Applewood Smoked Shrimp and Grits

Applewood Smoked Shrimp and Grits


3 cups Dierbergs milk
2 teaspoons chicken base (Better Than Bouillon)
¾ cup quick-cooking grits
½ teaspoon coarse salt
Freshly ground black pepper
5 tablespoons Dierbergs butter (divided)
1 package (8 ounces) shredded sharp white cheddar cheese
1 package (4 ounces) diced pancetta
½ pound Dierbergs Kitchen Bob’s BBQ Smoked Shrimp (order 24 hours in advance from Deli)
1 cup thinly sliced green onion
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon hot pepper sauce


In large saucepan, bring milk and chicken base to a boil over medium-high heat.

Slowly whisk in grits, salt, and pepper; reduce heat, cover, and cook stirring often until milk is absorbed, about 5 minutes.

Remove from heat; stir in 3 tablespoons of the butter and the cheese.

In large skillet over medium-high heat, cook pancetta stirring frequently until browned, about 5 minutes.

Add shrimp, green onion, garlic, and lemon juice; stir until well combined. Add the remaining 2 tablespoons butter and hot pepper sauce; cook stirring often until heated through, about 3 minutes.

Place grits in serving bowl; top with shrimp mixture.


Grits tend to thicken as they stand. Stir in additional milk, as desired, for smooth texture.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 402
Cholesterol: 118 mg
Fat: 29 g
Sodium: 866 mg
Carbohydrates: 18 g
Protein: 19 g
Fiber: 1 g Saturated Fat: 16 g