Cajun Shrimp & Grits

5 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min


Uncooked corn grits

½ cup(s)

Canned low-sodium chicken broth

2 cup(s)

Table salt

¼ tsp(s)

Black pepper


Low-fat milk

2 tbsp(s)

Uncooked reduced fat center cut bacon

2 slice(s)

Sweet red pepper(s)

½ cup(s), diced

Minced garlic

2 tsp(s)

Uncooked shrimp

10 oz, peeled and deveined

Smoked paprika

¾ tsp(s)

Granulated garlic

¼ tsp(s)


  1. Grits: In a small saucepan, bring chicken broth to a boil. Gradually stir in grits, salt, and black pepper. Reduce heat to low; cover and cook, stirring occasionally, until grits are thickened, about 5 minutes. Stir in milk and cook, uncovered, 1 minute. Remove pan from heat; cover and keep warm.
  2. Shrimp: Meanwhile, set a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, until crisp, about 3 minutes. Add diced bell pepper and cook, stirring frequently, until browned, about 3 minutes. Add minced garlic and cook, stirring constantly, until fragrant,about 30 seconds.
  3. Add: shrimp, paprika, granulated garlic, black pepper, and salt. Cook, stirring frequently, just until shrimp are opaque in center, about 3 minutes. Serve shrimp over grits; sprinkle with parsley.


Serving Size: About 250 ml (1 cup) shrimp and 125 ml (1/2 cup) grits