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  • 1 1/2 cups water
  • 1 1/2 cups 2 percent reduced-fat milk
  • 3/4 cup stone-ground grits
  • 3/4 cup shredded sharp Cheddar cheese
  • 3 tablespoons grated Parmigiano Reggiano cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1/8 teaspoon Tabasco sauce
  • 6 bacon slices, chopped
  • 1 pound shrimp, peeled and deveined
  • 2 cups thickly sliced button mushroom
  • 1/2 cup beer or reduced sodium chicken broth
  • 1 cup chopped green onions
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon Tabasco sauce
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


  1. To prepare grits, bring water and milk to a boil over high heat. Add grits; cook according to package directions. Remove from heat. Stir in remaining ingredients. If grits become too thick, add 1/4 to 1/3 cup milk. Keep warm in a double boiler.
  2. To prepare shrimp, heat a large skillet over medium-high heat. Add bacon; sauté until almost crisp. Remove from skillet, reserving pan drippings. Add shrimp and mushrooms to pan drippings; sauté until shrimp is light pink, about 4 minutes.
  3. Add beer, green onions and garlic. Cook 2 minutes. Add lemon juice, Tabasco, pepper and parsley.
  4. Divide grits among 4 plates. Spoon shrimp mixture on top; sprinkle with crumbled bacon.

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The recipe was originally published as Shrimp and Grits on

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