Garlic Parm Shrimp and Grits

Posted by Rachel Whitfield on

This savory remix to one of my favorite dishes answered the call for dinner and breakfast. With Parmigiano Reggiano and Chef Curl Ardee's Cajun Seasoning in hand, these Garlic Parm Shrimp and Grits are quick and easy to make while also full of great flavor.


You’ll Need:

  • Chef Curl Ardee's Cajun Seasoning
  • Parmigiano Reggiano Cheese Wedge
  • Shrimp (1/2 lb raw, peeled, and deveined)
  • Grits (1/2 Cup)
  • Garlic
  • Milk (1 cup)


  • For ParmigianoReggiano Cheese

Grate 1 cup of parmesean cheese

You will use half of the grated cheese for the grits and the other half on top of the finished bowl


  • For Grits

Boil ½ Cup of Grits in Milk

Stir in ½ cup of Parmigiano Reggiano Grated Cheese

Add garlic to taste

Once grits are almost done, reduce heat to low in order to not overcook and allow sufficient time to cook shrimp.


  • For Shrimp

Properly flavor and season shrimp with Cajun Seasoning.

Cook Shrimp in light olive oil and set aside.

Once Shrimp is cooked, ensure grits are cooked to your desired consistency and pour into serving bowls.  The ½ cup of grits should yield two servings.  Be mindful, if you prefer a more runny consistency, boil in more milk than what I called out in the recipe.  The key to grits is to eat them how you enjoy them.  I prefer a creamier and thicker consistency, so in my case, less is more.

Add cooked shrimp and additional grated Parmigiano Reggiano cheese to each serving and enjoy!



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