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Shrimp and Grits

 Shrimp and Grits
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Stir cheese into grits. Serve shrimp mixture with grits. Yield: 4

2 of 2

Shrimp and Grits (continued)

Directions (continued)

  • servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.