Gordon Ramsay’s Shrimp and Grits Was the Bowl I Didn’t Know I Needed

I was in my feelings when I made this. Not sad. Not dramatic. Just… quiet. One of those gray mornings where you move slow, sip coffee too long, and crave something warm—something that hugs you back. I wasn’t cooking to impress. I wasn’t rushing. I just wanted to feel grounded. And Gordon Ramsay’s Shrimp and Grits? It delivered exactly that. A bowl of cozy Southern joy, with a British chef’s chaos somewhere in the background.

What Gordon Ramsay Would Do

Okay, so picture this: Gordon strolls into a Southern kitchen, clocks the shrimp shells, and immediately thinks, “Let’s make a shrimp stock. Now.” He’s not just cooking shrimp and grits—he’s engineering flavor. Garlic, thyme, tomato paste, Cajun heat, and bacon fat all dancing in one pan. He’d go all in on technique, but still keep it rustic. He’d tell you to season everything, build layers, and stir like you mean it. Also? He’d probably serve it with an “elevated hot sauce drizzle” because Gordon can’t help himself.

What I Changed (And Why)

I didn’t do anything wild here, but I did skip peeling shrimp over the sink like a savage—I did it sitting at the counter, tea nearby, no rush. I also used yellow grits instead of white because that’s what I had. I added a little extra cheddar because I was in that kind of mood. More cheese. More calm. And I used half the hot sauce because I wanted warmth, not fire.

Also, I didn’t garnish like a food blogger. No lemon wedges fanned out. I just poured it all into a wide bowl and sat down cross-legged with a spoon.

How It Turned Out

The grits were ridiculously creamy—like, almost mashed potato-level rich. The combo of milk, butter, cheddar, and Parmesan? Yeah, it hits deep. The shrimp had that smoky Cajun edge but still tasted fresh, not overly spiced. And that shrimp stock sauce? Silky. Tomato-y. Kind of magical.

It’s the kind of dish where every bite melts into the next. You don’t talk much while eating it—you just nod and go “mmm” a lot.

So, Was It Worth It?

Yes. Not just for the flavor, but for the moment it gave me. Slowing down. Cooking with intention. Letting something simmer while I breathed. This wasn’t a flex meal—it was a feel meal. And I’d 100% make it again next time I need a little reset.

How to Make Gordon Ramsay Shrimp and Grits

Creamy, cheesy comfort with smoky shrimp and deep Southern flavor. Yes please.

Smart Tips

• Stir your grits early. It’s boring, but it prevents lumps. Totally worth it.
• Use sharp cheddar. The sharper the cheese, the more flavor punch.
• Don’t toss those shrimp shells! They’re flavor gold for the stock.
• Bacon fat = flavor bomb. Don’t drain it. Cook everything in it.
• Taste before serving. Adjust salt, pepper, even cream. Dial it in.

FAQs

Can I use frozen shrimp?
Sure. Just thaw them first and pat dry before cooking.

What if my grits get too thick?
Add warm milk or water and stir. They’ll loosen right up.

Is Cajun seasoning spicy?
Usually! Taste yours first. Adjust the amount if needed.

Can I make this ahead?
You can prep the sauce and grits, but shrimp is best fresh.