Gulf Shrimp and Grits Recipe

Name: Gulf Shrimp and Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups Shrimp Stock (page 241); Kosher salt and freshly ground black pepper; 1 cup stone-ground yellow cornmeal; 1/4 pound white cheddar cheese, grated (1 cup); 1/4 cup heavy cream; 2 green onions, green part only, thinly sliced, for garnish; 1/2 pound thick-cut double-smoked bacon, cut crosswise into 1/4-inch strips; 20 large (21 to 24 count) shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; 3 cloves garlic, finely chopped; 2 teaspoons chopped fresh thyme

Servings: persons

4 to 5 cups Shrimp Stock (page 241)
Kosher salt and freshly ground black pepper
1 cup stone-ground yellow cornmeal
1/4 pound white cheddar cheese, grated (1 cup)
1/4 cup heavy cream
2 green onions, green part only, thinly sliced, for garnish
1/2 pound thick-cut double-smoked bacon, cut crosswise into 1/4-inch strips
20 large (21 to 24 count) shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme

1
To make the grits, bring 4 cups of 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 continue cooking, 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 the remaining cup of stock and continue cooking until absorbed.
5
Add the cheese and cream and whisk until smooth.
6
Season with salt and pepper.
7
Keep warm.
8
Cook the bacon in a medium pan over medium heat until golden brown and crisp and the fat has rendered, about 8 minutes.
9
Transfer the bacon with a slotted spoon to a plate lined with paper towels.
10
Spoon off all but 3 tablespoons bacon fat from the pan and return the pan to the stove over high heat.
11
Season the shrimp with salt and pepper.
12
Working in batches if needed, add the shrimp, garlic, and thyme to the pan and saute until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side.
13
Transfer the shrimp to a plate.
14
Reserve the garlic oil left in the pan to drizzle over the finished dish.
15
Divide the grits among 4 shallow bowls and top each with 5 shrimp.
16
Drizzle the shrimp with some of the garlic oil and sprinkle with the bacon and green onions.

1144

kcal

Calories

Fat

Carbs

175

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 to 5 cups Shrimp Stock (page 241), Kosher salt and freshly ground black pepper, 1 cup stone-ground yellow cornmeal, 1/4 pound white cheddar cheese, grated (1 cup), and more.

Yes, 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!

Gulf Shrimp and Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions