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Southern Shrimp and Grits

 Southern Shrimp and Grits
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
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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
  • 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


  • 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.
  • 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.

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Southern Shrimp and Grits (continued)

Nutritional Facts: 1 cup grits with 1/2 cup shrimp mixture equals 674 calories, 42 g fat (22 g saturated fat), 241 mg cholesterol, 1,845 mg sodium, 33 g carbohydrate, 1 g fiber, 41 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.