Southern Shrimp & Grits Recipe

Southern Shrimp & Grits Recipe photo by Taste of Home

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“This is just an old Southern stick-to-your-ribs dinner combining fresh shrimp, a medley of peppers, onion and creamy cheese grits. It’s great served with corn bread and sliced tomatoes.” —Melissa Birdsong, Gilbert, South Carolina

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Southern Shrimp & Grits Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2-1/2 cups chicken broth
1 cup quick-cooking grits
1 medium onion, sliced
1 package (14 ounces) frozen pepper strips, thawed
4 teaspoons olive oil
12 uncooked jumbo shrimp, peeled and deveined
1/4 cup minced fresh parsley
1 teaspoon lemon juice
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup sour cream

Directions

In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3-4 minutes longer or until shrimp turn pink.
Stir cheese and sour cream into grits; serve with shrimp mixture. Yield: 4 servings.

Nutritional Facts 3/4 cup shrimp mixture with 3/4 cup grits equals 448 calories, 19 g fat (10 g saturated fat), 146 mg cholesterol, 899 mg sodium, 41 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Southern Shrimp & Grits in Simple & Delicious February/March 2011, p27

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.