Shrimp and Grits

A Collection of Recipes

Who: Hardin Presbyterian Church
Cost: $15 includes shipping
Details: soft-backed, comb-bound
Pages of recipes: 330
Send checks to: Penny Loft,
Hardin Presbyterian Church,
P.O. Box 532, Hardin, IL 62047
or call 618-576-2800

Shrimp and Grits

Course Entrée


  • 2 c. chicken broth
  • 1 c. grits (not instant)
  • 2 c. milk
  • 1/2 tsp. salt
  • pinch white pepper
  • pinch Cayenne pepper
  • Nutmeg freshly ground
  • 1 c. white Cheddar cheese shredded
  • 1/2 c. Parmesan cheese grated
  • Cream if desired
  • 6 slices Bacon cut into small pieces
  • 1 T. butter
  • 2 c. mushrooms sliced
  • 1 c. Green onions sliced
  • 1 lg. clove garlic minced
  • 1-1 1/4 lb med. or lg. shrimp peeled and deveined
  • 1/2 c. chicken broth
  • 1 T. lemon juice
  • Tabasco sauce
  • Salt and pepper


  • Grits: In medium saucepan bring broth to a boil. Whisk in grits, milk and salt. Return to a boil while constantly stirring; reduce heat, cover and simmer stirring frequently until all liquid is absorbed and grits are soft, about 15-20 minutes. Stir in pepper and nutmeg. Keep warm over low heat.
  • Shrimp: In medium skillet, saute’ bacon over low to medium heat until crisp. Remove bacon and drain on paper towels; set aside. Add butter to skillet and stir in mushrooms, onions and garlic; saute’ over medium heat until mushrooms are tender. Stir in shrimp, broth and lemon juice, cook just until shrimp are pink (about 2-3 minutes). Season shrimp with Tabasco, salt and pepper to taste. Stir cheese into grits. For richer consistency, stir in a small amount of the cream. Spoon grits into serving bowls; top with shrimp and bacon. Serve immediately.