The best creamy shrimp and grits recipe, inspired by the famous Grits A Ya Ya! Perfectly cooked shrimp, cheesy Gouda grits, and a luscious cream sauce combine for a Southern dish you’ll love.
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The first time I tried Grits A Ya Ya was after we moved to the Florida Panhandle. Most people think of this area for its beautiful beaches, but it’s also full of amazing food. One place that stands out is The Fish House, a local favorite known for its shrimp and grits made with creamy Gouda, smoky bacon, and a buttery sauce with garlic and shallots.
Over time, Grits A Ya Ya has become a well-loved dish in Pensacola and the Panhandle. It was created by Chef Jim Richard and shows off the area’s mix of Creole recipes and Southern flavors. Even the name “Ya Ya” is special—it’s a Creole term of endearment that means something comforting and beloved.
After tasting it for the first time, I couldn’t wait to make it at home and share it with our readers! For more popular Creole and Cajun recipes, be sure to check out this red beans and rice recipe and our easy dirty rice recipe.
What are Grits a Ya Ya?
Grits A Ya Ya is a variation of traditional shrimp and grits. It features creamy Gouda cheese grits topped with shrimp cooked in a rich sauce made with bacon, butter, garlic, shallots, and heavy cream.
What We Love About This Recipe
- Rich and Creamy: The creamy Gouda grits paired with shrimp and sauce is a match made in heaven.
- Customizable: Tweak this easy shrimp and grits recipe based on your preferences—spice it up or use your favorite cheese!
- Easy to Make: Not only is this Florida shrimp and grits recipe extra flavorful, but this dish is surprisingly easy to make, even for beginners.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
For the Shrimp:
- Shrimp: Fresh or frozen large shrimp, peeled and deveined.
- Bacon: Adds smokiness and richness to the dish.
- Garlic and Shallots: Essential aromatics for depth of flavor.
- White Wine: Adds acidity and brightness to the sauce.
- Butter: Helps create a silky, creamy sauce.
- Heavy Cream: The star of the sauce for that luscious texture.
- Seasonings: Salt, pepper, and hot sauce to taste.
For the Gouda Cheese Grits:
- Grits: Use old-fashioned or stone-ground grits for the best texture.
- Chicken Stock: Adds more flavor than water when cooking the grits.
- Gouda Cheese: Smooth and creamy, it’s the perfect cheese for this dish.
- Heavy Cream and Butter: Create ultra-creamy grits.
How to Make Grits a Ya Ya
Detailed instructions for cooking creamy shrimp and grits can be found in the recipe card below.
Step 1: In a large skillet, cook chopped bacon over medium-high heat for 5–7 minutes, until it starts to crisp.
Step 2: Turn the heat to medium, then add minced garlic and chopped shallots. Cook for 1 minute, stirring, until fragrant.
Step 3: Add butter and white wine to the skillet. When the butter is halfway melted, add the shrimp.
Step 4: Cook the shrimp for 2 minutes, until the bottoms turn pink and firm. Flip them over and cook for 2 more minutes, until fully cooked. Remove the shrimp from the skillet and set them aside.
Step 5: Flip them over and cook for 2 more minutes, until fully cooked. Remove the shrimp from the skillet and set them aside.
Step 6: Add heavy cream to the skillet and simmer over medium heat, stirring constantly, until the sauce thickens and reduces by about a third. Season with salt, pepper, and a little hot sauce. While the sauce is simmering, begin cooking the grits (instructions below).
Step 7: Once the sauce is ready, return the shrimp to the skillet and stir to coat them in the creamy sauce.
How to Make Creamy Gouda Grits
Step 1: In a large saucepan, bring 4 cups of chicken stock to a boil. Gradually stir in the grits while whisking to prevent lumps.
Step 2: Reduce the heat to low and cook for about 15 minutes, stirring occasionally, until thick and creamy.
Step 3: Stir in the heavy cream, butter, and shredded Gouda cheese. Mix until the cheese melts and the mixture is smooth.
Step 4: Remove from heat, cover the saucepan, and set the grits aside to stay warm.
Putting It All Together:
- Spoon a generous serving of the warm Gouda grits onto a plate.
- Top the grits with the creamy shrimp mixture.
- Garnish with green onions, then serve and enjoy!
Recipe Tips
- Cook the Grits Slowly: Stir often and simmer on low to avoid lumps and ensure a creamy texture.
- Don’t Overcook the Shrimp: They should turn pink and opaque, but overcooking can make them rubbery.
- Make the Sauce Ahead: You can prepare the sauce a day in advance; just reheat and add shrimp when ready to serve.
How to Store Leftovers
Store leftover shrimp and grits separately in airtight containers in the fridge for up to 3 days.
Commonly Asked Questions
Grits A Ya Ya is a twist on traditional shrimp and grits, originally created by Chef Jim Richard at The Fish House in Pensacola, Florida. It's made with creamy Gouda cheese grits and shrimp in a sauce made with bacon, garlic, shallots, white wine, and heavy cream.
We love Gouda cheese because it's smooth and creamy. However, you can also use sharp cheddar, Parmesan, or even Monterey Jack.
We hope you love this Grits a Ya Ya recipe as much as we do! Have questions or comments? We’d love to hear from you! Leave a comment below, and be sure to share this post with friends and family.
📖 Recipe
Grits A Ya Ya (Creamy Shrimp and Grits Recipe)
Equipment
- Large saucepan
- Large skillet
- Whisk
Ingredients
Shrimp
- 8 strips bacon diced
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 2 tablespoons white wine
- 1 pound peeled and deveined large shrimp tail on
- 2 cups heavy cream
Gouda Cheese Grits
- 4 cups chicken stock
- 1 ¼ cups old fashioned grits
- ½ to ¾ cup heavy cream
- 4 tablespoons butter
- 2 cups shredded Gouda optional
Instructions
For the Shrimp
- Cook chopped bacon in a large skillet over medium high heat until it begins to crisp, about 5 to 7 minutes.
- Reduce heat to medium, then add minced garlic and shallots, sautéing until fragrant, about 1 minute.
- Add butter and white wine. When the butter is half melted, add the shrimp.
- Cook the shrimp for about 2 minutes, until the bottoms turn pink and opaque. Flip the shrimp and cook for another 2 minutes, until fully cooked.
- Remove the shrimp and set aside.
- Add heavy cream to the pan and simmer, stirring constantly, until it reduces by a third, about 10 minutes. Season with salt, pepper, and a dash of hot sauce to taste.
- Meanwhile, start cooking the old fashioned grits, which take about 15 to 20 minutes.
- Return the shrimp to the pan with creamy sauce, stirring to coat them.
- Spoon generous portions of the cooked Gouda grits onto a plate, then top with the creamy shrimp mixture and enjoy.
For the Gouda Grits
- In a large saucepan, bring 4 cups of chicken stock to a boil.
- Slowly add the grits while whisking continuously to prevent lumps.
- Lower the heat to a simmer and cook for 15 minutes, stirring occasionally.
- Once cooked, stir in the heavy cream, butter, and shredded Gouda cheese. Mix until the cheese is fully melted and smooth.
- Remove from heat, cover, and set aside to keep warm.
Notes
- Cook the Grits Slowly: Stir often and simmer on low to avoid lumps and ensure a creamy texture.
- Don’t Overcook the Shrimp: They should turn pink and opaque, but overcooking can make them rubbery.
- Make the Sauce Ahead: You can prepare the sauce a day in advance; just reheat and add shrimp when ready to serve.
-
Leftovers: Store leftover shrimp and grits separately in airtight containers in the fridge for up to 2 days.
Kimberly Reece says
I can't wait to try this
Jane says
Finally! A shrimp and grits recipe that is beyond just "good".
This recipe is restaurant quality!
Krysten & Marrekus Wilkes says
Thank you so much! That means a lot! I'm so glad you enjoyed the recipe! It's one of our absolutely favorites 🍤✨
Deborah says
We make again and again family loved
KimFendya says
This awesome. Top 10Grits recipe in my book. Making it again to with the leftovers and fresh shrimp.
Krysten & Marrekus Wilkes says
Wow, thank you so much! Thanks for coming back to the recipe to rate and review!
Mike says
Can you use instant grits?
Krysten Wilkes & Marrekus Wilkes says
Absolutely!