SHRIMP & CHEESE GRITS
Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 304
% Daily Value
Total Fat 16.5g
25%
Saturated Fat 7.2g
36%
Cholesterol 155mg
52%
Sodium 644mg
27%
Total Carbohydrate 17.3g
6%
Dietary Fiber 1.2g
5%
Protein 23.6g
47%
Vitamin A 10%
Vitamin C 41%
Calcium 17%
Iron 6%

shrimp & cheese grits

Combine grits, garlic, white cheddar and poblano chiles with Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Garnish with shrimp and chopped cilantro for creamy and decadent dish. 

  • Total time: 60 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 0.25 cup
onion , diced 6.000 oz. 1 cup
garlic , peeled, chopped 7.000 oz. 1.5 cup
shrimp , yield from 1 oz. raw, 16/20 ct. 36
stone-ground grits 11.000 oz. 2 cup
Swanson® Chicken Stock 5 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 4 cup
white Cheddar cheese , sharp, shredded 4.000 oz. 1 cup
poblano chile , roasted, thin julienne 5.000 oz. 1 cup
kosher salt 1 pinch
black pepper , ground 1 pinch
cilantro , whole bunch(es), chopped 0.25 bunch
1.  In a large sauce pot, heat canola oil over medium heat.

2.  Add onions and garlic. Cook for 4-5 minutes until onions are tender.

3.  Add shrimp. Sauté for 3 minutes.  Remove shrimp.  Reserve.

4.  Add grits.  Cook for 2 minutes.  

5.  Add chicken stock.  Let simmer on low heat, stirring often.

6.  Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos.  Continue to cook for 20 minutes, or until grits are tender.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

7.  Add 1/2 the cheese, poblanos, salt and pepper.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:  Portion 3/4 cup of grits into serving bowl.  Garnish with cilantro, a sprinkle of the remaining cheese and 3 shrimp.

Combine grits, garlic, white cheddar and poblano chiles with Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Garnish with shrimp and chopped cilantro for creamy and decadent dish. 

  • Total time: 60 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 0.25 cup
onion , diced 6.000 oz. 1 cup
garlic , peeled, chopped 7.000 oz. 1.5 cup
shrimp , yield from 1 oz. raw, 16/20 ct. 36
stone-ground grits 11.000 oz. 2 cup
Swanson® Chicken Stock 5 cup
Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos 4 cup
white Cheddar cheese , sharp, shredded 4.000 oz. 1 cup
poblano chile , roasted, thin julienne 5.000 oz. 1 cup
kosher salt 1 pinch
black pepper , ground 1 pinch
cilantro , whole bunch(es), chopped 0.25 bunch
1.  In a large sauce pot, heat canola oil over medium heat.

2.  Add onions and garlic. Cook for 4-5 minutes until onions are tender.

3.  Add shrimp. Sauté for 3 minutes.  Remove shrimp.  Reserve.

4.  Add grits.  Cook for 2 minutes.  

5.  Add chicken stock.  Let simmer on low heat, stirring often.

6.  Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos.  Continue to cook for 20 minutes, or until grits are tender.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

7.  Add 1/2 the cheese, poblanos, salt and pepper.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:  Portion 3/4 cup of grits into serving bowl.  Garnish with cilantro, a sprinkle of the remaining cheese and 3 shrimp.

Made with:

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