Shrimp and Grits

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 7.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.4g
  • Carbohydrate: 22.8g
  • Fiber: 2.1g
  • Cholesterol: 115mg
  • Iron: 1.3mg
  • Sodium: 583mg
  • Calcium: 173mg

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. 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. 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.
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