Surf and Turf White Cheddar Grits

Do you like Shrimp and Grits? If you do like shrimp and grits, you’ll love my Surf and Turf Shrimp and Grits.

It’s one of the most amazing combinations. If you’re picky about one or the other, then steak and cheese grits, shrimp and cheese grits, or extra steak and extra cheese grits…

You get the idea. However, I absolutely adore steak and shrimp.


I would like to think most Southerners do. Well, I guess that depends on where you got them from.


This is something I’ve asked my husband about 90 times since we married almost a decade ago.

Me: “Do you like grits?”

Husband: “NO”

Every single time he says NO.  When he actually had no idea. I think he just says that about anything he really either hasn’t tried or maybe had once and wasn’t sure about. He’s all about plainness, bless his heart. I do have to say, he’s always been pretty good about trying things for me. I’ve probably made shrimp ‘n grits maybe once or twice in the past ten years (one time with Gorgonzola, which was phenom, but that’s a post for later).

However, this time, he couldn’t resist because I slutted them out. That’s right.

I added steak on a whim, and the grits are so cheesy and just a little bit spicy. *Sssshhh, don’t tell Mark because I don’t think he noticed*.



Today he finally answered “YES” (after eating them, of course). I didn’t even intend on including steak with my shrimp ‘n grits, but it just happened. And it was beautiful.

These are hands down THE BEST grits I’ve ever had in my life. I know that sounds a bit self-inflating, maybe a bit dramatic, but you just have to know that. I can’t honestly say I know what the typical Southern Shrimp ‘n Grits recipe consists of, but this is now officially my version.



Cabot Sharp White Cheddar has become my current obsession.



Here’s your printable!

Surf and Turf White Cheddar Grits

Surf and Turf White Cheddar Grits


  • 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
  • 1/4 cup Parmesan cheese, shredded
  • 1 tbsp Old Bay seasoning
  • 3 tbsp seasoned salt
  • 2 tbsp coarse pepper
  • 1 tbsp cayenne pepper
  • 1/2 lb. sirloin steak (or steak of your choice)
  • 1 lb. shrimp, peeled and deveined
  • 2 green onions, chopped


  • Bring the water and stock to a boil in a medium sized sauce pan; add grits.
  • Reduce heat to medium-low, stir and add 1/2 stick butter through cayenne pepper.
  • 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.
  • Make sure to taste and adjust salt and pepper according to your taste.
  • 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.
  • 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.
  • Serve by topping grits with shrimp and steak; garnish with scallions.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Adam

    I made grits one time, either that or polenta. What’s the difference? I’m a yankee what the hell do I know? It came out good, but this motivated me to try again! Maybe I’ll use that bomb steak rub of mine. We do have some great seafood up here that could play a role. Cabot chedder is serious, love my VT neighbor. Great recipe/photos!


    1. Shea

      I understand – I’m married to a yankee! Grits and polenta are both made from stone ground cornmeal, but apparently from two different types of corn. There’s really not a major difference besides that, though. I love them both. Thanks for visiting!!

  2. Stephanie

    YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  3. adam j. holland

    Hell to the effing yeah! Sounds like we’re in the same boat. My wife is a Yank (bred and born in the Bronx). The only thing she knows about grits, she saw in “My Cousin Vinny.” — Grits were never a big thing in my home growing up in northeast Texas, but I do enjoy them so. Made ‘fresh’ grits just this past week to go with a blackened fish recipe. (Wife enjoyed it!) Beautiful, as always, Shea. 🙂

    1. Shea

      Thanks Adam – I bet grits with blackened fish was amazing!!

  4. Candace @ Cabot

    Oh. My. Word. This is about the most swoonworthy thing I’ve seen in ages. So many of my favorite things…all in one amazing dish. This is going to become my go-to special occasion meal. Thank you for creating this masterpiece!

    1. Shea

      Thank you Candace! It’s definitely a keeper.

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