Southwestern Style Shrimp and Grits

A dish brings together creamy, cheesy grits with spicy, flavorful shrimp for a comforting meal full of bold Southwestern flavors. It’s perfect for a cozy dinner that’s both easy to make and deliciously satisfying.

Pro Cooking Tips

Use stone-ground grits for a richer texture and deeper flavor.
Don’t overcook the shrimp; they only need a few minutes until they turn pink and opaque.
Stir the grits frequently while cooking to prevent lumps and ensure a smooth consistency.

Ingredients 0/8

1 (12 fluid ounce) can evaporated milk ½ cup yellow grits ½ cup chicken broth 1 tablespoon salted butter 3 slices bacon ¾ cup frozen bell peppers ½ teaspoon taco seasoning mix 2 teaspoons hot sauce, or to taste (Optional)

Why This Recipe Stands Out

This dish combines creamy, comforting grits with bold and spicy shrimp for a perfect balance of flavors. It’s quick to prepare and delivers a satisfying meal that feels both hearty and fresh. The blend of southwestern spices adds a unique twist to a classic southern favorite.

Step 1

Combin the evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat. Bring everything to a boil, then keep stirring until the grits thicken up, which should take about 5 to 7 minutes. Once thickened, stir in the Cheddar cheese until it melts and everything is smooth. Take the pan off the heat and set it aside for now.

Step 2

Cook the bacon in a large skillet over medium-high heat, turning it every few minutes until it’s nice and crispy, about 3 minutes per side. When it’s done, transfer the bacon to some paper towels to drain, then chop it up once it’s cool enough to handle.

Step 3

In the same skillet with the bacon grease, toss in the bell peppers and cook them for a minute or two. Add the shrimp along with the taco seasoning, and cook everything together until the peppers are warmed through and the shrimp turn bright pink and opaque, usually around 3 to 5 minutes. Stir in the chopped bacon at the end.

Step 4

To serve, spoon a generous amount of the cheesy grits into bowls and top with the shrimp and pepper mixture. Drizzle with hot sauce if you like a little extra kick. Enjoy!

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Tips

Serve with a side of sautéed greens or a simple avocado salad to add some freshness. A squeeze of lime or a sprinkle of chopped cilantro on top can brighten the dish. For extra heat, offer hot sauce or sliced jalapeños on the side.

Freezing Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the grits creamy. Avoid freezing, as the texture of the grits may change.

Frequently Asked Questions

Can I use regular milk instead of evaporated milk?

Yes, you can substitute regular milk, but the texture may be slightly thinner. Whole milk works best.

How do I know when the grits are done cooking?

The grits should be thick and creamy, and no longer gritty when stirred, usually after 5 to 7 minutes.

What type of shrimp works best for this recipe?

Medium or large peeled and deveined shrimp work best for quick and even cooking.

Can I make this recipe vegetarian?

Yes, omit the bacon and shrimp, and use vegetable broth instead of chicken broth.

Is it okay to use fresh bell peppers instead of frozen?

Absolutely, fresh bell peppers can be substituted and may need slightly less cooking time.

How spicy is this dish with the hot sauce?

The heat level depends on how much hot sauce you add; start with a small amount and adjust to taste.

Can I prepare any parts of this recipe ahead of time?

You can cook the grits and chop the bacon in advance, then reheat and combine just before serving.

What can I use instead of taco seasoning?

You can use a mix of chili powder, cumin, garlic powder, and paprika as a simple substitute.