Community Recipe
from [clayton]
Shrimp & Grits

Shrimp & Grits

  • Yield: 6 servings
  • Prep time:30 Minutes
  • Cook time:45 Minutes


  • 4 cup(s) chicken broth low sodium
  • 1 cup(s) regular grits
  • 1/2 teaspoon(s) salt
  • 1 cup(s) sharp cheddar shredded and divided (3/4 c and 1/4 c)
  • 1 cup(s) monterey jack chesse with jalapeno peppers shredded
  • 2 tablespoon(s) butter
  • 6 green onions chopped
  • 1 green bell pepper chopped
  • 1 clove(s) garlic minced
  • 1 pound(s) shrimp peeled and sauteed
  • 10 ounce(s) can of Rotel drained, but reserve juice
  • 1/4 teaspoon(s) pepper


Bring 4 cups chicken broth and salt to a boil in a large saucepan. Stir in grits- cover, reduce heat and simmer 15- 20 minutes till done.

Stir together - grits, 3/4 cup cheddar cheese, and all the monteray jack cheese.

Melt butter in large skillet over medium heat and saute green onions, bell pepper and garlic for 5 minutes or until tender.

Stir the green onion, bell pepper and garlic into the grits and cheese. Add the shrimp and the drained Rotel.

After stirring, mine was too thick I thought, so I added little drizzles of the Rotel juice at a time and also a little milk to thin it out just a little.

Sprinkle the top with the remaining cheddar (I used more!)

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Shrimp & Grits recipe