Posts Tagged With: Southern Food

Shrimp and Grits

I’m going to admit to something. I have a  little addiction that is a bit embarrassing. This addiction is to a British actor. I like to watch his TV shows, movies, read his interviews and I’m quite fond of the numerous blogs that are dedicated to him (the blogs I like more for the intelligent, funny women who run them than for the actor himself). You’re probably wondering why I’m making this confession. Well, one of those blogs had a post recently talking about how wonderful the South is. In that blog she mentioned shrimp and grits, even posting a picture. Now, I’ve heard of this combination before, but I’ve never tried it. But after reading her blog, I decided it was time to give shrimp and grits a go. This may be a new go-to meal in my house, it was so good. I found a recipe online which I used as a base, here is the original recipe. I made some adjustments  to the recipe to make it both gluten free and increase the amount of veggies in the dish.

Shrimp and Grits


  • 2 cups chicken broth
  • 1 cup milk
  • 3/4 teaspoon salt
  • 3/4 cup regular grits
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon white pepper
  • 3 bacon slices
  • 1 pound medium-size shrimp, peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup white rice flour
  • 1 cup sliced mushrooms
  • 1/2 bell pepper, chopped (red, yellow or orange)
  • 1/2 medium white onion, chopped
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon hot sauce


  1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 5-7 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
  2. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
  3. Sprinkle shrimp with pepper and salt; dredge in rice flour.
  4. Sauté mushrooms, white onion, and bell pepper in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
  5. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon.
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