Rating: 4.5 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Drennen
Recipe by Cooking Light March 2013

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Read the full recipe after the video.

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

236 calories; fat 7.9g; saturated fat 4.1g; mono fat 1.4g; poly fat 0.5g; protein 18.4g; carbohydrates 22.8g; fiber 2.1g; cholesterol 115mg; iron 1.3mg; sodium 583mg; calcium 173mg.
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