Great, great flavors, healthy, easy - You can't go wrong with this one. I used regular grits, so get those started cooking before everything else. I do doctor the recipe a bit though. True Low Country Grits come from the heart of Charleston, SC. Cook bacon in a large nonstick skillet over medium heat until crisp. My husband is still raving about the flavors this morning after we had this for dinner last night. https://www.tasteofhome.com/recipes/southern-shrimp-and-grits 6 servings (serving size: 2/3 cup shrimp mixture, 2/3 cup grits, 2 tablespoons cheese, and 2 teaspoons green onions). I also prefer to use an anaheim pepper rather than a green bell and to stir some cheese (about half as much) into the grits rather than sprinkle it on top. Everyone I have ever made this for raves about it and eagerly ask for the recipe. 408 calories; calories from fat 28%; fat 12.5g; saturated fat 5.6g; mono fat 4.1g; poly fat 1.3g; protein 32.8g; carbohydrates 39.9g; fiber 2g; cholesterol 246mg; iron 5.1mg; sodium 890mg; calcium 154mg. This makes the grits creamy. Simple, fast, easy, and delicous! Nutrition I also only use fresh shrimp and onion only. I read all the reviews and comments and made adjustments to the recipe as suggested. Info. It was bland and boring, even when I added additional seasonings (e.g. Shrimp and grits, sometimes called "breakfast shrimp," tastes great for lunch or dinner. I added a full cup of green peppers because I wanted more vegetables in it - 1/4 cup would barely be worth the trouble to chop. The texture is much creamier with some milk. Absolutely THE best shrimp and grits dish I've ever had. This will be an ingredient you should ad to your pantry! This recipe is amazing and extremely simple! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. This is a very healthy and quite tasty version of the classic lowcountry style of shrimp and grits, with the sauce being simply perfect just the way it is. We had a lean cajun spiced bacon which we doubled, and I think the extra taste was worth the extra calories. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Bring water to a boil in a medium saucepan; gradually add grits, stirring constantly. Every time I've made it, everyone LOVED it. chili lime powder) to make it more flavorful. If I use this again, I will cut it down to 1/2 c or less. Add onion, bell pepper, and garlic to drippings in pan; cook 5 minutes or until tender, stirring occasionally. Add onion to the pan and cook until tender, about 5 minutes. Stir in shrimp mixture, broth, and 1/4 cup green onions; cook 5 minutes or until shrimp are done, stirring frequently. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. I made the grits with milk and added cheese. A green salad and some crusty bread rounds it out and makes for a wonderful home cooked meal. We like highly flavorful food and this just didn't cut it. The sauce for the shrimp was delish but soupy so I added Wondra quick mixing flour to thicken it to the right consistency. I repurposed the leftover shrimp. This is awesome and I'd make it for company. You might also want less stock in the shrimp dish: 3/4 cup is plenty. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. I do not like green pepper, so that is left out. So good. Tasteless and runny. It was way too soupy! I doubled the hot sauce and left off the cheese. Good, solid recipe. Serve shrimp mixture over grits; sprinkle with cheese and remaining green onions. My husband craves it constantly! I made this and was disappointed in the sauce. sack can go a long way!!! And the last item is use more bacon fat, double the amount (or more). MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. I felt the sauce was too liquid, so I cut the water amount in half. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. The first thing I do is add goat cheese to the grits, 4 oz's to every cup of grits that you make. Highly recommened. I don't eat pork so I used chiles in adobo sauce for that smoky flavor - I probably used a total of 3 chiles with sauce. Served with crusty rolls and a salad. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time. 1 ½ pounds peeled and deveined large shrimp, 1 cup fat-free, less-sodium chicken broth, ¾ cup (3 ounces) shredded sharp cheddar cheese. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. And I absolutely love the hot and tangy kick the tobasco adds. Offers may be subject to change without notice. this link is to an external site that may or may not meet accessibility guidelines. Keep … I love that it came together so quickly! Also, I put the cheese into the grits so they truly were cheese grits, instead of sprinkling it on top. Good enough for company!!! A 5 lb. © Copyright 2020 Meredith Corporation. Adding more hot sauce and diced tomatoes on top at the end really enhanced the flavor and gave it the authentic look this dish needed. These grits are stone ground and of course will take longer to cook. Based on the reviews, my expectations were far higher than this turned out. I follow the recipe but use my own choice of hot sauce. The first thing I do is add goat cheese to the grits, 4 oz's to every cup of grits that you make. Add the cheese and cream and stir to combine. There are so many varieties of this recipe that will tantalize your taste buds. I do not like green pepper, so that is left out. Nice combination. Season with salt, pepper, and Tabasco. Really, really good -- makes me homesick for the Low Country. A little different from my "go to" Shrimp & Grits recipe but very good! I use stone ground grits that must be cooked longer. The best shrimp and grits recipe out there. You can't go wrong with this one! I made this last night and got rave reviews. Very good, even without the tomatoes that some other equally delicious CL recipes use. I used more cheese too - I always do :). This recipe was quick, easy and ohhhh so good. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free.

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