Folly Island Shrimp and Grits

Folly Island Shrimp and Grits

4.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 591.1
  • Total Fat: 31.4 g
  • Cholesterol: 522.3 mg
  • Sodium: 1,492.4 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 55.9 g

View full nutritional breakdown of Folly Island Shrimp and Grits calories by ingredient


Sinfully good Sinfully good
Number of Servings: 2


    2.5 cups canned low-salt chicken broth
    4 tablespoons (.5) stick butter
    .75 cup quick-cooking white grits
    3 tablespoons lite cream cheese
    2 tablespoons half and half
    .5 cup chopped green onions

    1 lb uncooked medium shrimp, peeled, deveined
    2 tablespoons fresh lime juice


Combine chicken broth and 1 tablespoon butter in heavy medioum saucepan and bring to boil. Stir in grits. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Mix cream cheese and half and half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes. Stir in green onions. Remove from heat.

Melt remaining 3 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp and saute just until shrimp are cooked throught, about 3 minutes. Stir in lime juice. Remove skillet from heat. Spoon grits ontion center of plate. Top with shrimp and drizzle with lime butter from skillet.

Recipe from Bon Appetite. Serves 2 ( I usually get 3-4 servings because the recipe is so rich).

Suggestion: serve with sauted or steamed asparagus.

Number of Servings: 2

Recipe submitted by SparkPeople user MOTIVATEDONE.

Member Ratings For This Recipe

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    2 of 2 people found this review helpful
    I loved this recipe. It is now on my list of "keepers". I did substitute clam base/stock for the chicken stock, substituted low fat sour cream for the half and half, and omitted the onions. Directions are clear and easy to follow. Drizzling the lime butter over vegetables was also good. - 2/23/11

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    1 of 1 people found this review helpful
    Delicious! I used 1/2 cup old-fashioned grits since I didn't have any quick-cooking grits on hand. I also cooked the shrimp in the chicken stock for about 30 seconds before they went into the skillet. It was a creamy and flavorful dinner. Will definitely make it again! - 3/1/11

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    Excellent - 10/5/20

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    tasty! - 9/15/20

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    Looks good
    - 4/19/17