Shrimp & Grits with Birdie's Pimento Cheese

Y’know, dinner is just so DAILY! One of the easiest recipes to get dinner on the table is Shrimp and Grits. I swear, thawing the shrimp is the longest part of the process. If you’re lucky enough to have fresh, well you’re mighty lucky indeed.

It's a simple process to kick it up by adding Birdie’s Pimento Cheese. I like the combination of Jalapeño and Garlic Parmesan Pimento Cheese in mine, but your favorite combo is just right with me. Send me a pic! I’d love to see it.

Here’s how we do it. This recipe makes 4 servings

Birdie's Pimento Cheese shrimp and grits recipe

Ingredients:
4 cups of water
1 cups of Quaker Grits Quick 5-minute
Dash of salt
1 pound medium raw shrimp, peeled and devined
2 tablespoons of Birdie’s Jalapeño Pimento Cheese
2 tablespoons of Birdie’s Garlic Parmesan Pimento Cheese
Toppings/Garnish
Diced red pepper
Thin sliced red onion
Chopped chives
Chopped flat leaf parsley

Chopped crispy bacon

Birdie's Pimento Cheese shrimp and grits recipe

Bring the water to a brisk boil in a medium sauce pan. Slowly stir in the cup of Quaker Grits, add the dash of salt. Reduce heat, cover and cook for 3 minutes. Stir in the shrimp, add Birdie’s Pimento Cheese, cover and cook 3-4 more minutes, until the shrimp is cooked (pink) and the cheese is melted. Top with your choice of garnish, serve with garlic bread.

 Birdie's Pimento Cheese shrimp and grits recipe