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Smoky Shrimp and Grits

Smoky Shrimp and Grits
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Serves 4| Hands-On Time: | Total Time:


  1. Cook the grits according to the package directions. Stir in the Cheddar.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–­lined plate.
  3. Add the shrimp and tomatoes to the skillet and cook, tossing occasionally, until the shrimp are opaque throughout, 3 to 5 minutes.
  4. Stir in the scallions and the bacon and serve over the grits.
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 447Calories From Fat 150
  • Fat 17g
  • Sat Fat 8g
  • Cholesterol 211mg
  • Sodium 1,067mg
  • Protein 36g
  • Carbohydrate 36g
  • Sugar 1g
  • Fiber 1g
  • Iron 5mg
  • Calcium 280mg
What does this mean? See Nutrition 101 .

Quick Tip

Smoky Shrimp and Grits
Opting for quick or instant (rather than regular) grits saves time. If you can’t find them, polenta is a great substitute.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.