Ok, so maybe Brad’s Famous Cheesy Shrimp & Grits aren’t famous worldwide. However, our friends and Family don’t hesitate to accept an invitation when we have our annual Shrimp & Grits Dinner Party! In addition, they are yummy, easy and feed a lot of people.
So here is a little history about how Brad’s Famous Cheesy Shrimp & Grits started. I’ll share his current recipe which has evolved over the last 8 years.
When our daughter was engaged to be married, we decided to host an engagement party with about 70 guests. The party was being held at The Ponds Outdoor Kitchen. This was way before we built a home and moved here permanently.
Because we are very frugal, we decided to cater the event ourselves. In addition, the food needed to be hand held as the outdoor kitchen and entertaining area doesn’t allow for that many people to be seated for a meal.
The idea for Shrimp & Grits to be served in small disposable cups was born. Not only was it an easy dish to serve, but fairly inexpensive to prepare.
Next, we found a recipe and Brad decided to tweak it ever so slightly.
Long story short, the shrimp and grits were a huge success and he’s been making them ever since. The recipe has evolved over the past 8 years to today’s version.
- 1 cup Stone Ground Grits
- 4 cups Chicken Broth
- 1 lb. Shrimp, lightly cooked
- 1 Smoked Sausage Fully cooked, Cubed
- 2 10 oz. Cans Ro-tel Diced Tomatoes & Green Chilies
- 2 cups Shredded Sharp Cheddar Cheese
- 1 tsp Old Bay Seasoning
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 4 tbsp Sour Cream, Optional
- Peel and de-vein shrimp
- Lightly boil shrimp and set aside.
- Chop Smoked Sausage into cubes and set aside
- Combine Chicken Broth and Canned Tomatoes and bring to a boil in stock pot
- Add Grits and boil for 15-20 minutes
- Add Shrimp, Sausage, Old Bay, Salt & Pepper
- Stir and heat thoroughly
- Add Cheese and stir until melted.
- Serve with 1 tablespoon of Sour Cream for each serving if desired.
If shrimp are large, they can be chopped into smaller pieces if desired.
No water is required for cooking the grits as the chicken broth is substituted.
This recipe can be doubled and tripled easily. Usually less cheese is required when increasing the quantity. In addition, this recipe freezes well. You can prepare many dishes ahead of time for an event.
Colby Jack and Cheddar Cheese is also a great option.
Serving with Sour Cream is optional.
The sausage be hot if you like spicy shrimp & grits.
Serving Size1 grams
Amount Per Serving Calories 757Total Fat 49gSaturated Fat 25gTrans Fat 2gUnsaturated Fat 16gCholesterol 374mgSodium 3336mgCarbohydrates 20gFiber 3gSugar 6gProtein 59g
Please note that I am not a medical or nutritional professional. I include basic calorie and nutrition information for recipes as a courtesy. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using Calorie Counter App and information is entered as accurately as possible. We subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs.
A few more tips for serving Shrimp & Grits
First, when planning the cheesy shrimp & grits for the engagement party, the serving proportions were much smaller per person. Each cup only held approx. 1/3 of a serving therefore, not as many servings were required.
Although the Shrimp & Grits were one of the main dishes, Red Beans & Rice was also served in the same manner. Also, many additional hand held items were on the menu.
In addition, the shrimp and grits were prepared a few days ahead of the event and frozen. On the day of the party, the grits were perfect when heated in a heated serving container.
Brad’s Famous Cheesy Shrimp & Grits Parties
We usually have at least one party a year in which Brad’s Shrimp & Grits are the main course. Last week I shared about our recent dinner party at the Outdoor Kitchen. You can see all the details here.
Although everyone attended, there were shrimp & grits that we froze for a later dinner. Below is a photo of the leftover’s from the party. Perfect for our mid-week dinner and just as yummy.
If you are looking for a simple dish that can serve a lot of people, that can be prepared ahead of the event and doesn’t cost a fortune, this recipe is for you. Enjoy. Here is another great dish that can be made ahead of time and freezes really well.