This classic and oh-so-delicious Shrimp and Grits recipe is the perfect comfort food for the whole family.
Post sponsored by Red Gold Tomatoes
Shrimp and Grits are one of those classic comfort foods that my family is always excited about. The addition of gouda and heavy cream to the instant grits not only makes this recipe quick to throw together but packed with flavor!
For the best quality Shrimp and Grits make sure to use Red Gold Petite Diced Tomatoes and Tomato Paste.
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Why choose Red Gold Tomatoes?
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Equipment
- Medium sauce pot
- Skillet
- Tongs
- Cutting board
- Measuring cups and spoons
Ingredients
- Instant grits
- Heavy cream
- Gouda cheese
- Butter
- Salt & pepper
- Bacon
- Large shrimp: I prefer to use easy peel shrimp and cook them with the peel on. But feel free to use peeled shrimp if you prefer.
- Green bell pepper
- Celery
- Onion
- Garlic: I always recommend using fresh garlic, rather than minced from a jar. It really does make a difference in flavor.
- Red Gold® Petite Diced Tomatoes
- Red Gold® Tomato Paste 6 oz
- Chicken stock
- Dried oregano
- Fresh basil and thyme: You can use dried in a pinch.
- Cayenne pepper
- Smoked paprika
- Chili powder
- Bay leaf
Recipe FAQs
Absolutely! Simply multiply the ingredients by how many servings you need and follow the rest of the instructions as written.
This recipe is very simple to make gluten free. While grits alone are naturally gluten free some packages can be cross contaminated with gluten containing products. Just be sure to purchase grits that state they are gluten free on the package.
While I would not consider these Shrimp and Grits to be super spicy, there is definitely a little kick to it. You can reduce of increase the amount of cayenne pepper to reach a spice level of your preference.
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Made this Shrimp and Grits recipe? Let me know what you think in the comments!
Recipe
Shrimp and Grits
Equipment
- medium sauce pan
- Skillet
Ingredients
For the Gouda Grits
- 1.25 cup water
- ⅓ cup heavy cream
- ⅓ cup instant grits
- ⅓ cup Gouda cheese, shredded
- 1 tablespoon butter
- salt & pepper
For the Shrimp and Creole Sauce
- 4 slices bacon, chopped
- 9 large easy peel shrimp, raw and deveined You can also use peeled shrimp for this recipe
- 1 cup green bell pepper, diced
- 1 cup celery, diced
- 1 medium onion, diced
- 1 tablespoon freshly minced garlic
- 1 tablespoon Red Gold Tomato Paste
- 1 14.5 oz can Red Gold Petite Diced Tomatoes, drained
- ½ cup chicken stock
- ⅛ teaspoon dried oregano
- ½ teaspoon fresh basil, chopped
- ½ teaspoon fresh thyme
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon chili powder
- 1 bay leaf
Instructions
- Prep your ingredients. Chop the vegetables, measure out the spices, grate the cheese, etc. The set aside.
- Make the Gouda grits by adding water and heavy cream to a sauce pan and bringing to a boil over medium high to high heat. Then slowly add the grits, cheese and butter. Whisk until well combined. Then reduce the heat to low and cover the pot. Cook on low heat for 5-7 minutes, whisking every minute or so. Remove from the heat and add salt and pepper to taste. Then set aside while you prepare the shrimp and Creole sauce.
- Add chopped bacon to a large deep skillet and cook for about 3 minutes. Then add the shrimp into the same pan in a single layer. Season both sides with salt and pepper and cook for a couple minutes on each side until pink and cooked through. Remove the shrimp to a plate and set aside, leaving the bacon in the pan.
- To the pan with the bacon add green pepper, celery and onion and cook over medium high heat until tender and fragrant. Add garlic and cook for another minute or two until fragrant. Then add in the tomato paste and cook for an additional 1-2 minutes. Pour in the petite diced tomatoes, chicken stock, oregano, basil, thyme, cayenne pepper, paprika, chili powder and bay leaf. Reduce heat to medium and stir together. Cook for a few minutes until reduced and thickened to your preferred consistency. Remove from the heat.
- To a shallow rimmed bowl or rimmed plate, ladle in a generous scoop of the Creole sauce. Top with a scoop of Gouda grits in the middle. Then place 3 shrimp around the grits, tucking them into the Creole sauce. Garnish with herbs and a lemon wedge if desired. Enjoy!
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