Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.

Recipe by Cooking Light December 2002

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Karry Hosford

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup shrimp mixture and 2/3 cup grits)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper and shrimp; saute 7 minutes or until shrimp are done. Add tomato and onions; cook 3 minutes, stirring frequently. Remove from heat; keep warm.

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  • Bring milk and broth to a boil in a large saucepan over medium-high heat; gradually stir in grits. Cover, reduce heat to low, and simmer 5 minutes or until thick, stirring occasionally. Add cheese and Worcestershire, stirring until cheese melts. Serve shrimp mixture over grits.

Nutrition Facts

329 calories; calories from fat 16%; fat 6g; saturated fat 2.5g; mono fat 1.4g; poly fat 1g; protein 35.3g; carbohydrates 32.8g; fiber 1.9g; cholesterol 187mg; iron 4.2mg; sodium 508mg; calcium 311mg.
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