Sautéed Shrimp with Cheese Grits
Plump, smoky shrimp and rainbow-bright bell peppers crown a pillow of ultra-creamy, cheddar-laced grits, while crisp bacon and fresh green onions add crunch and pop.
One forkful delivers buttery comfort, gentle heat, and sweet-corn richness—the very essence of Southern coastal cooking.
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
15
Ingredients
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
SAUTEED SHRIMP:
- 2-3 lbs. medium shrimp, deveined
- 4-6 slices of bacon, diced
- 1/2 cup chopped green onion (4-5 onions)
- 1/2 cup thinly sliced green bell pepper
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced yellow bell pepper
- 2 tsp. hot sauce, or to taste
- 1 tsp. granulated garlic
- Sliced green onions and shredded cheddar for garnish
Instructions
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 2-3 tablespoons of fat from skillet.
Add peppers and onion; sauté vegetables with creole seasoning, salt, pepper, and one teaspoon granulated garlic.
When vegetables are tender; add peeled and deveined shrimp and cook until they turn pink. (Approximately 2-3 minutes).
Serve shrimp mixture over warm cheese grits. Garnish with chopped green onions and cheddar cheese.
Products Used In This Recipe
Shop the Dixie Lily products that were used to bring this dish to life!
.jpg)
.jpg)
From Our Farms To Your Table
From hearty beans and fluffy rice to grits and cornbread, Dixie Lily brings Southern tradition and home-cooked comfort to your table. Our products are crafted for big flavors, simple cooking, and affordable meals the whole family will love.
%201.webp)