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Makeover Shrimp and Grits

Total Time

Prep: 30 min. Cook: 15 min.


4 servings

Shrimp and grits is an iconic comfort dish in most parts of the South. These grits have a creamy richness that is so critical to the essence of good shrimp and grits. Lizabeth Elvington — Dillon, South Carolina
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  • 1 can (14-1/2 ounces) plus 1/2 cup reduced-sodium chicken broth, divided
  • 2 cups water
  • 3/4 cup fat-free half-and-half
  • 1 cup uncooked old-fashioned grits
  • 2 center-cut bacon strips
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mushrooms
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 3/4 teaspoon hot pepper sauce, divided
  • 1/3 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons reduced-fat butter
  • 1/4 teaspoon white pepper


  1. In a large heavy saucepan, bring the can of broth, water and half-and-half to a boil. Slowly whisk in grits. Reduce heat; cover and simmer for 15-20 minutes or until thickened, stirring occasionally.
  2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Crumble bacon and set aside.
  3. In a large resealable plastic bag, combine flour and pepper. Add shrimp, a few at a time, and shake to coat; set aside.
  4. Saute mushrooms in the bacon drippings until tender. Add the onions, garlic and shrimp; cook and stir until shrimp turn pink. Stir in the lemon juice, 1/4 teaspoon pepper sauce and remaining broth.
  5. Stir the cheeses, butter, white pepper and remaining pepper sauce into the grits. Serve with shrimp mixture. Top with reserved bacon.

Nutrition Facts

1 each: 423 calories, 12g fat (6g saturated fat), 165mg cholesterol, 784mg sodium, 46g carbohydrate (5g sugars, 2g fiber), 32g protein.

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