Shrimp and grits, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.
3 tablespoons fresh lemon juice
1/2 teaspoon hot sauce (such as Tabasco)
1 1/2 pounds peeled and deveined large shrimp
2 bacon slices, chopped
1 cup frozen chopped onion
1/4 cup frozen chopped green bell pepper
1 1/2 teaspoons bottled minced garlic
1 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions, divided
5 cups water
1 1/2 cups uncooked quick-cooking grits
1 tablespoon butter
1 teaspoon salt
3/4 cup (3 ounces) shredded sharp cheddar cheese
How to Make It
Combine first 3 ingredients; set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.
I made this dish last night and was completely underwhelmed. It was bland and boring, even when I added additional seasonings (e.g. chili lime powder) to make it more flavorful. Based on the reviews, my expectations were far higher than this turned out. We like highly flavorful food and this just didn't cut it.
True Low Country Grits come from the heart of Charleston, SC. These grits are stone ground and of course will take longer to cook. This will be an ingredient you should ad to your pantry! A 5 lb. sack can go a long way!!! There are so many varieties of this recipe that will tantalize your taste buds.
Good, solid recipe. Not as decadent as the meal you'd get in a restaurant, but satisfied our craving for shrimp and grits. I used chicken broth and milk for the liquid in the grits, and mixed in a cup of cheese into the grits.
Very good, even without the tomatoes that some other equally delicious CL recipes use. We had a lean cajun spiced bacon which we doubled, and I think the extra taste was worth the extra calories. I also prefer to use an anaheim pepper rather than a green bell and to stir some cheese (about half as much) into the grits rather than sprinkle it on top. And I use 1/2 chicken stock 1/2 water to make grits. You might also want less stock in the shrimp dish: 3/4 cup is plenty. Served with crusty rolls and a salad.
I read all the reviews and comments and made adjustments to the recipe as suggested. I made the grits with milk and added cheese. The sauce for the shrimp was delish but soupy so I added Wondra quick mixing flour to thicken it to the right consistency. This recipe was quick, easy and ohhhh so good. Good enough for company!!!
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