Creamy, Dreamy, Smoky Pimento Cheese Grits & Shrimp

Y'all (yes, y'all) this embodies my Atlanta brunch background. The only way I could make this more Atlanta is to have served these grits with fried fish and coffee with a side of cornbread. You know, the sweet kind with the creamed corn baked in it. that, or the fluffiest biscuit you could imagine, perhaps with some greens on this side. Yep, it has happened, and it was good.

For this recipe, you'll call back on my Smoky Pimento Cheese Spread and Seared Shrimp & Garlic in Red Sauce. Those are the two "stars" of the show, here. The grits work like the director who turns them into soul-stirring show. Both of the stars can be made before and just hang out in the fridge (their trailers), until it's showtime. What time does the show start? As soon as you make those grits. This recipe should make about 4 generous servings, or 6 moderate servings



  1. Make your Smoky Pimento Cheese Spread, first. Place in the fridge. You can do this a day or 2 in advance. Allow the spread to sit out of the fridge for about 20 mins to get soft enough for the grits.

  2. Next, Make your Garlic in Red Sauce. If you do not have time to make the red sauce, just create a sauce with a 1 cup of marinara, 1 cup of blended roasted red peppers, 1 TBS smoked paprika, and 1/2 TBS of extra virgin olive oil, and go on about your business. Keep them covered and warm while you make your grits.

  3. Once those are made, make your grits. Use the instructions from your package. They should be piping hot when you add the cheese spread. Combine the cooked grits and cheese spread until smooth.

  4. Spoon the amazingness that you just made into a bowl and top with the shrimp and red sauce.

  5. Garnish with parsley, green onion, and even a lemon wedge for color pop.

  6. Brag on social media, tell them where to find the recipe. Register for another class. Enjoy!

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