Shrimp and Grits

shrimp-grits Photo: Plamen Petkov


  • 1 cup whole milk
  • Salt and pepper
  • 1 cup yellow whole-grain cornmeal
  • 2 strips bacon
  • 2 red and/or orange bell peppers, seeded and sliced
  • 4 scallions, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 1 teaspoon hot cayenne pepper sauce
  • 1/4 cup grated Parmesan


1. Make grits: In a large pan, bring milk, 3 cups water and 1/4 teaspoon salt to a boil. Add cornmeal in a steady stream, whisking, until no lumps are visible. Cover, reduce heat to low and simmer, stirring and scraping pan every 10 minutes, until tender, 35 minutes. Uncover; cook 5 minutes longer, stirring.

2. While grits cook, fry bacon in a large skillet over medium heat, turning, until crisp, 5 to 6 minutes. Drain on paper towels. Let cool; crumble.

3. Add bell peppers, white parts of scallions, 1/8 teaspoon salt and 1/4 teaspoon pepper to skillet with bacon fat. Sauté until bell peppers are crisp-tender, 7 minutes. Stir in shrimp, pepper sauce and 1/2 cup water. Sauté until shrimp turn almost opaque, 3 minutes. Remove from heat.

4. Remove grits from heat; stir in cheese. Divide among 4 bowls; top with shrimp mixture. Garnish with bacon and scallion greens.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 292
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 24g
Carbohydrate per serving: 32g
Fiber per serving: 4g
Cholesterol per serving: 158mg
Iron per serving: 2mg
Sodium per serving: 1100mg
Calcium per serving: 197mg