Shrimp and Grits

Recipe from Harris Teeter’s Fresh Catch Newsletter Shrimp is the number one consumed seafood in America. Worldwide the average amount of shrimp produced is five billion pounds, and America consumes one billion pounds of that shrimp. The number of heart-healthy omega-3 fatty acids found in shrimp is .27% in every 3oz serving.

Yield: 4 servings
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  • 2 1/2 pound(s) fresh shrimp, peeled, deveined
  • 8 6-inch slice(s) thick bacon, chopped, cooked and drained
  • 1 tablespoon(s) olive oil
  • 2 shallots, peeled and diced
  • 1 teaspoon(s) minced garlic
  • 1 red pepper, seeded and diced
  • 1 bunch(es) green onions
  • 1/2 cup(s) beef broth
  • 1/4 cup(s) heavy cream
  • 1 cup(s) pepper jack cheese
  • Hot sauce to taste
  • Grits


  1. 1. Cook grits according to directions and set aside keeping warm.
  2. 2. In a large nonstick sauté pan, bring olive oil to medium high heat. Add cooked bacon, garlic, shallots, red pepper and shrimp.
  3. 3. Sauté and toss frequently for 2 minutes.
  4. 4. Add beef broth and heavy cream and cook for an additional 2-3 minutes.
  5. 5. Add pepper jack cheese and hot sauce to taste until combined and cheese starts to melt.
  6. 6. Serve over the warm grits in a bowl.
July 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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