Gordon Ramsay Shrimp And Grits Recipe 

This easy Shrimp and Grits recipe is a creamy and flavorful dish that’s perfect for a quick, satisfying meal. With tender shrimp, crispy bacon, and cheesy grits, it’s a delicious blend of Southern comfort. Plus, it’s simple to customize with your favorite ingredients, making it a go-to dish for any occasion!

Ingredients Needed:

For the grits:

• 960ml water
• Kosher salt, to taste
• 240g stone-ground grits
• 120ml milk
• 56g butter, softened
• 120g grated sharp cheddar cheese
• 50g grated Parmesan cheese
• Freshly ground black pepper, to taste

For the shrimp:

• 900g shell-on jumbo shrimp
• 14g unsalted butter
• 240ml chicken stock
• 5g smoked paprika
• 4 slices thick-cut bacon, diced
• 2 tsp Cajun seasoning
• 1 shallot, diced
• ½ cup diced red bell pepper
• 3 garlic cloves, minced
• 15g tomato paste
• 2 tsp fresh thyme leaves, chopped
• 60ml heavy cream
• 2 scallions, thinly sliced
• Lemon wedges, to serve
• Louisiana-style hot sauce, to serve (optional)

How To Make Shrimp And Grits Recipe?

1. Cook the grits: Boil 960ml of water with salt. Whisk in 240g of grits and cook over low heat, stirring occasionally, for 30 minutes. Add water if needed.
2. Prepare the shrimp: Peel and devein 900g of shrimp. Set aside.
3. Make the shrimp stock: Heat 14g of butter in a skillet. Toast shrimp shells with 1 tsp smoked paprika, then add 240ml chicken stock. Simmer for 2–3 minutes, strain, and set aside.
4. Cook the bacon: Cook diced bacon in the same skillet until crispy. Remove and set aside, leaving the fat in the pan.
5. Cook the shrimp: Toss shrimp in 2 tsp Cajun seasoning. Sauté in bacon fat for 2–3 minutes, then set aside.
6. Finish the grits: Stir 120ml milk and 56g butter into the grits. Add 120g cheddar cheese and 50g Parmesan. Keep warm.
7. Make the sauce: In the same skillet, cook diced shallot, red bell pepper, and garlic for 2–3 minutes. Stir in 15g tomato paste, then strain the shrimp stock into the skillet. Add 2 tsp thyme and 60ml cream. Simmer until thick.
8. Combine: Add shrimp back to the sauce, stir, and season with salt and pepper.
9. Serve: Spoon grits into bowls, and top with shrimp and sauce. Garnish with scallions, lemon wedges, and hot sauce if desired.

Recipe Tips:

• Stir the grits: Keep stirring the grits for the first 5 minutes to avoid lumps.
• Don’t overcook shrimp: Cook shrimp for only 2-3 minutes until they turn pink.
• Fix grit texture: Add more warm water or milk if the grits get too thick.
• Make a tasty shrimp stock: Toast the shrimp shells before adding the chicken stock for extra flavor.
• Season everything: Taste the shrimp, grits, and sauce, and adjust with salt and pepper before serving.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftovers to room temperature. Store in the fridge for up to 2 days in an airtight container.
• Freeze: Freeze for up to 2 months. Cool completely, then store in an airtight container or freezer bag.
• Reheat: Reheat in a skillet over low heat. Add a splash of milk or water to loosen the grits, and stir occasionally until warmed through.

Nutrition Facts:

• Calories: 510 kcal
• Total Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 600mg
• Potassium: 240mg
• Total Carbohydrate: 74g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 23g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Shrimp Scampi Recipe
• Gordon Ramsay Seafood Bisque Recipe
• Gordon Ramsay Butter Poached Lobster Recipe