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

Shrimp and Grits Recipe

Read Reviews
5 5 7
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

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
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 6, 2015

"In love with this recipe! A slightly healthier version of a great meal. It is sweet and spicy. My husband and I like spice so I tend to be heavy handed with the hot sauce and thought it evened out the sweetness well. Making it again tonight!"

MY REVIEW
Reviewed Feb. 18, 2015

"I enjoyed this recipe. I used 4 tablespoons of butter in the grits instead of 2 tablespoons. I used 2 tablespoons of garlic butter to cook the celery and I used a red onion. Those are the only changes. I saved this recipe."

MY REVIEW
Reviewed Aug. 22, 2014 Edited Jul. 23, 2015

"My husband and I are crazy about this meal. I cut the amount of shrimp and all of the grits ingredients in half for the two of us, and used Sriracha instead of Tabasco. This is a dish I will make again and again.

Update: Last night my husband made two comments about the evening meal. First was, "Oh, good, shrimp & grits!" when I set it in front of him, and "This is a GREAT meal" about halfway through. High praise, indeed. Thank you, Judith, for sharing the recipe."

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."

Loading Image