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Shrimp and Grits

Shrimp and Grits

Shrimp and Grits
  • 2 C water
  • 1 (14½ oz.) can chicken broth, fat-free low-sodium
  • ¾ C half-and-half
  • ¾ t salt
  • 1 C white grits
  • ¾ C cheddar cheese, shredded
  • ¼ C parmesan cheese, grated
  • 2 T butter
  • ½ tTabasco sauce
  • ¼ t white pepper
  • 3 slices bacon
  • 1 lb 21-25 Shrimp, peeled and deveined
  • ¼ t black pepper
  • ⅛ t salt
  • ¼ C flour
  • 1 C mushrooms, sliced
  • ½ C green onion, sliced
  • 2 cloves garlic, minced
  • ½ C chicken broth, fat-free low-sodium
  • 2 T fresh lemon juice
  • ¼ t Tabasco sauce
  • Garnish with lemon wedge
  1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.

  2. Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.

  3. Sprinkle shrimp with pepper and salt; dredge in flour. Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.

  4. Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.


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Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required

I love this

Shrimp and Grits is a nod to the south but the flavors are good anytime. The first time I made this for Erin she was understandably apprehensive. Take it easy on the hot sauce If you have to for the ones you are feeding but blast it in otherwise.

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