Shrimp & Cheesy Grits

Chef Thai


  • 2 cups chicken stock
  • 3 cups whole milk (substitute water) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup ground grits
  • 1 cup cream cheese
  • 1 cup gouda cheese
  • 4 tablespoons unsalted butter


  • 1 pound jumbo shrimp (peeled and deveined)
  • 6 strips of pork bacon (substitute turkey bacon) 
  • 1 tablespoon Cajun seasoning
  • 2 garlic cloves sliced
  • 1/2 green onion
  • 1/2 white wine
  • 4 tablespoons unsalted butter
  • Light salt for (tasted)
  • 1/2 teaspoons black pepper
  • 1/2 cup sweet peppers (chopped) 
  • Hot sauce for taste
  • 1/2 cup tomato sauce
  • 1 cup heavy cream
  • 2 tablespoons scallions (finely chopped)


  • In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 3-5 minutes.
  • Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons).
  • Add about a tablespoon of oil or butter to the pan, followed by shrimp. Then season with Cajun seasoning, and sauté shrimp for about 3-4 minutes. Set aside.
  • Then add garlic, paprika, bell pepper, scallion, parsley and green onions to the pan. Add about 1?4 cup of  broth or more-adjust to preference. Continue cooking for another 3 minutes.
  • Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust the seasonings with salt and pepper.
  • Remove the mix from the heat and serve over grits.


  • Start by adding water, milk, bay leaf and salt to a heavy saucepan. Bring to a boil.
  • Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from the stove while getting rid of lumps.
  • Reduce heat and cook grits at a bare simmer, covered, frequently stirring until water is fully absorbed  and grits thickened. This will take about 15 minutes.
  • Then remove grits from heat. Add butter and cheese; stir with a whisk until gouda cheese and cream cheese are melted.
  • Assemble the dish by placing the grits at the bottom of a shallow bowl, followed by the Cajun shrimp and sauce on top. Enjoy piping hot!