Shrimp and Grits

Shrimp and Grits
Photo: Plamen Petkov
Serves: 4


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1 cup whole milk
Salt and pepper
1 cup yellow whole-grain cornmeal
2 strips bacon
2 red and/or orange bell peppers, seeded and sliced
4 scallions, thinly sliced
1 pound medium shrimp, peeled and deveined
1 teaspoon hot cayenne pepper sauce
1/4 cup grated Parmesan


Prep: 12 Minutes
Cook: 40 Minutes

1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring.

2. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble.

3. Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Sauté until shrimp turn almost opaque, 3 minutes. Remove from heat.

4. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.

Created date

December 2013

Nutritional Information

Calories 292
Fat 8 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24 g
Carbohydrate 32 g
Fiber 4 g
Cholesterol 158 mg
Iron 2 mg
Sodium 1100 mg
Calcium 197 mg