This is a very well known dish around here. The last time I had this was at Commander’s Palace in New Orleans in a BBQ Shrimp form with brie mixed in the grits. It was decadent and wonderful!
DH’s dad gave us a bunch of frozen shrimp and at first, I was going to make a Shrimp Scampi. However, after watching a throwdown for Shrimp & Grits, DH and I changed our minds.
We knew that we couldn’t have the heavier versions featured, so I turned to Cooking Light online for some inspiration and I found a great recipe! I will say, the only thing we will do next time is omit the bell peppers. DH and I agreed that it just tasted like it didn’t belong in there at all.
Southern Shrimp & Grits
Source: Cooking Light
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon hot sauce (such as Tabasco)
- 1 1/2 pounds peeled and deveined large shrimp
- 2 bacon slices, chopped
- 1 cup frozen chopped onion
- 1/4 cup frozen chopped green bell pepper
- 1 1/2 teaspoons bottled minced garlic
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup chopped green onions, divided
- 5 cups water
- 1 1/2 cups uncooked quick-cooking grits
- 1 tablespoon butter
- 1 teaspoon salt
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- Combine first 3 ingredients; set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently.
- Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Stir in butter and salt. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions.
Calories: 408, Fat: 12.5 g, Fiber: 2g