Gone Grits Wild: Shrimp, Cheese & Southern Charm on a Plate
Shrimp and grits get a crunchy new look with this Southern-inspired twist. Crispy fried pimiento cheese grits cakes hold up a tomato-garlic shrimp sauce you’ll want to eat with a spoon.
Is there anything more Southern than shrimp and grits? Probably not—unless you fry those grits and mix in a jar of pimientos and a whole lotta cheese. This recipe takes a classic and gives it a crispy, savory edge I didn’t know I needed. And trust me, I needed it.
\Shrimp and grits is my love language, but sometimes I like to turn the volume up. This time, I chilled, sliced, and pan-fried the grits into golden cakes—then spooned over a warm, pancetta-laced shrimp and tomato gravy. If that doesn’t sound like a weeknight win or a brunch flex, I don’t know what does.
Every bite is creamy-crunchy, smoky-savory, Southern-satisfying perfection. File this under: recipes you didn’t know you’d fall for, but now can’t live without.
• Fried grits = textural heaven: Crunchy on the outside, creamy on the inside—these cakes hold up beautifully to the saucy shrimp.
• Pimiento cheese party: Tangy pimientos + sharp cheddar give the grits bold flavor and that classic Southern soul.
• Shrimp in tomato-pancetta gravy: Think shrimp and grits, but with a smoky, savory twist thanks to pancetta and garlic.
• Make-ahead magic: Grits can be made and chilled the night before—ideal for prepping ahead.
• Use quick-cooking grits, not instant or stone-ground, for the right texture and firmness.
• Chill thoroughly: Grits need at least 8 hours in the fridge to firm up for slicing and frying—don’t skip this step.
• Use a serrated knife to cut clean edges without tearing the delicate grit block.
• Don’t overcrowd the skillet while frying, or your cakes won’t crisp properly.
• Want it spicier? Add a pinch of cayenne to the dredging flour or a few dashes of hot sauce to the tomato sauce.
🌱 A Bite of Sustainability
Shrimp is a high-protein, low-impact seafood—especially when sourced sustainably. Pairing it with pantry staples like grits, tomatoes, and pimientos helps reduce waste and keeps the meal affordable. Plus, frying leftover grits is a tasty way to breathe new life into next-day starches.
For the Grits
• 4 cups chicken broth – adds depth and savory base
• 3 tsp Kosher salt, divided – for flavoring both grits and flour coating
• 2 tsp onion powder – mild aromatic layer
• 2 tsp hot sauce – subtle background heat
• ½ tsp ground black pepper – balances richness
• 2 cups quick-cooking grits – fast-cooking, firming base for frying
• 1½ cups shredded sharp Cheddar cheese – melty sharp bite
• 1 (7-oz) jar diced pimientos, drained – sweet-tangy punch
• 1½ tbs unsalted butter – creamy finish
• 1 tbs fresh thyme, chopped – herbaceous lift
• Vegetable oil, for frying – needed for crisp crust
• 1½ cups all-purpose flour – for dredging
For the Shrimp
• 4 oz chopped pancetta – smoky-salty base
• 2 tbs unsalted butter – richness
• 2 shallots, finely chopped – subtle sweetness
• 2 garlic cloves, minced – classic flavor booster
• 2 large tomatoes, chopped – juicy base for sauce
• ¼ cup all-purpose flour – thickens sauce
• 1 cup chicken broth – balances acidity, adds umami
• 2 tsp fresh thyme, chopped – complements shrimp and tomatoes
• 1½ lbs fresh shrimp, peeled and deveined – star of the dish
Crispy fried pimiento cheese grits cakes topped with juicy shrimp and tomato-garlic sauce—this bold Southern twist on shrimp and grits is a flavor-packed showstopper.
Make the Grits
Line an 8-inch square baking pan with foil (leave overhang) and spray with cooking spray.
In a Dutch oven, bring broth, 1 tsp salt, onion powder, hot sauce, and black pepper to a boil.
Slowly whisk in grits. Reduce heat to low and simmer 6–8 minutes until thick.
Remove from heat and stir in cheddar, pimientos, butter, and thyme. Spread into pan and let cool.
Cover (vented) and refrigerate 8 hours or overnight until firm.
Fry the Grits Cakes
Remove grits using foil overhang. Cut into 4 squares using a serrated knife.
In a cast iron skillet, heat ½ inch of oil to 360°F.
Dredge each cake in flour mixed with remaining 2 tsp salt, shaking off excess.
Fry in batches 2–3 minutes per side, until golden brown. Drain on paper towels.
Make the Shrimp
In a medium skillet, cook pancetta until browned.
Add butter, shallot, and garlic. Cook until soft.
Stir in tomatoes and cook until tender.
Stir in flour; cook 2–3 minutes. Add broth and thyme, then simmer until thickened.
Stir in shrimp and cook until just pink, 3–4 minutes.
Serve
Plate the grits cakes and spoon shrimp mixture over the top. Serve warm and garnish with more thyme if desired.
If you thought shrimp and grits couldn’t get any better, these crispy pimiento cheese cakes are here to prove you wrong—deliciously. The textures, the bold flavors, the smoky pancetta shrimp sauce—it’s all working. This Southern spin is everything I love about comfort food with just enough flair to impress.
Try it, tag me, and let me know how fast they disappear: @the.sustainable.kitchen 🍤💛
Crispy fried pimiento cheese grits cakes topped with juicy shrimp and tomato-garlic sauce—this bold Southern twist on shrimp and grits is a flavor-packed showstopper.
Servings 4
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.