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

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
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