NEXT RECIPE >

Southern Shrimp & Grits Recipe
Southern Shrimp & Grits Recipe photo by Taste of Home
Next Recipe

Southern Shrimp & Grits Recipe

Read Reviews
3 1 2
Publisher Photo
“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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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
  • 3/4 pound uncooked large 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

Nutritional Facts

1 each: 448 calories, 19g fat (10g saturated fat), 146mg cholesterol, 899mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 25g protein .

Directions

  1. 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.
  2. 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.
  3. Stir cheese and sour cream into grits; serve with shrimp mixture. Yield: 4 servings.
Originally published as Southern Shrimp & Grits in Simple & Delicious February/March 2011, p27

Light-Bodied White Wine

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


Reviews for Southern Shrimp & Grits

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
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
TessaMB 176942
Reviewed Jan. 30, 2013

"The grits were too rich on their own and then adding the shrimp and sauce just made it worse. No thank you."

Loading Image