Guilt-free Shrimp and Grits

I was raised in the South, but somehow I can't remember a single time that shrimp and grits ever made it onto our dinner table. I can't even remember grits being on the menu at all for that matter. Cream of Wheat, yes. Grits, no. I blame that one on having parents raised far closer to Canada than Mexico. And yes, I said blame because its a shame we weren't eating this more often. Its so good!

This recipe requires you to pay a little more attention than most of my recipes, mostly because of the shrimp. They overcook quickly if you aren't watching what's happening in the pan. However, the extra effort is so worth it. The creamy, cheesy cheddar grits are perfect with the heat of the shrimp and the crispy, salty bacon adds...who am I kidding...its bacon. It makes everything awesome.

Here is what your'll need:
1lb Large or Jumbo shrimp, raw, shelled, de-veined
3/4c quick grits (not instant)
1 14oz can chicken broth
1c water
1/4 tsp black pepper
1/2c sharp cheddar cheese
2 strips of bacon
1/2 a large yellow onion, finely chopped
1/2 a green bell pepper, finely chopped
1 tsp garlic, finely chopped
1/4c fat free half and half
1 tsp Tabasco sauce (optional, omit for non-spicy shrimp and grits)


Here's how to make the recipe:

1. In a sauce pan bring 1c chicken broth and 1c water to boil and whisk in grits and black pepper. Cook according to the package directions.

2. In a large sauté pan over medium heat, fry bacon until crispy. Remove bacon from pan and transfer it to a paper towel, leaving he residual bacon fat in the pan. 

3. Add finely chopped onion to sauté pan and cook until translucent, 3-4 minutes. Add finely chopped bell pepper and garlic and continue to cook until peppers are soft, 2-3 more minutes.

4. Push onions, peppers and garlic to the outer edge of the pan and add shrimp in a single layer in the center of the pan and lightly season with salt and pepper. The shrimp cooks quickly. It only needs about 2 minutes (or less) on each side. You want to cook it until it is no longer pink and translucent, but is still tender.

5. As soon as shrimp is cooked through, lower the heat to simmer and stir in half and half, being sure to scrape up all the tasty bits of bacon and veggies off the bottom of the pan. Add Tabasco sauce, if desired. I loved the spicy kick, but I removed the kid's shrimp from the pan before I added the Tabasco sauce.

6. Turn your attention back to your grits. Give them a good stir. I like my grits to be a little looser, so I ended up stirring in the remaining chicken broth, about 1c of additional broth. Add cheddar cheese and mix well.Continue to stir until cheddar is melted. Season as needed with salt and pepper.

7. Divide grits into serving bowls and top with shrimp and sauce. Serve immediately. Enjoy!

I served ours with a side of zucchini. It is just two rough chopped zucchini sauteed with 1/2tbsp olive oil and 1tsp minced garlic with salt and pepper. Cook over medium heat until tender, about 5-7 min.

I’d love to hear what you thought of the recipe. Please feel free to leave comments!