Smoked Gouda Grits with Sautéed Shrimp

How about this for an incredible Southern dinner y’all?

Creamy smoked Gouda grits topped with shrimp cooked in bacon fat, butter, and white wine, then finished with a heavy cream sauce. The grits simmer low and slow with chicken stock, butter, and creamed corn until they’re thick and smooth, then get stirred through with shredded smoked Gouda that melts into every bite. The shrimp cook quickly in rendered bacon fat with garlic, shallots, mushrooms, and spinach before the cream reduces into a sauce that ties everything together.

This is Southern comfort food at its best, so indulgent and rich.

The smokiness from the Gouda and bacon runs through both components, while the cream sauce adds a luscious body to the whole dish. Serve it with crusty French bread to soak up the sauce.

The grits need attention at the beginning to prevent lumps, but once they’re going, they mostly take care of themselves. The shrimp come together in the time it takes the grits to finish cooking, so timing works out if you start the grits first.

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How to Make Smoked Gouda Grits with Sautéed Shrimp

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Make the Grits

Pour the chicken stock into a heavy-bottomed saucepan and bring to a boil over high heat. Add the grits and stir constantly. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Add a little cream if you need more liquid.

Stir in the butter and creamed corn, then drizzle in the rest of the cream. Mix until everything is combined and smooth.

Add the shredded smoked Gouda and stir until the cheese melts completely and the grits are smooth. Keep warm over very low heat.

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Cook the Shrimp

While the grits cook, heat a large saucepan over medium heat. Add the diced bacon and cook for about 3 minutes until it starts to render its fat. Add the garlic and shallots and sauté until fragrant.

Add the butter and a splash of white wine. Cook until the butter is half melted, then add the shrimp. Cook until the bottoms of the shrimp turn white, then flip them.

Add the spinach, scallions, and sliced mushrooms. Sauté for 2 minutes until the spinach wilts.

Remove the shrimp from the pan and set aside. Pour in the heavy cream and let it simmer, stirring occasionally, until reduced by one-third.

Season with salt and pepper to taste.

Return the shrimp to the pan and stir to coat in the sauce.

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Serve

Spoon the cheese grits into bowls or onto plates in heaping mounds. Ladle the cream sauce over the grits, then arrange the shrimp around the edges.

Serve with French bread for soaking up the sauce.

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Recipe Notes

Use stone-ground grits if you can find them. They have more texture and flavor than instant grits.

Stir the grits frequently at the beginning to prevent lumps from forming. Once they’re going, occasional stirring is enough.

Don’t skip the creamed corn. It adds sweetness and body to the grits.

Smoked Gouda is key here. Regular Gouda won’t give you the same depth of flavor.

Jumbo shrimp work best because they hold up to the cooking and don’t get lost in the sauce.

Watch the cream reduction closely. It should coat the back of a spoon but not turn into butter.

If the grits get too thick while sitting, stir in a splash of cream or stock to loosen them.

The bacon fat is part of the flavor base for the shrimp. Don’t drain it off.

This dish is rich. Serve smaller portions or pair it with a simple green salad to balance things out as an appetizer.

Leftovers can be stored separately and reheated, though the grits will thicken. Add liquid when reheating.

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Print

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If you liked this, you are going to love these favorite Southern recipes:

Grillades and Grits Recipe – Authentic Southern Comfort Food

Southern Cooking: Hoppin’ John

Southern-Style Sweet Tea, Three Ways

Southern Pecan Pie

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