Shrimp and Grits

Shrimp and Grits Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds.

Yield:

Serves 6 (serving size: 1/2 cup grits and about 1/2 cup shrimp mixture)

Recipe from

Nutritional Information

Calories 236
Fat 7.9 g
Satfat 4.1 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 18.4 g
Carbohydrate 22.8 g
Fiber 2.1 g
Cholesterol 115 mg
Iron 1.3 mg
Sodium 583 mg
Calcium 173 mg

Ingredients

3 cups water
1 tablespoon butter
3/4 cup uncooked quick-cooking grits
2 ounces grated Parmesan cheese (about 1/2 cup)
5/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 center-cut bacon slices, chopped
1 cup chopped white onion
1 tablespoon minced garlic
1 (8-ounce) package presliced mushrooms
1 pound medium shrimp, peeled and deveined
1/2 teaspoon crushed red pepper
1/4 cup half-and-half
1 tablespoon all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
1/3 cup chopped green onions

Preparation

1. Bring 3 cups water and butter to a boil in a small saucepan. Whisk in grits; cover and cook 5 minutes, stirring frequently. Remove from heat. Stir in cheese, 1/4 teaspoon salt, and 1/2 teaspoon black pepper; cover. Keep warm.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add white onion, garlic, and mushrooms to pan; cook 8 minutes or until mushrooms begin to brown and give off liquid, stirring frequently. Add shrimp and red pepper; cook 3 minutes. Combine half-and-half and flour in a small bowl, stirring with a whisk until smooth. Add broth, flour mixture, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon black pepper to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Top with green onions. Serve shrimp mixture with grits.

Note:

Mary Drennen,

March 2013
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