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Shrimp and Grits Recipe
Shrimp and Grits Recipe photo by Taste of Home

Shrimp and Grits Recipe

Publisher Photo
For a sweet and spicy meal, I serve shrimp and vegetables in a honey, lemon juice, pepper sauce alongside dressed-up grits. It's my fresh spin on the Southern classic. —Judith King, Madisonville, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups water
  • 1 cup fat-free half-and-half
  • 4 teaspoons butter, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup quick-cooking grits
  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1/2 to 1 teaspoon hot pepper sauce
  • 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Nutritional Facts

1/2 cup shrimp mixture with 3/4 cup grits equals 388 calories, 11 g fat (7 g saturated fat), 198 mg cholesterol, 823 mg sodium, 42 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

Directions

  1. In a large saucepan, bring water, half-and-half, 2 teaspoons butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat.
  2. Meanwhile, in a small bowl, mix ketchup, honey, lemon juice and pepper sauce. In a large skillet, heat remaining butter over medium-high heat. Add celery and onion; cook and stir until tender. Add shrimp; cook and stir until shrimp turn pink. Stir in ketchup mixture.
  3. Stir cheese into grits. Serve shrimp mixture with grits. Yield: 4 servings.
Originally published as Shrimp and Grits in Light & Tasty December/January 2006, p53

Nutritional Facts

1/2 cup shrimp mixture with 3/4 cup grits equals 388 calories, 11 g fat (7 g saturated fat), 198 mg cholesterol, 823 mg sodium, 42 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp and Grits

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 22, 2014

"My husband and I are crazy about this meal. I cut the recipe in half for the two of us, and used Sriracha instead of Tabasco, but otherwise I prepared it exactly as directed. This is a dish I will make again and again."

MY REVIEW
Reviewed Feb. 17, 2013

"This recipe was good, not great. I think what I didn't like was the ketchup. With the honey it was too sweet. May try it again without it."

MY REVIEW
Reviewed Feb. 14, 2011

"Wow, this was GREAT! I did not add the ketchup and I didn't miss it. I used fresh shrimp and cut them in half. It was a nice change from having potatoes or rice."

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