Shrimp and Grits
View original ↗
Tastes Better From Scratch · by Lauren Allen★ 4.9 (55)

Shrimp and Grits

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 78%
CARBS 42G28% OF CAL
3G FIBER32G OTHER7G TOTAL SUGAR
FAT 31G47% OF CAL
11G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy stone-ground grits topped with buttered shrimp, bacon, and a Cajun sauce. A Southern classic that works for breakfast, lunch, or dinner.

mainamericanshellfish
View the full recipe on Tastes Better From Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 4 cups low-sodium chicken broth ((948g))
  • 1 cup stone ground grits ((173g))
  • 3 Tablespoons butter (, room temperature)
  • 1 cup freshly shredded cheddar cheese ((113g), optional, or 2 tablespoons heavy cream)
  • Kosher salt (, to taste)
  • 9 slices bacon (, chopped)
  • 1 1/5 lb large shrimp (, peeled and deveined)
  • 3 Tablespoon butter
  • 1/4 cup chopped onion ((40g))
  • ½ green bell pepper (, chopped)
  • 3 cloves garlic
  • 3 Tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth ((355g), or shrimp broth)
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Cajun seasoning
  • ¼ teaspoon cayenne pepper (, or more, to taste)
  • 3 green onions (, chopped)
  • 1/3 cup fresh chopped parsley ((20g))
  • fresh-squeezed lemon juice (, from half a lemon)
PREP
15M
SODIUM
1577MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.