Taste of Home Southern Favorites: Southern Shrimp and Grits



  • 2 cups reduced-sodium chicken broth
  • 2 cups 2% milk
  • ⅓ cup butter, cubed
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup uncooked old-fashioned grits
  • 1 cup (4 ounces) shredded cheddar cheese


  • 8 thick-sliced bacon strips, chopped
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 teaspoon Cajun or blackened seasoning
  • 4 green onions, chopped

Recipe by "Taste of Home" Contributor Mandy Rivers Lexington, SC

Prep: 15 min. Cook: 20 min.


  1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil.
  2. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally.
  3. Stir in cheese until melted. Set aside and keep warm.
  4. In a large skillet, cook bacon over medium heat until crisp.
  5. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings.
  6. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink.
  7. Serve with grits and sprinkle with onions.
Cristina Cooks Southern Shrimp and Grits

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