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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  

  • 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

    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. 

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Makes for a perfect gift or great snack for yourself!

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