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

I boiled the grits like rice.

No stirring, no patience, just tossed them in water and hoped for the best. What I got? Clumps. Harsh corn flavor. A shrimp topping that was overcooked and underwhelming.

Then I slowed down. Stirred early. Let things simmer. Cooked like I cared—because I did. Ramsay’s version doesn’t ask you to be fancy. It asks you to be present. And that’s the whole magic: slow food for fast minds.

Why This Works (And Where Most Go Wrong

Most people rush grits. And grits don’t like to be rushed. You need time, heat, fat, and love. Ramsay doesn’t just make them creamy—he makes them indulgent.

The shrimp stock is the unsung hero. Toasting the shells brings this quiet, oceanic depth that canned broth just doesn’t touch. Two minutes changes everything.

Bacon fat is sacred. You could use oil, sure—but you’d miss the point. That smoky base flavors the shrimp, the sauce, everything.

The cream and tomato paste balance each other. One rounds the heat, the other adds a bright, sweet depth. Together? Sauce perfection.

Ingredients That Actually Matter

• Stone-ground grits (240g): Coarse = more texture. Instant won’t hit the same.
• Cheddar + Parmesan: Cheddar gives comfort. Parmesan sharpens it.
• Shrimp shells: This is the stock. Don’t toss them. Toast them.
• Cajun seasoning: Taste yours. Adjust for heat and salt.
• Tomato paste (15g): Caramelize it. Brings umami and sweetness.
• Cream (60ml): Don’t overdo it—it’s a finisher, not the base.

Bonus MVPs:

• Bacon (4 slices): Texture, salt, smoke.
• Shallot + bell pepper + garlic: The flavor trio that builds the base.
• Scallions + lemon wedges: Final lift and freshness.

How To Make Gordon Ramsay’s Shrimp and Grits

Step 1: Cook the Grits
Bring 960ml water to a boil with salt. Slowly whisk in the grits. Lower heat and simmer, stirring frequently for 30 minutes. If it thickens too much, add a splash of warm water.

When they’re soft and fluffy, stir in milk, butter, cheddar, Parmesan, and black pepper. Keep warm.

Step 2: Make the Shrimp Stock
Peel the shrimp. In a pan, toast the shells in butter + paprika for 2–3 mins. Add chicken stock, simmer for another 2–3. Strain and set aside. This is flavor insurance.

Step 3: Cook the Bacon + Shrimp
In the same pan, cook chopped bacon until crisp. Remove and set aside—leave the fat.

Toss shrimp in Cajun seasoning. Sauté them in bacon fat for 2–3 mins until just pink. Set aside. Do not overcook.

Step 4: Make the Sauce
Sauté shallot, red bell pepper, and garlic in that same pan. Add tomato paste and stir till darkened. Pour in the shrimp stock. Add thyme and cream. Simmer until it reduces and thickens slightly. You want it to coat a spoon, not drown one.

Step 5: Plate + Finish
Spoon grits into wide bowls. Add shrimp and pour sauce over top. Sprinkle bacon, scallions, and add lemon wedges on the side. Hot sauce? Only if you’re feeling it.

What Gordon Ramsay Says About This Dish

“Use every part. The shells, the fat—it’s all flavor.”
Ramsay never wastes flavor. This dish proves it.

“Stir your grits. Then stir them again.”
You can’t set it and forget it. Stirring early prevents clumps later.

“Cajun heat needs sweetness to balance it.”
That’s the bell pepper, the cream, and a little restraint.

“Comfort food doesn’t mean lazy food.”
Technique is comfort. It makes the dish feel cared for.

What I Got Wrong (And How I Fixed It)

• Didn’t toast the shrimp shells. The sauce was flat.
• Used too much Cajun seasoning. Overpowered the shrimp.
• Didn’t whisk the grits early. Lumpy, sad texture.
• Overcooked the shrimp. Went rubbery. Learned to pull them early and finish in sauce.

Now? I take my time. Stir early. Taste often. Serve slow.

Variations That Actually Hold Up

• Add a poached egg: Makes it brunch. Adds richness.
• Swap Cajun for Old Bay: Milder, but still flavorful.
• Use andouille sausage: Extra meatiness. Fry with the bacon.
• Make it pescatarian: Skip bacon, use olive oil + smoked paprika for depth.

Pro Tips That Change the Game

• Salt your water before grits go in. Too late and they’ll never absorb it.
• Toast the tomato paste. Adds caramelized depth you can’t fake.
• Finish shrimp in the sauce. They absorb flavor without overcooking.
• Use heavy cream sparingly. It’s a finisher, not a bath.

Storage + Leftover Moves

• Store: Grits and shrimp separately. 3 days, airtight.
• Reheat: Add splash of water/milk to grits. Low heat. Gently rewarm shrimp in sauce.
• Leftover idea: Shrimp + grits cakes. Form patties, chill, pan-fry. Yes.

FREQUENTLY ASKED QUESTIONS

Q: Can I use frozen shrimp?
Yes—just thaw and pat dry. Still toast the shells for stock.

Q: What if my grits clump?
Whisk early and often. Use a fine mesh strainer if needed.

Q: Is this super spicy?
Depends on your Cajun mix. Taste before using the full amount.

Q: Can I prep this ahead?
Grits + sauce can be made early. Cook shrimp last-minute for best results.

Q: What kind of grits are best?
Stone-ground. Instant won’t give the same body or creaminess.

Try More Recipes:

• Gordon Ramsay Shrimp Taco Recipe
• Gordon Ramsay’s Grilled Shrimp Was the Little Win I Needed This Week
• Gordon Ramsay’s Shrimp Risotto Was the Little Luxury I Didn’t Know I Needed