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  • 1 cup(s) Quaker® Grits, Old Fashioned or Quick
  • 3 cup(s) no sodium or low sodium vegetable or chicken broth
  • 2 cloves garlic, minced, divided
  • 1/4 teaspoon(s) salt, optional
  • 3/4 cup(s) thinly sliced green onions, divided
  • 1 tablespoon(s) unsalted butter
  • 1 pound(s) medium shrimp, peeled and deveined, thawed if frozen, pat dry (see note)
  • 1 cup(s) diced red bell pepper
  • 1 cup(s) white wine (or no sodium or low sodium vegetable or chicken broth)

Prep Time: 20 minutes

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Cooking Instructions

  • Preheat oven to 350° F.
  • Bring broth to briskly rolling boil in medium saucepan. Slowly stir in grits, half of garlic and salt, if desired.
  • Reduce heat to low; cover. Cook 15 to 20 minutes for Old Fashioned, 5 to 7 minutes for Quick or until thickened, stirring occasionally. Remove from heat.
  • Stir 1/4 cup green onions into grits. Press grits into bottom and up sides of 4 (2 cup capacity) ramekins or baking dishes sprayed with nonstick cooking spray. Place on baking sheet. Bake 15 minutes or until set and beginning to brown.

  • Meanwhile, heat butter in large nonstick skillet over medium heat. Add remaining garlic to skillet. Cook and stir 1 minute or until fragrant. Add shrimp. Cook about 3 minutes, stirring frequently, just until pink. Remove from skillet. Add bell pepper. Cook and stir 2 to 3 minutes or until crisp-tender. Increase heat to medium-high. Add wine; cook and stir to reduce slightly. Add 1/4 cup green onions. Return shrimp to skillet. Cook and stir 1 to 2 minutes to heat shrimp.

  • Spoon shrimp into grits “bowls.” Sprinkle each with remaining 1/4 cup green onions.

Variation: Stir shredded extra-sharp Cheddar or other favorite cheese into cooked grits before pressing into bowls.

Bacon Variation: Cook 4 slices lower sodium bacon until crisp. Crumble. Add half of bacon to grits along with green onions. Sprinkle remaining bacon over each bowl.

Note: Recipe was prepared with shrimp that were processed without brine solution which would increase sodium content of the recipe.

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