Shrimp and Grits

Shrimp and Grits
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins

For the best texture, use stone-ground grits.


1 1/2cups water
1 1/2cups 2 percent reduced-fat milk
3/4cup stone-ground grits
3/4cup shredded sharp Cheddar cheese
3tablespoons grated Parmigiano Reggiano cheese
1/4teaspoon salt
Freshly ground black pepper
1/8teaspoon Tabasco sauce
6 bacon slices, chopped
1pound shrimp, peeled and deveined
2cups thickly sliced button mushroom
1/2cup beer or reduced sodium chicken broth
1cup chopped green onions
1clove garlic, minced
1tablespoon fresh lemon juice
1/8teaspoon Tabasco sauce
Freshly ground black pepper
2tablespoons chopped fresh parsley


  1. To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
  2. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
  3. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
  4. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 17g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 190mg
  • Sodium 1320mg
  • Potassium 720mg
  • Carbohydrate 34g
  • Fiber 2g
  • Sugars 5g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 15%
  • Calcium 40%
  • Iron 8%