Surf and Turf White Cheddar Grits

Tender bites of steak, perfectly cooked shrimp, and creamy white cheddar grits come together in this surf and turf grits recipe that feels equal parts comfort food and a little bit extra.

There are meals that feel just a little bougie – in the best possible way – and this is one of them.

Tender bites of steak, perfectly cooked Gulf shrimp, and creamy white cheddar grits all piled into one bowl like you had a plan (even if you didn’t). It’s rich, savory, a little spicy, and exactly the kind of dinner that makes you pause while eating and think, “Yeah, this is it.”

The original version of this recipe has been hanging around here for a while, quietly minding its own business with very little explanation. So we’re fixing that. Same great flavors, just dialed in, cleaned up, and Surf and Turf Grits post worthy of the pretty photos.

What Makes This Recipe Work

This isn’t complicated, it’s just layered right:

• Steak: Quick-seared, juicy, and cut into bite-sized pieces so you get a little in every forkful
• Shrimp: Gulf shrimp cooked just until tender (no rubbery nonsense)
• Grits: Creamy, cheesy, and cooked in chicken stock for actual flavor
• Seasoning: Old Bay + a touch of cayenne brings everything together without overpowering 

It’s cozy, it’s a little indulgent, Surf and Turf Grits comes together faster than it has any right to. Weeknight-worthy, but absolutely dinner party appropriate if you’re trying to impress without looking like you slaved over the stove all day long. It’s perfect for Sunday dinner, girls’ night dinner, date night dinner, you get the picture.

I absolutely adore this dish.

I would like to think most Southerners do. Well, I guess that depends on where in the south one is from.

What to Serve With Surf and Turf Grits

This is a rich, hearty situation, so you want something that either cuts through it or keeps things simple. And don’t forget the hot sauce for the table.

• Simple green salad with a vinaigrette – something acidic to balance the creamy grits
• Roasted or sautéed greens (collards, kale, or spinach) – a little bitterness works in your favor here
• Grilled or roasted asparagus – easy, clean, and doesn’t compete
• Buttery biscuits – because we’re not pretending this meal needed restraint
• A crisp white wine (like Sauvignon Blanc) or a light beer to keep things from feeling too heavy

 Notes / Upgrades (Optional but Worth It)

• A squeeze of lemon over the shrimp at the end = 👌
• Swap in smoked cheddar if you want a deeper flavor
• Add a little garlic to the shrimp for extra punch
• If your grits get too thick, loosen them with warm stock – not water

Pro Tips for the Best Shrimp and Grits with Steak

A few small moves that make a big difference:

• Don’t over-marinate the steak
  Moore’s is salty and punchy – this is more of a quick toss than a soak. You want flavor, not cured meat.
• Use stock, not water, for the grits
  This is where the base flavor comes from. Water will get the job done, but stock actually makes it worth eating.
• Shred your own cheese
  Pre-shredded doesn’t melt the same, and it has that waxy film all over it. If you want silky, creamy grits, take the extra minute. Plus, you’ll get an “arm day” free from doing it. (Just kidding, it’s not that 
• Cook shrimp last and fast
  They go from perfect to rubber in about 30 seconds. As soon as they curl and turn pink, pull them from the heat.
• Taste before you salt
  Between the cheese, Old Bay, and Moore’s, you may not need much at all.
• Loosen grits the right way
  If they thicken up (they will), stir in warm stock – not water – to bring them back to life.

Here’s your printable!

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Surf and Turf White Cheddar Grits

Creamy white cheddar grits topped with seared steak and juicy Gulf shrimp, finished with scallions and a touch of heat. The ultimate Southern comfort meal.

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Ingredients

• 1 cup 5 minute grits (I used Quaker)
• 3 cups water
• 1 cup chicken stock
• 1 stick butter, divided in half
• 2 tbsp whole cream
• 1 cup Cabot Farmhouse White Cheddar, shredded
• ¼ cup Parmesan cheese, shredded
• 1 tbsp Old Bay seasoning
• 1 tbsp seasoned salt
• 2 tbsp coarse pepper
• 1 tbsp cayenne pepper
• ½ lb. sirloin steak (or steak of your choice)
• 1 lb. shrimp, peeled and deveined
• 2 green onions, chopped

Instructions

1. Bring the water and stock to a boil in a medium sized sauce pan; add grits.
2. Reduce heat to medium-low, stir and add ½ stick butter through cayenne pepper.
3. Whisk together to fully incpororate ingredients and cover. Simmer for 5-7 minutes, stirring occasionally, until grits are done and cheeses have melted. Remove from heat and keep covered.
4. Make sure to taste and adjust salt and pepper according to your taste.
5. Pan fry the sirloin over medium-high heat in 2 tbsp of butter to sear; about 3 minutes per side. Remove from heat and slice thin; cover with foil to keep warm.
6. Reduce heat to medium, add the remaining 2 tbsp of butter, add the shrimp and a dash of salt and pepper, tossing until pink, about 2 minutes.
7. Serve by topping grits with shrimp and steak; garnish with scallions.

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