Originally from South Carolina, shrimp and grits was a hearty breakfast dish for fishermen. Now it’s enjoyed in restaurants all over the South anytime of the day.
15m
PREP TIME
25m
COOK TIME
222
CALORIES
14
INGREDIENTS
Originally from South Carolina, shrimp and grits was a hearty breakfast dish for fishermen. Now it’s enjoyed in restaurants all over the South anytime of the day.
15m
PREP TIME
25m
COOK TIME
222
CALORIES
14
INGREDIENTS
Ingredients 6 Servings
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 clove garlic, finely chopped
- 1/4 cup flour
- 1 teaspoon McCormick® Ground Oregano
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 2 cups chicken stock
- 1 pound large shrimp, peeled and deveined
- 1 1/2 cups milk
- 1 cup water
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 cup old fashioned white grits
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat until crisp. Remove all but 1 tablespoon drippings from skillet. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender.
- 2 Sprinkle with flour and seasonings; cook and stir 1 minute. Gradually stir in stock. Bring to boil. Reduce heat to medium-low. Add shrimp; cook 5 minutes or just until shrimp turn pink, stirring occasionally.
- 3 Meanwhile, bring milk, water and sea salt to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Serve shrimp and gravy over grits.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
