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Makeover Shrimp and Grits

 Makeover Shrimp and Grits
Shrimp and grits is an iconic comfort dish in most parts of the South. These grits have a creamy richness that is so critical to the essence of good shrimp and grits. Lizabeth Elvington — Dillon, South Carolina
4 ServingsPrep: 30 min. Cook: 15 min.

Ingredients

  • 1 can (14-1/2 ounces) plus 1/2 cup reduced-sodium chicken broth, divided
  • 2 cups water
  • 3/4 cup fat-free half-and-half
  • 1 cup uncooked old-fashioned grits
  • 2 center-cut bacon strips
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mushrooms
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 3/4 teaspoon hot pepper sauce, divided
  • 1/3 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons reduced-fat butter
  • 1/4 teaspoon white pepper

Directions

  • In a large heavy saucepan, bring the can of broth, water and
  • half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover
  • and simmer for 15-20 minutes or until thickened, stirring
  • occasionally.

2 of 2

Makeover Shrimp and Grits (continued)

Directions (continued)

  • Meanwhile, in a large nonstick skillet, cook bacon over medium heat
  • until crisp. Remove to paper towels; drain, reserving drippings.
  • Crumble bacon and set aside.
  • In a large resealable plastic bag, combine flour and pepper. Add
  • shrimp, a few at a time, and shake to coat; set aside.
  • Saute mushrooms in the bacon drippings until tender. Add the onions,
  • garlic and shrimp; cook and stir until shrimp turn pink. Stir in the
  • lemon juice, 1/4 teaspoon pepper sauce and remaining broth.
  • Stir the cheeses, butter, white pepper and remaining pepper sauce
  • into the grits. Serve with shrimp mixture. Top with reserved bacon.
  • Yield: 4 servings.
Nutritional Facts: 1-1/4 cups grits with 1/2 cup shrimp mixture equals 423 calories, 12 g fat (6 g saturated fat), 165 mg cholesterol, 784 mg sodium, 46 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.