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Southern Shrimp & Grits

 Southern Shrimp & Grits
“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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Stir cheese and sour cream into grits; serve with shrimp mixture.
  • Yield: 4 servings.
Nutritional Facts: 3/4 cup shrimp mixture with 3/4 cup grits equals 448 calories, 19 g fat (10 g saturated fat), 146 mg cholesterol, 899 mg sodium, 41 g carbohydrate, 4 g fiber, 25 g protein.

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Southern Shrimp & Grits (continued)

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