Bobby Flays Gulf Shrimp and Grits Recipe

Name: Bobby Flays Gulf Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shrimp stock (see page 180), or more if needed; Kosher salt; 1 cup stone-ground yellow cornmeal; 8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks; 20 large (21- to 24-count) shrimp, shelled and deveined; Freshly ground black pepper; 3 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme leaves; 1 1/2 cups (6 ounces) grated white cheddar cheese; 1/4 cup heavy cream; 2 green onions (green parts only), thinly sliced, for garnish

Servings: persons

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

1
Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat.
2
Slowly whisk in the cornmeal and bring to a boil.
3
Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes.
4
If the mixture becomes too thick, add a little more stock.
5
Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes.
6
Remove the bacon with a slotted spoon to a plate lined with paper towels.
7
Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat.
8
Season the shrimp with salt and pepper.
9
Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and saute until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side.
10
Remove the shrimp to a plate.
11
Reserve the garlic oil left in the skillet.
12
Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
13
Divide the grits among 4 bowls, and top each with 5 shrimp.
14
Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.

1338

kcal

Calories

Fat

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups shrimp stock (see page 180), or more if needed, Kosher salt, 1 cup stone-ground yellow cornmeal, 8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks, and more.

Yes, Bobby Flays Gulf Shrimp and Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bobby Flays Gulf Shrimp and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions