 30 minutes.
  3. Heat the oil in a medium skillet over medium-high heat. Add the tomatoes, and let them sear for about 5 minutes to 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 1 to 2 minutes per side. You really want some nice browning, and that will happen fast on high heat. Set aside in a bowl to cool.
  5. In the meantime, add the corn grits, milk, and water to a medium saucepan over 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 desired.
  8. Serve and enjoy!