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Shrimp and Grits

Photo attribution: Leanne Brown
Ready In: 35 minutes
Serves: 5
Low Added Sugar

This is far from an authentic Southern version of this dish, but it is absolutely delicious.

What you'll need

Measuring cups
Measuring spoons
Cutting board
Sharp knife
Medium pot with lid
Large pan
Spatula or spoon


Serves 5
1 cup Grits
2 cups Vegetable Broth low-sodium or Chicken Broth low-sodium
2 1/2 cups Water
1/2 cup Cheddar Cheese sharp, grated
3 stalks Scallions finely chopped
1 pound Shrimp peeled and deveined
1 tablespoon Vegetable Oil
1 Onion medium, chopped
1 Bell Pepper chopped
2 stalks Celery chopped
2 cloves Garlic finely chopped
1 Green Chili Peppers finely diced (optional)
1 Tomato chopped


1.Bring the stock to a boil in a medium-sized pot, then turn the heat down to low and slowly pour the in the grits while stirring briskly with a wooden spoon. Stirring while pouring is a crucial to keep the grits creamy and smooth—no lumps! Once the grits become smooth and a little thicker, place the lid on the pot with the spoon still in it so that steam can escape.
2.Let the grits cook while you prepare the rest of the meal, checking in occasionally to give them a stir. The total cooking time should be about 25 to 30 minutes.
3.Meanwhile, prepare the shrimp and vegetables. Heat the oil to a large pan on medium heat. Add the onion, pepper, and celery. Sauté until the onion is just translucent, about 2 minutes.
4.Add the garlic, as well as the green chili if you like things spicy. Let everything cook for another minute. Add the tomato and cook for 3 or 4 minutes, until the tomato releases its juice and the vegetables resemble a thick and chunky sauce. Add a dribble of water to keep everything loose and saucy, then toss in the shrimp.
5.Cook, stirring occasionally, until the shrimp are pink all over. Add salt and pepper to taste.
6.Once the grits are ready, take them off the heat and add the cheese and most of the scallions, then stir. Ladle the grits into bowls and top with the shrimp, vegetables, and a few more scallions.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 5

Amount Per Serving
Calories 342
% Daily Value*
Total Fat 10 g13%
Saturated Fat 4 g20%
Sodium 381 mg17%
Total Carbohydrate 33 g12%
Dietary Fiber 9 g32%
Protein 36 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: