Shrimp and Cheesy Grits with Bacon

Shrimp and Cheesy Grits with Bacon

Diane 0

"Lowcountry style shrimp and grits at its best!"

Ingredients 1 h {{adjustedServings}} servings 514 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 257 mg
  • 86%
  • Sodium:
  • 1490 mg
  • 60%

Based on a 2,000 calorie diet

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  1. Bring chicken broth and evaporated milk to a boil in a large saucepan; stir in grits and salt and return to a boil. Reduce heat to low, cover, and simmer grits until thick, stirring often, about 5 minutes. Stir in 1 cup Cheddar cheese until melted. Set grits aside and keep warm.
  2. Cook and stir bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer bacon to a bowl. Drain all but 2 tablespoons of bacon drippings from the skillet and cook and stir shrimp, green bell pepper, and onion in bacon drippings until shrimp are bright pink and no longer translucent inside and green pepper is tender, 5 to 8 minutes. Stir bacon into shrimp mixture.
  3. Spread grits into a serving dish, top with shrimp mixture, and sprinkle with 1 tablespoon Cheddar cheese for garnish.
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Reviews 15

  1. 21 Ratings

Tina Thomas Hand

This was a delicious and simple dish to make. I followed this recipe almost exactly. Only made a few minor changes. I only made enough for one to start. I cooked the white grits according to the package and when they were done I put in a pat of butter and a good sprinkle of Parmesan cheese. I also added minced garlic to the onion, green pepper mixture. When the shrimp where done, I added a 1/4 cup of chicken broth (to loosen the bits from the pan). At the very end I added a handful of grated cheddar and a sprinkle of Old Bay to the shrimp. I wish I could say that my whole family loved it but alas...they dont like seafood. I, however, thought it was wonderful!!!

Anne A.

LOVED this recipe! Nice, creamy, and easy and no tomatoes :) As always, I made a few changes but they were simple. I cooked the bacon whole and saved to sprinkle on top; added minced garlic to the pepper and onion, cooked that down and added about 2 TBSP of flour before adding the shrimp (which I increased to 2 lbs, jumbo-precooked); lastly I used water instead of chicken broth for my grits (personal preference). This recipe is a keeper for sure-Thanks!

Rhonda Boyd Peters

Yummy! Hit with the whole family. I used chicken bullion and water since I didn't have broth. Green peppers are not my friend, so they were omitted. I used chopped green onions to replace the chopped onion and it added a lovely color. Also added old bay to the shrimp and a bit of cayenne. Tasted like it was a lot harder work than it was. Love that it's good for breakfast, lunch or dinner.