Rating: 4 stars
24 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe by Cooking Light January 2004

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Yield:
6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions)
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Ingredients

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Directions

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  • Combine first 3 ingredients; set aside.

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  • 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.

Nutrition Facts

408 calories; calories from fat 28%; fat 12.5g; saturated fat 5.6g; mono fat 4.1g; poly fat 1.3g; protein 32.8g; carbohydrates 39.9g; fiber 2g; cholesterol 246mg; iron 5.1mg; sodium 890mg; calcium 154mg.
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