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Shrimp and Grits Dip


Shrimp and Grits Dip

Easy, cheesy, and loaded with shrimp — who doesn’t want to dig into that bowl of dip? This quick and easy recipe from Every Day with Rachel Ray is a guaranteed crowd-pleaser and comes together with just a handful of ingredients in about 15 minutes.

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  • 3 Cups whole milk
  • 1 Cup quick-cooking grits
  • 2 Tablespoons butter
  • 2 Cups shredded Cheddar
  • ¼ Cup jarred pimientos, drained and diced
  • Cooked tail-on shrimp, for dipping
  • Thinly sliced scallions, for garnish


Preheat the broiler. In a medium pan, bring the milk and 2 cups water to a boil. Whisk in the grits and cook, stirring, until thickened, about 5 minutes. Add the butter; stir until melted. Stir in half the cheese and half the pimientos.

Transfer the grits to a fondue pot or other ovenproof pot; top with the remaining cheese and pimientos. Broil until the cheese browns, 3 to 5 minutes. Line the rim of the pot with the shrimp and garnish with scallions to serve.