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Southern Style Shrimp and Grits Recipe

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2 cups vegetable or chicken broth (feel free to substitute beef broth, or use a homemade broth)

2 cups low-fat milk

1/2 cup butter, cut into chunks

1 teaspoon sea salt

1/2 teaspoon black pepper

3/4 cup grits, any brand

3/4 cup sharp cheddar cheese, finely shredded

10 bacon strips, cut into bite-sized pieces about 1/2 inch long

1 pound raw shrimp, de-veined and peeled, medium to large

4 garlic cloves, chopped

1 large sweet onion, diced

8 eggs

Southern chefs know a thing or two about cooking, especially when it comes to working with grits and seafood. In this Southern shrimp and grits recipe, you can find everything you love about bringing out authentic flavors. Feel free to toss in some of your favorite spices as you make the dish. A little extra onion powder or even a dash of hot sauce could pep up any traditional shrimp and grits recipe. In fact, you might want to try some creole seasoning when you cook your shrimp, just to add a boost of spiciness and heat.

As a special hint, be careful not to overcook your shrimp. When shrimp turn pink, they are almost cooked through. In fact, they will keep cooking when you remove them from the heat. While overcooking shrimp will not make them too tough, it will affect their sweetness and succulence.

Getting excited at the thought of pulling together a Southern shrimp and grits with gravy masterpiece for your friends or loved ones tonight? Here’s how to make it.


1. Place vegetable or chicken broth, milk, butter, sea salt and black pepper in a pot. Heat on high until the mixture begins to boil.

2. Stir the uncooked grits by hand into the boiling broth and milk mixture. Reduce to low heat. Cover the pot and simmer for 12 minutes. Check grits mixture regularly to stir.

3. Add the shredded cheddar cheese to the mixture and mix well. Remove from heat and cover so the cheese melts, and the grits remain heated.

4. Place bacon in a nonstick pan or skillet. Cook on medium heat setting until the bacon is thoroughly done and crisp. Place cooked bacon on a plate covered with a paper towel to drain.

5. Add shrimp, garlic and onion to the skillet with bacon drippings. Stir ingredients lightly until the shrimp are pink, and onions become translucent, about 6-10 minutes. Add cooked bacon to shrimp and onions and remove the skillet from heat.

6. Parboil 8 eggs in a pan on the stove. Alternatively, you may fry 8 eggs in a separate pan.

7. Divide grits between 8 plates. Top grits with shrimp and onions, then add parboiled eggs on the side. Sprinkle bacon pieces on top and serve immediately.

Did you know that grits are a welcome addition to any breakfast meal? The next time you whip up some Southern shrimp and grits, make some extra to serve in the morning. Just heat them up and serve alongside scrambled eggs for something warm and wonderful. Not sure where to buy Sauder’s eggs in your region? Our store locator is here to help.

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