Rating: 5 stars 4.9
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

20 mins
30 mins
50 mins
6 servings


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


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

  • 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