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Southern Shrimp & Grits Recipe

Southern Shrimp & Grits Recipe

“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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Southern Shrimp & Grits

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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."

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Wine Pairings

Light-Bodied White Wine

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