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Southern Shrimp & Grits

Total Time

Prep/Total Time: 30 min.


4 servings

“This is just an old Southern stick-to-your-ribs dinner combining fresh shrimp, a medley of peppers, onion and creamy cheese grits. It’s great served with corn bread and sliced tomatoes.” —Melissa Birdsong, Gilbert, South Carolina
Southern Shrimp & Grits Recipe photo by Taste of Home


  • 2-1/2 cups chicken broth
  • 1 cup quick-cooking grits
  • 1 medium onion, sliced
  • 1 package (14 ounces) frozen pepper strips, thawed
  • 4 teaspoons olive oil
  • 3/4 pound uncooked large shrimp, peeled and deveined
  • 1/4 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream


  1. In a large saucepan, bring broth to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened.
  2. Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. Add the shrimp, parsley and lemon juice; saute 3-4 minutes longer or until shrimp turn pink.
  3. Stir cheese and sour cream into grits; serve with shrimp mixture.

Nutrition Facts

1 each: 448 calories, 19g fat (10g saturated fat), 146mg cholesterol, 899mg sodium, 41g carbohydrate (8g sugars, 4g fiber), 25g protein.

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