Spicy Shrimp and Grits Recipe - Allrecipes.com
Spicy Shrimp and Grits Recipe

Spicy Shrimp and Grits

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"Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
  2. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
  3. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
  4. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
  5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2008

This is a great idea ... I have seen this recipe before but it's always with the shrimp mixture served separately on top. I have to comment on the reviewer who said to substitute cornmeal for grits because they were the same thing. They're not! (I'm a southerner). It's true that both are made from corn but they are ground and processed completely differently and often made from different parts of the corn kernel. Supermarket cornmeal is much more finely ground; boiling it up will basically give you polenta. It's good, but that's not what the recipe calls for. Grits are much more coarsely ground and have a distinctive chewiness when cooked.

Most Helpful Critical Review
Jan 10, 2011

This had a very good flavor but way too salty (and I like salt!) Don't see the need to add salt to chicken broth.

Jan 01, 2009

Use THREE cups of chicken broth to ONE cup of grits - NO NEED TO BAKE! -after all ingredients are combined in the grits pot, add shrimp and eat after they turn pink - super delicious! We use Ro*tel tomatoes for a spicy kick.

Jun 30, 2008

YUM! My husband and I discovered a love for shrimp and grits on visits with our friend in Charleston. We've tried a few different variations, but like this one the best. Based on things we loved from other recipes, we have modified this one a bit. I use half chicken broth, half water, no salt, and I add mushrooms and FRESH chopped basil with the shrimp mixture. The basil really adds to the flavor of this dish...but then again, we really love fresh basil!

Sep 12, 2008

This recipe was simple and very good -- hubby and I both enjoyed it. I'm wondering if some people's turned out runny because the recipe calls for 4 cups of stock to 1 cup of grits. I just followed the directions for the grits on the box and it only called for 3 cups of liquid. I also drained the tomatoes & chilies. For presentation, I think I'd prefer a "deconstructed" version of this recipe, but for a casual meal with family, a one-pan recipe is the way to go.

Jun 25, 2008

My husband is from the south and we eat grits (not cornmeal) at least twice a week. One of my favorite restaurants serves a dish similar to this. I was very excited to find this recipe. I made the recipe as listed, but did adding some Hillshire Farms sausage. My husband and I enjoyed the dish, but did find it a bit salty. Next time I'll omit the salt and just flavor to taste when eating.

Oct 02, 2008

Never again will I pay $16 for this dish at a restaurant! I added crispy bacon to my dish. It came out great! Thanks for sharing.

Jan 02, 2009

This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the tomatoes and green chilies before adding to the mixture. Then it is perfect. The recipe didn't specify to do that.


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  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 19.7 g
  • 39%
  • Sodium
  • 749 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

William A.
1 Followers 2 Saved Recipes
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