Road Trip Tips

  • Author: topic



  • We prefer extra large or jumbo shrimp in this recipe (16-20 count per pound), but any size shrimp will work. Leave the tail on the peeled shrimp for a “fancy” touch!
  • The total cooking time will vary depending on the size of your shrimp. You know the shrimp are done when they turn pink and opaque. Be careful that you don’t overcook the shrimp or they will become tough and rubbery.
  • You can purchase instant grits, quick grits, or stone-ground grits. I use quick grits in this recipe, but any variety will work — you’ll just need to adjust the cooking time accordingly.
  • Make creamy shrimp and grits by adding a splash of heavy cream to the skillet with the shrimp at the very end. Allow the cream to bubble and thicken slightly before serving.
  • Instead of sharp cheddar, use just about any variety of good melting cheese that you like. Try white cheddar cheese, Parmesan cheese, Pepper Jack, Colby, Colby-Jack, mozzarella, or American cheese (like Velveeta).
  • Replace the lemon juice with a dash of red wine vinegar.
  • Finely diced yellow onion is a fine substitute for the green onion. It might require a few extra minutes in the skillet to soften, so add it before adding the rest of the ingredients.
  • Add about 2 cups of sliced mushrooms, celery, or chopped red bell peppers to the skillet with the garlic and green onions; sauté until tender, and then add the shrimp as instructed.
  • Add ½ package of thinly sliced kielbasa sausage or andouille sausage to the skillet with the garlic and green onions; sauté until browned, and then add the shrimp as instructed.