Saturday, November 19, 2011

Shrimp and Grits

This was another pantry-clearing recipe. We bought some grits last year (no clue what for) and they have been sitting in our pantry forever! Plus, we already had a bag of raw shrimp, turkey bacon, and most of the cheeses. I found the recipe sometime online, and of course had to add it to my Pinterest boards. Here is the link to the original pin...

We had never tried shrimp and grits before this experiment, but it was ridiculously delicious! We even loved the reheats when we ate them for dinner earlier this week. I had to improvise a little bit, as I ran out of flour while baking cookies. The panko breadcrumbs flaked off quite a bit when cooking, but everything was delicious. Also, I was short on chicken broth, so I replaced it with some extra milk in the grits instead. And here is my version and the recipe...

Shrimp and Grits
Serves 6


Cheese Grits Ingredients
1/2 can low-sodium chicken broth
1 + 1/2 c. fat free milk
1 + 1/3 c. water
1/2 t. salt
1 c. uncooked grits
3/4 c. shredded cheddar cheese
1/4 c. grated Parmesan cheese
1/2 t. hot sauce
1/4 t. pepper

Shrimp Topping Ingredients
2 sliced turkey bacon
1 lb. raw, peeled shrimp
1/8 t. salt
1/4 t. pepper
1/4 cup flour (I substituted 1/2 cup panko breadcrumbs)
1 cup fresh sliced mushrooms
2 t. canola oil
1/2 c. chopped green onions
2 garlic cloves, minced
1/2 can low-sodium chicken broth
2 T. fresh lemon juice
1/4 t. hot sauce


1. Bring broth, water, milk, and salt to a boil over medium-high heat. Gradually whisk in grits. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until thickened. Mix in cheeses, hot sauce, and pepper.

2.Cook bacon in a large skillet until brown and crispy. Remove and crumble.

3. Sprinkle shrimp with salt, pepper, and flour (or breadcrumbs) in Ziploc bag.

4. Saute mushrooms in oil for 5 minutes or until tender. Add green onions and saute for 2 minutes. Add shrimp and garlic and saute until shrimp are golden.

5. Stir in chicken broth, lemon juice, and hot sauce, cooking for a few more minutes. Serve over cheese grits, with crumbled bacon over the top.

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  1. I've never had grits, but the pictures alone make this recipe worth trying! I love shrimp and bacon!!

  2. @GretaI don't like grits made with water, but made with milk and cheese they almost start to taste like mashed potatoes. I went to a wedding that had a grits bar and it was delicious!

  3. I'm not a big grits fan, but your recipe looks yummy. I think your picture actually looks even better than the original!

    Cute blog design - Stopping by from Dutch Being Me's Linkup...


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