Shrimp & Grits This recipe has been passed from the
grandmother of the Palmetto Farms
family, Hilda Dorman. An all-time family
favorite featured in their own family
cookbook. This classic Shrimp & Grits
recipe can also be found on the back of
every Palmetto Farms Grits bag.
Yields: 6 Servings
DIRECTIONS
FOR GRITS:
• Bring chicken broth and milk to boil in
a medium saucepan.
• Stir in grits and salt, return to boil.
• Cover and reduce heat to low.
• Cook 20-25 minutes, stirring
occasionally. Stir in cheese. Keep
warm.
FOR SHRIMP TOPPING:
• Cook diced bacon in pan until crisp.
Remove bacon and drain all but 2
tbsp. of fat.
• Add peppers and onions to pan.
Cook until tender.
• Add cleaned shrimp and cook until
pink.
• Return bacon to pan.
• Stir in hot pepper sauce, salt and
pepper to taste.
• Serve shrimp mixture over warm
grits.
• Garnish with green onions and
cheese.
INGREDIENTS
FOR GRITS:
1 ½ cups chicken broth; 1 ½ cups milk;
¼ tsp. Salt (more to taste); ¾ cup
Palmetto Farms Grits; 1 cup shredded
cheddar cheese
FOR SHRIMP TOPPING:
1 cup diced bacon + 2 tbsp. fat; ½ cup
thinly sliced onion; 2 tsp. hot pepper
sauce; 1 lb. medium peeled shrimp;
1 cup thinly sliced green bell pepper;
Grated cheese for garnish ; and Sliced
green onions for garnish.