My Shrimp And Boursin Cheese Grits Recipe

Name: My Shrimp And Boursin Cheese Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dry Grits, Prepared To Your Preference; 3 Tablespoons Pepper Or Garlic And Herb Boursin Cheese; 2 Tablespoons Olive Oil, Divided; 4 slices Thick Cut Bacon (diced Small); 1/2 Medium Onion, Diced Small; 1 Tablespoon Unsalted Butter; 2 teaspoons All-purpose Flour; 1/4 cups Seafood, Beef Or Chicken Stock; 2 teaspoons Worcestershire Sauce; 4 dashes Tabasco Sauce; 1 pound Medium Shrimp, Peeled And Deveined; Salt And Pepper

Servings: persons

1 cup Dry Grits, Prepared To Your Preference
3 Tablespoons Pepper Or Garlic And Herb Boursin Cheese
2 Tablespoons Olive Oil, Divided
4 slices Thick Cut Bacon (diced Small)
1/2 Medium Onion, Diced Small
1 Tablespoon Unsalted Butter
2 teaspoons All-purpose Flour
1/4 cups Seafood, Beef Or Chicken Stock
2 teaspoons Worcestershire Sauce
4 dashes Tabasco Sauce
1 pound Medium Shrimp, Peeled And Deveined
Salt And Pepper

1
Preparation note: I did not include a recipe for the grits. Just make your favorite grits (usually with 1 cup grits and 4 1/2 to 5 cups water).
2
After the grits are done, add the 3 heaping tablespoons of boursin cheese and mix until combined to a creamy goodness. (I used stone ground grits. Those of you familiar with them already know how phenomenally good they are. They take an hour to cook so plan accordingly.)
3
In a large pan add 1 Tablespoon of oil and all the bacon. Over medium heat, cook the bacon until crisp, being careful not to burn. Remove the bacon with a slotted spoon and put on a paper towel-lined plate.
4
Pour out the oil in the pan and add the remaining 1 tablespoon of oil. Add the onions and cook until softened, about 2 minutes. Add the butter and heat with the onions until melted. Add the flour and cook 1 minute. Be sure to scrape the bits stuck to the bottom of the pan. Add the stock, Worcestershire and hot sauce. Stir until slightly thickened. If it is too thick, add a little water, a tablespoon at a time.
5
Add the shrimp and cook until no longer pink and the sauce is bubbly, about 3 minutes. Stir to coat all the shrimp with the sauce. Add the cooked bacon to the pan and stir. Season with salt and pepper. Add more hot sauce if desired.
6
Serve over hot cheesy grits.

451

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 12 ingredients. The key ingredients include: 1 cup Dry Grits, Prepared To Your Preference, 3 Tablespoons Pepper Or Garlic And Herb Boursin Cheese, 2 Tablespoons Olive Oil, Divided, 4 slices Thick Cut Bacon (diced Small), and more.

Yes, My Shrimp And Boursin Cheese 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!

My Shrimp And Boursin Cheese Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions