Cheesy Shrimp & Grits

Easy-to-Make Shrimp & Grits


  • 3 cups chicken broth (homemade is preferred)
  •  1 cup uncooked quick-cooking grits (or stone-ground grits)
  • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 2 tablespoons butter
    • 2 cups (8 ounces) shredded Cheddar cheese (less cheese, if prefer)
    • 6 slices bacon, chopped
    • 2 pounds medium shrimp, peeled and deveined
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons Worcestershire sauce
    • 2 tablespoons chopped fresh parsley (can substitute dried)
    • 6 green onions, chopped (any onion you have works fine-and fewer is fine too)
    • 2 garlic cloves, minced


Step 1
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Step 2
Cook bacon in a large non-stick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Step 3
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, (I drain most of bacon fat out of pan.) stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Step 4
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately

Serve with tossed green salad and crusty French bread, or with fresh green beans and bread. YUM!

Modified from:

Photos from my kitchen July 2018.