Rating: 4.5 stars
50 Ratings
  • 5 star values: 29
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2

Crank up the heat (in your weeknight meal, that is!) and serve a spicy version of this Southern favorite.

Recipe by Cooking Light March 2010

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Read the full recipe after the video.

Recipe Summary test

hands-on:
18 mins
total:
20 mins
Yield:
4 servings (serving size: 1 cup grits, about 1 1/2 cups shrimp mixture, and 1 tablespoon green onions)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, water, butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese.

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  • While grits cook, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in bacon, tomatoes, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Nutrition Facts

510 calories; fat 15.9g; saturated fat 7.5g; mono fat 4.9g; poly fat 1.8g; protein 41.1g; carbohydrates 49.5g; fiber 2.4g; cholesterol 206mg; iron 5mg; sodium 972mg; calcium 481mg.
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