Southern Shrimp & Grits Recipe

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

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“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
Recommended: Top 10 Shrimp Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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
  • 12 uncooked jumbo 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

Directions

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.
Originally published as Southern Shrimp & Grits in Simple & Delicious February/March 2011, p27

Nutritional Facts

1 each: 448 calories, 19g fat (10g saturated fat), 146mg cholesterol, 899mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 25g protein.

  • 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
  • 12 uncooked jumbo 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.
Originally published as Southern Shrimp & Grits in Simple & Delicious February/March 2011, p27

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TessaMB User ID: 6083350 176942
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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