Enjoy the Little Moments With Southern Shrimp and Grits


Embracing precious moments with family is a true joy, but in this busy life, those times are hard to come by. With work, school, activities and errands, you may find yourself separated from your loved ones more often than you’re together! But there’s one thing you can always count on to bring your family back: suppertime.

For me, cooking healthy meals is a priority, but even more so is finding recipes that put nourishing food on the table as quickly as possible. Really, who has time to spend hours in the kitchen for a single meal anymore?

These Southern Shrimp and Grits go from prep to table in just 15 minutes, giving you more time to pray, talk, laugh and love with those who matter most in this world. Enjoy those special moments over a delicious, lightened-up supper and great conversation!

Southern Shrimp and Grits

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Serving Size: 1 cup of grits, 10 shrimp


2¼ cups low-sodium chicken broth (I like Pacific Organic)

1½ cups fat-free milk

1¼ cups Quaker Quick 5-Minute Grits

½ teaspoon salt

1 cup shredded Wisconsin sharp white cheddar cheese (I like Sargento Artisan Blends)

½ teaspoon black pepper

1 pound medium shrimp (about 40), peeled and deveined

1 tablespoon Old Bay seasoning

1 tablespoon extra virgin olive oil

2 teaspoons minced garlic

4 green onions, thinly sliced


  1. In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce the heat to medium-low, cover, and cook the grits, stirring occasionally, until they start to thicken, about 5 minutes. Remove from the heat and stir in the cheddar and pepper.
  2. Put the shrimp and Old Bay in a large resealable bag. Seal the bag and give it a few shakes to evenly coat the shrimp with the seasoning.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1 to 2 minutes.
  4. Add the shrimp to the skillet and cook on both sides until cooked through, 3 to 5 minutes.
  5. To serve, spoon 1 cup grits into a bowl and top with about 10 shrimp.

Calories 425 | Fat 14g | Carbohydrate 46g | Fiber 3g | Sugar 5g | Protein 31g


About Brooke Griffin:

Brooke Griffin grew up in Kentucky where Sunday Suppers were a staple of her childhood. She fondly remembers squeezing into her granny’s tiny country house after church along with her large extended family to eat home-cooked meals and pray. After being the first person in her family to graduate college, Brooke went on to realize her childhood dream of cheerleading in the NFL. She has appeared in national magazines including OxygenWomen’s FitnessRedbook,American BabyGQ, and on national television, including on ABC, NBC, CBS, ESPN, Fox, and 20/20. She lives in Kentucky with her son Easton.  This recipe is included in SKINNY SUPPERS: 125 Lightened-Up, Healthier Meals for Your Family (William Morrow Cookbooks, on-sale March 22, 2016).