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15 min.
10 min.
6 servings

Sauteed Shrimp and Cheese Grits



  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 3/4 cup Jim Dandy® Quick Grits
  • 1/4 teaspoon salt
  • 1 cup shredded Cheddar cheese


  • 1 cup diced bacon
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 cup thinly sliced green bell pepper, strips
  • 1/2 cup thinly sliced red bell pepper strips
  • 2 teaspoons hot pepper sauce, or to taste


  • Sliced green onions
  • Shredded Cheddar cheese

Preparation Directions

  1. GRITS
  2. BRING chicken broth and milk to a boil in large saucepan. Stir in grits and salt; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Stir in 1 cup cheese. Keep warm.
  4. COOK bacon in skillet until crisp. Remove from skillet and drain on paper towels; set aside. Drain all but 2 tablespoons drippings from skillet. Add shrimp and peppers; cook until vegetables are tender and shrimp turn pink, about 3 to 5 minutes. Season with hot pepper sauce. Stir in bacon.
  5. SERVE shrimp mixture over warm cheese grits. Garnish with green onions and cheese.

Nutritional Information Per Serving

Serving Size (1/6), Calories 340 (Calories from Fat 200), Total Fat 23g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 160mg, Sodium 690mg, Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 4g), Protein 25g; Percent Daily Value*: Vitamin A 4%, Vitamin C 35%, Calcium 10%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.