Sautéed Shrimp and Cheese Grits - Martha White®
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Sautéed Shrimp and Cheese Grits

Prep Time

15 min

Cook Time

10 min


6 Servings

Total Time

25 min

Sautéed Shrimp and Cheese Grits



1 1/2 cups chicken broth

1 1/2 cups milk

3/4 cup Jim Dandy Quick Grits

1/4 teaspoon salt

1 cup shredded cheddar cheese



1 cup diced bacon

1 pound medium shrimp, peeled and deveined

1/2 cup thinly sliced green bell pepper strips

1/2 cup thinly sliced red bell pepper strips

2 teaspoons hot pepper sauce, or to taste



Sliced green onions

Shredded Cheddar cheese



Bring chicken broth and milk to a boil in a large saucepan.

Stir in grits and salt; return to a boil.

Cover and reduce heat to low. Cook for 5 minutes until thickened; stirring occasionally.

Stir in 1 cup cheese. Keep warm.


Cook bacon in a skillet until crisp. Remove from skillet and drain on paper towels; set aside.

Drain all but 2 tablespoons drippings from the skillet.

Add shrimp and peppers; cook until vegetables are tender and shrimp turn pink, about 3 to 5 minutes.

Season with hot pepper sauce. Stir in bacon.

Serve shrimp mixture over warm cheese grits. Garnish with green onions and cheese.