Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups water
- 1 cup whole milk
- 3/4 cup stone-ground grits
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 2 tbsp finely grated Parmesan
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 tbsp fresh lemon juice, plus lemon wedges for serving
- 2 large eggs
- 1 tbsp distilled white vinegar (for poaching water)
- 2 scallions, thinly sliced
- Black pepper and hot sauce (optional)
Do This
- 1) Simmer 3 cups water + 1 cup milk; whisk in 3/4 cup grits and cook on low 20–25 minutes.
- 2) Stir in 1 tbsp butter, 1/2 cup cheddar, 2 tbsp Parmesan; season to taste.
- 3) Toss shrimp with smoked paprika, cumin, garlic powder, cayenne, and salt.
- 4) Sear shrimp in 1 tbsp olive oil over medium-high heat 2–3 minutes total; finish with lemon juice.
- 5) Poach 2 eggs in gently simmering water (190–200°F) with 1 tbsp vinegar for 3 minutes.
- 6) Bowl it up: grits + shrimp + poached egg; top with scallions, black pepper, lemon squeeze, and hot sauce if you like.
Why You’ll Love This Recipe
- Southern brunch comfort: creamy, cheesy grits plus smoky-spiced shrimp is the classic combo that always delivers.
- Big flavor, simple technique: one pot for grits, one skillet for shrimp, one small pan for poaching.
- Restaurant-worthy finish: the poached egg turns the whole bowl into a rich, silky sauce moment.
- Easy to customize: swap shrimp for scallops, crab, or sautéed mushrooms and keep the same vibe.
Grocery List
- Produce: 2 scallions, 1 lemon
- Dairy: whole milk, unsalted butter, sharp cheddar cheese, Parmesan
- Seafood & Eggs: 1 lb large shrimp, 2 large eggs
- Pantry: stone-ground grits, olive oil, kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, cayenne pepper, distilled white vinegar, hot sauce (optional)
Full Ingredients
Cheesy Grits
- 3 cups water
- 1 cup whole milk
- 3/4 cup stone-ground grits
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp unsalted butter
- 1/2 cup (about 2 oz) shredded sharp cheddar cheese
- 2 tbsp finely grated Parmesan
- 1/4 tsp freshly ground black pepper (optional, plus more to finish)
Smoky-Spiced Shrimp
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on or off
- 1 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (use 1/8 tsp for milder, up to 1/2 tsp for hotter)
- 1/2 tsp kosher salt
- 1 tbsp fresh lemon juice
Poached Eggs & Finish
- 2 large eggs (very fresh is easiest for poaching)
- 1 tbsp distilled white vinegar (for the poaching water)
- 2 scallions, thinly sliced
- Lemon wedges, for serving
- Hot sauce, to taste (optional)
Step-by-Step Instructions
Step 1: Prep your toppings and season the shrimp
Thinly slice the scallions and cut the lemon into wedges. Pat the shrimp very dry with paper towels (this helps them sear instead of steaming).
In a medium bowl, toss the shrimp with 1 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp kosher salt. Set aside while you start the grits.
Step 2: Start the grits (low and slow = creamy)
In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Once you see small bubbles around the edges, slowly whisk in the 3/4 cup grits in a steady stream.
Reduce heat to low so the grits barely bubble. Cook for 20–25 minutes, whisking well every few minutes (and more often toward the end) to prevent sticking. If the grits get too thick before they’re tender, whisk in 2–4 tbsp water or milk as needed.
Step 3: Finish the grits with butter and cheese
When the grits are tender and creamy, stir in 1 tbsp butter, 1/2 cup cheddar, and 2 tbsp Parmesan until melted and glossy.
Taste and season with more salt if needed. Add 1/4 tsp black pepper if you like a peppery finish. Keep warm on the lowest heat, stirring occasionally.
Step 4: Sear the smoky shrimp fast and hot
Heat a large skillet (cast iron or stainless steel works great) over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.
Add the seasoned shrimp in a single layer. Cook for about 1 minute on the first side, then flip and cook 1 more minute, or until the shrimp are opaque and curled into a loose “C” shape. (Total cook time is typically 2–3 minutes depending on size.)
Remove the skillet from the heat and immediately toss the shrimp with 1 tbsp fresh lemon juice. This brightens the smoky spices and keeps everything tasting lively.
Step 5: Poach the eggs (gentle simmer, not a rolling boil)
Fill a small saucepan with water to a depth of about 3 inches. Bring it to a gentle simmer over medium heat, aiming for 190–200°F (small bubbles, no aggressive boiling). Stir in 1 tbsp distilled white vinegar.
Crack 1 egg into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide the egg into the center. Repeat with the second egg (or poach one at a time for the neatest shape).
Poach for 3 minutes for a set white with a runny yolk. Use a slotted spoon to lift the eggs out and briefly dab the bottoms on a paper towel to remove excess water.
Step 6: Assemble the grits bowls and finish like brunch
Spoon the cheesy grits into two warm bowls. Pile the smoky shrimp on top, then gently place a poached egg on each bowl.
Finish with sliced scallions, a few grinds of black pepper, and a generous squeeze of lemon. Add hot sauce if you like a little extra kick.
Pro Tips
- Whisk in the grits slowly: Adding them in a steady stream while whisking helps prevent lumps.
- Control thickness: Grits thicken as they sit. Keep a kettle of hot water nearby and whisk in 1–2 tbsp at a time to loosen.
- Don’t overcook shrimp: They go from juicy to rubbery fast. Pull them as soon as they turn opaque.
- Fresh eggs poach better: Fresh whites hold together more tightly, giving you a neater poached egg.
- Want extra smoky richness? Swap olive oil for 1 tbsp bacon drippings in the shrimp skillet (same cook time).
Variations
- Scallops or salmon: Use 3/4 lb sea scallops (sear 1 1/2–2 minutes per side) or 2 salmon fillets (about 6 oz each) (sear 3–4 minutes per side) with the same smoky spice blend.
- Cajun-style “saucy” shrimp: After the shrimp cook, add 2 tbsp butter and 2 tbsp chicken stock to the skillet, scrape up browned bits, and spoon that buttery pan sauce over the bowl.
- Vegetarian brunch bowl: Sauté 8 oz sliced mushrooms in olive oil with the same spices, then finish with lemon and the poached egg.
Storage & Make-Ahead
Grits: Store leftover grits in an airtight container for up to 3 days. Reheat in a saucepan over low heat with a splash of milk or water (start with 2–3 tbsp per serving) and whisk until creamy again.
Shrimp: Cooked shrimp keep for up to 2 days refrigerated. Reheat briefly in a skillet over medium heat just until warmed through (about 1–2 minutes) to avoid overcooking.
Poached eggs: Best fresh. If you want to prep ahead, poach eggs and chill them in cold water. Store covered for up to 24 hours, then rewarm in hot (not boiling) water, 140–160°F for 45–60 seconds.
Nutrition (per serving)
Approximate, per bowl (based on 2 servings): 830 calories, 48 g protein, 52 g carbohydrates, 47 g fat, 18 g saturated fat, 1,450 mg sodium, 2 g fiber. Values will vary by cheese brand, shrimp size, and added salt/hot sauce.
