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Shrimp and Grits

Health JANUARY 2014

  • Yield: Serves: 4
  • Cook time: 40 Minutes
  • Prep time: 12 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24g
  • Carbohydrate: 32g
  • Fiber: 4g
  • Cholesterol: 158mg
  • Iron: 2mg
  • Sodium: 1100mg
  • Calcium: 197mg

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Shrimp and Grits Recipe