Grits With Shrimp & Roasted Red Bell Peppers
Creamy grits topped with flavorful roasted red peppers and succulent shrimp, finished with feta cheese—perfect for a comforting yet elegant meal suited for gatherings or special dinners.
Ingredients
- 2 large red peppers ⓘ
- 2 Tbsp butter ⓘ
- 3 garlic cloves chopped ⓘ
- 2 green onions chopped ⓘ
- 1 1/2 tsp fresh thyme chopped ⓘ
- 1 cup quick cooking grits ⓘ
- 3 1/2 cups low salt chicken broth ⓘ
- 3 Tbsp whipping cream
- 1 tsp salt ⓘ
- 1 tsp hot pepper sauce ⓘ
- 1/4 tsp black pepper ⓘ
- 30 large shrimp uncooked peeled deveined ⓘ
- 1 cup feta cheese crumbled ⓘ
Instructions
- Butter an 11 by 7 inch glass baking dish.
- Char the peppers over a gas flame or in a broiler until blackened on all sides.
- Enclose the peppers in a paper bag and let stand for 10 minutes.
- Peel, seed, and coarsely chop the roasted peppers.
- Melt butter in a heavy large saucepan over medium heat.
- Add chopped garlic, green onions, and thyme to the saucepan.
- Saute until the onions wilt, about 2 minutes.
- Add the quick cooking grits and stir for one minute.
- Whisk in the chicken broth and whipping cream.
- Simmer until the liquid is absorbed and the grits are thick and tender, about 8 minutes, stirring occasionally.
- Whisk in salt, hot pepper sauce, and black pepper.
- Fold in the roasted bell peppers.
- Spread the grits evenly in the prepared dish.
- Preheat the oven to 400°F.
- Press the uncooked shrimp onto the top of the grits in a single layer.
- Sprinkle with crumbled feta cheese.
- Bake until the grits are heated through, the shrimp are opaque in the center, and the cheese begins to brown, about 20 minutes.
- Garnish with thyme sprigs before serving.
Tips & Substitutions
For a smoky flavor, consider adding a pinch of smoked paprika or using smoked cheddar instead of feta. If you're short on time, instant grits can be used, but adjust the liquid accordingly. Fresh thyme can be substituted with dried thyme; use about one-third of the amount. To enhance the dish's heat, try using a spicier hot sauce or adding diced jalapeños.
Serving Suggestions
Serve the grits hot, garnished with fresh thyme sprigs for a pop of color. This dish pairs beautifully with a crisp green salad or roasted vegetables for a complete meal. For a heartier option, consider serving alongside grilled sausage or chicken recipes like Savory Chicken Tarragon.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, add a splash of chicken broth or water to the grits to maintain their creamy texture, then microwave or warm on the stove over low heat, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grits With Shrimp & Roasted Red Bell Peppers contains roughly 4865 calories, with 11g protein, 40g carbohydrates, and 523g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (36% of the Daily Value), and vitamin A (36% of the Daily Value). Note that it is relatively high in sodium, at 2072mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Be sure to thaw the shrimp in the refrigerator overnight or under cold running water for quicker results.
How do I know when the shrimp are done cooking?
If you're unsure, you can cut one shrimp in half to check for doneness.
Can I make this dish ahead of time?
Keep in mind that you may need to add a bit more liquid when reheating to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).