Grits A Ya Ya (Creamy Shrimp and Grits Recipe)
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.
Servings: 4
Calories: 1683kcal
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.
Nutrition
Calories: 1683kcal | Carbohydrates: 56g | Protein: 73g | Fat: 130g | Saturated Fat: 76g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 582mg | Sodium: 1960mg | Potassium: 1024mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3681IU | Vitamin C: 2mg | Calcium: 1022mg | Iron: 2mg
