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Shrimp and Cheddar Grits

Shrimp and Cheddar Grits

Course Main Course
Cuisine American
Keyword shrimp-and-cheddar-grits
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 674kcal
Author Melissa Sperka


  • Grits:
  • 4 cups chicken broth
  • ¾ cup half-and-half
  • 1 teaspoon garlic salt
  • 1 cup stone ground grits
  • 1 cup shredded white or yellow sharp Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter
  • Shrimp:
  • 4 bacon slices
  • 2 tablespoon butter
  • ¼ cup green bell pepper or poblano pepper diced
  • 1 bunch green onions thinly sliced
  • 1 pound medium-size shrimp peeled and deveined
  • ¼ cup all purpose flour
  • ½ teaspoon Old Bay or Seafood Magic seasoning
  • ½ teaspoon garlic salt divided
  • ¼ teaspoon lemon pepper
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth plus additional as needed to thin sauce
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon hot sauce
  • ¼ teaspoon Worcestershire sauce
  • 3 tablespoon chopped Italian parsley


  • To make grits: In a medium-size heavy bottomed saucepan bring the chicken broth. half-and-half and salt to a boil. Whisk in the grits gradually.
  • Reduce to a simmer and allow to cook covered for 20-30 minutes or until the grits are tender, stirring occasionally to prevent sticking.
  • Stir in the cheddar cheese, Parmesan cheese and butter. Mix until combined. Keep warm until serving.
  • To make shrimp: In a large skillet cook the bacon until crisp. Remove to paper towels to drain, then crumble and set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Add butter to bacon drippings. Over medium high saute the diced pepper until softened and beginning to brown .Add the green onion. Cook for 1 minute longer
  • Sprinkle shrimp with flour, Old Bay seasoning, ¼ teaspoon garlic salt until evenly coated.
  • Add the seasoned shrimp and garlic to the pan and continue to saute until the shrimp are browned about 2 minutes over medium-high.
  • Add the broth, lemon juice, hot sauce and Worcestershire sauce.
  • Scrape the bottom of the pan to remove any browned bits and cook for 2 minutes longer until slightly thickened. Add the parsley and crumbled bacon.
  • Serve immediately ladled over hot cheddar grits.
  • Garnish with additional bacon and green onion, if desired. .


Serving: 1serving | Calories: 674kcal | Carbohydrates: 44g | Protein: 36g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 2940mg | Potassium: 626mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1467IU | Vitamin C: 31mg | Calcium: 416mg | Iron: 2mg