This Classic Southern Dish Is Sure to Impress
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, cheddar cheese, cheesy shrimp and grits, Clabber Girl, College Inn, College Inn chicken broth, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, fresh lemon juice, garlic, Gold Medal flour, granulated sugar, Green Giant, green onions, ground pepper, Hershey, hormel bacon, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Parsley, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quaker grits, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Cheesy Shrimp and Grits are a true southern meal. I remember eating them at Sunday brunches after church. There are many variations of this delightful dish but this is one of my favorites.
Rich creamy grits and spicy shrimp make a very flavorful combination. Mix in some cheese and top it off with salty crisp bacon and you’re sure to impress your guests.
Recipe and photo courtesy My Recipes.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Use 2 ¾ cups of broth and ¼ cup of whipping cream for extra rich grits.
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