Sautéed Shrimp with Cheese Grits



1-1/2 cups chicken broth
1-1/2 cups milk
3/4 cup Dixie Lily Quick Grits
1/4  tsp. salt or garlic salt
1 cup shredded cheddar cheese


1 cup diced, cooked bacon
1/2 cup slivered onion
1 lb. medium shrimp, peeled and deveined
2 tsp. hot sauce, or to taste
1/2 cup thinly sliced green bell pepper strips
1/2 cup thinly sliced red bell pepper strips
Sliced green onions and shredded cheddar for garnish


To prepare grits, 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 cheddar cheese. Keep warm.

To prepare shrimp, cook bacon in skillet until crisp; drain all but 2 tablespoons of fat from skillet.
Add shrimp, peppers and onion; cook until vegetables are tender and shrimp turn pink. Season with hot pepper sauce.

Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and cheddar cheese.
Makes 6 servings.

3 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *