Recipe courtesy of Jim Shirley
Episode: Pensacola
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

Grits: 
  • 4 cups chicken stock
  • 2 cups grits, such as Dixie Lily
  • 1 cup heavy cream
  • 4 ounces unsalted butter
  • One 14- to 16-ounce can creamed corn
  • Shredded smoked Gouda cheese
The Shrimp Ya Ya:
  • 8 strips applewood smoked bacon, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 3 tablespoons unsalted butter
  • White wine
  • 1 pound peeled and deveined jumbo shrimp
  • 2 cups chopped fresh spinach
  • 1/4 cup diced scallions
  • 1 portobello mushroom cap, sliced
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • Hot sauce

Directions

For the grits: Run the chicken stock into a thick-bottomed saucepan and turn on high till it boils. Mix in the grits and stir like crazy. Reduce to a simmer and cook for 40 minutes, stirring occasionally. Add a little cream if you need more liquid.

Then, tumble in the butter, add the creamed corn, drizzle in the rest of the cream and stir until it's all in the family.

Shake in the shredded cheese and stir very well until it's nice and smooth.

For the shrimp: While your grits cook, bring a large saucepan to medium heat. Add the bacon and cook for about 3 minutes, then add the garlic and shallots and saute. Add the butter and a splash of white wine and cook until the butter is half melted, then add the shrimp. Cook until the downsides of the shrimp become white, then flip them and add the spinach, scallions and mushrooms and saute for 2 minutes.

Remove the shrimp. Pour in the heavy cream and let simmer, stirring, until reduced by one-third. Add salt, pepper and hot sauce to taste. Return the shrimp and stir to combine.

To serve, spoon the sauce and shrimp onto heaping mounds of the cheese grits.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Who Loves Ya Baby-Back?

Recipe courtesy of Alton Brown

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Cheddar Grits

Recipe courtesy of Russell Simmons

Savannah Shrimp and Grits

Recipe courtesy of Patrick Decker

Grits or Polenta: Reloaded

Recipe courtesy of Alton Brown

Shrimp and Grits

Recipe courtesy of Brylane Home

Tia's Shrimp and Grits

Recipe courtesy of Tia Mowry

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here