Rating: 4.91 stars
54 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the chicken stock to a boil in a saucepan over high heat.

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  • Slowly pour the grits into the stock while stirring constantly.

  • Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.

  • Stir in 1/4 cup heavy cream to thin the grits.

  • Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.

  • While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.

  • Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.

  • Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.

  • Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.

  • Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.

  • Remove the shrimp with a slotted spoon.

  • Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.

  • Season with hot sauce, salt, and pepper.

  • Return the shrimp to the skillet to heat through.

  • Serve shrimp and sauce over the prepared grits.

Nutrition Facts

839 calories; protein 29.6g; carbohydrates 21.8g; fat 70.5g; cholesterol 321.5mg; sodium 1108.5mg. Full Nutrition
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Reviews (38)

Most helpful positive review

Rating: 5 stars
08/03/2012
Yeah! I finally found a recipe that my entire family raved about. I made this as written for the most part, but used Velveeta shredded cheese in the grits. I thought this made the recipe even richer, so next time I will use cheddar or Gouda cheese. This is a very rich dish. This makes alot of sauce, so next time I will use 2lbs of shrimp and more spinach and mushrooms and get 2 meals out of one recipe. I don't think my family would frown over leftovers of this recipe. Read More
(22)
54 Ratings
  • 5 star values: 49
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/02/2012
Yeah! I finally found a recipe that my entire family raved about. I made this as written for the most part, but used Velveeta shredded cheese in the grits. I thought this made the recipe even richer, so next time I will use cheddar or Gouda cheese. This is a very rich dish. This makes alot of sauce, so next time I will use 2lbs of shrimp and more spinach and mushrooms and get 2 meals out of one recipe. I don't think my family would frown over leftovers of this recipe. Read More
(22)
Rating: 5 stars
02/21/2014
I'm from Pensacola, FL and Chef Jim Shirley did, indeed, come up with this recipe at The Fish House. It's a favorite on their menu and a favorite on our table. If you want the grits a little thicker just cook them a bit longer, and if you want the sauce a little thicker just don't add quite as much heavy cream. WONDERFUL!!!! Read More
(10)
Rating: 5 stars
03/10/2012
This is amazing! absolutely delicious!- my husband went back for thirds. I will definitley make this again Read More
(8)
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Rating: 5 stars
07/16/2012
WONDERFUL! I made this over the weekend and it was devine. Next time I will make a few changes. I will cook the grits in water instead of the chic stock. Also at the end I will add only 1 cup heavy cream instead of 2. I found that two cups left too much sauce behind. 1 cup will leave you with a thicker gravy. I will definately be making this dish alot. Thanks Irene. Read More
(7)
Rating: 5 stars
03/19/2012
I have never made or eaten grits before. I wasn't even sure what grits were or what they were made out of until I googled them. I used a yellow cornmeal to make them. I also didn't have cream so I used homo milk instead. To thicken the sauce I added a bit of cornstarch mixed with cold water. Tasted great although I felt like I was eating cream of wheat cereal for supper. lol Read More
(6)
Rating: 5 stars
01/12/2015
Awesome! Will make over and over minus one cup of cream. Family went back for thirds but, many noted you couldn't really find the grits, so to speak, because it was so soupy with cream. I recommend just one cup at the end. You can always add more, if needed. I despised grits until this recipe. Thank you SO much for sharing!!! I can't wait to make it again. Read More
(5)
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Rating: 5 stars
11/21/2013
This was yummy! Fairly easy... I didn't have the shallot or the spinach. I also got mixed up halfway thru cooking and I accidently got 5 min grits.. So I put my cheese and 1/4 c cream in the grits... then added my chopped bacon. I then sauted my mushrooms and onions in the skillet. Added them to the grits. I had extra cheese so I added that along with the rest of the cream. I then cooked the shrimp and just added it to the individual bowls. I had a lot of grits left and no shrimp so I plan on freezing the grit mixture into individual grit cakes. I will bread and deep fry them. Then will make this sauce the correct way and serve with my grit cakes......Cant wait! Read More
(5)
Rating: 5 stars
02/22/2014
Over the top decadent and delicious! Food for the Gods! I didn't change anything but next time I'm adding oysters also :) Read More
(4)
Rating: 5 stars
05/14/2012
I would not change a thing on this recipe. It was the best ever. Thank-you. Read More
(4)