Shrimp and Parmesan Grits

Summer is over!  Autumn is about to fall over us  – and school is back in session.  Here is a pretty simple and quick dinner to welcome in the season –

Shrimp & Parmesan Grits


What you need:


  • 2 cups chicken broth
  • 2 cups grits
  • ¼ cup green onion, sliced
  • ¼ cup fresh grated parmesan cheese
  • ½ teaspoon black pepper


  • 12 – 16 oz raw, peeled and cleaned shrimp
  • ½ chopped, cooked bacon
  • 1 ½ cup raw, sliced mushrooms
  • ½ cup butter
  • 3 cloves of garlic
  • 4 Tablespoons chopped, fresh parsley

How to Do it:

To make the grits, mix the broth, grits and pepper together in a sauce pan.  Bring to a boil, then cover, reduce heat and simmer for about 20-25 minutes, until all the liquid is absorbed and the grits are soft.  Fluff with a fork and mix in the cheese and green onions.

Next, make the shrimp.


Melt the butter in a skillet and add the mushrooms.  Cook until they are soft and golden.


Add the bacon and garlic and cook on low for about 3-5 more minutes.  Add the shrimp and continue to cook until the shrimp is pink, but be careful not to over-cook or the shrimp will get rubbery.

Serve the shrimp and mushrooms over the grits and garnish with the chopped parsley and a bit of shredded parmesan.

Shrimp and Parmesan Grits

Serve hot!

Serves 4



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