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

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A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch, dinner and when company’s coming. It’s down-home comfort food at its finest.—Mandy Rivers, Lexington, South Carolina
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 2 cups reduced-sodium chicken broth
  • 2 cups 2% milk
  • 1/3 cup butter, cubed
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup uncooked old-fashioned grits
  • 1 cup (4 ounces) shredded cheddar cheese
  • SHRIMP:
  • 8 thick-sliced bacon strips, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun or blackened seasoning
  • 4 green onions, chopped

Nutritional Facts

674 calories: 1 cup grits with 1/2 cup shrimp mixture, 42g fat (22g saturated fat), 241mg cholesterol, 1845mg sodium, 33g carbohydrate (7g sugars, 1g fiber), 41g protein .

Directions

  1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. Yield: 4 servings.
Originally published as Southern Shrimp and Grits in Country Woman April/May 2012

Light-Bodied White Wine

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


Reviews for Southern Shrimp and Grits

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
NevadaMike
Reviewed Feb. 19, 2016

"Absolutely delicious, but with almost 1,900 mg of sodium per serving, I will only make this on rare occasions. That is nearly one full day's worth of salt."

MY REVIEW
KristineChayes
Reviewed Jan. 11, 2016

"Made this tonight for dinner & it was excellent! I used precooked shrimp & saut?ed just until heated through & lightly browned. Adding some andouille sausage sounds good, spywife! I'll definitely be making this again."

MY REVIEW
spywife
Reviewed Jan. 3, 2015

"This recipe is soo easy and is delish! Am going to make it again tonight and will add some andoughee (?) sausage. I also used cooked shrimp and just had to heat. Yummy!"

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