Creamy, cheesy Gouda grits topped with juicy shrimp, crispy bacon, and a rich garlic cream sauce make this Cheesy Gouda Shrimp and Grits the ultimate Southern comfort food. It’s packed with bold flavor, comes together in about 40 minutes, and is perfect for everything from weeknight dinners to special occasions.
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Cheesy Gouda Shrimp and Grits
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Description
Cheesy Gouda Shrimp and Grits is a rich, comforting meal that combines creamy cheese grits with tender shrimp, crispy bacon, and a flavorful garlic cream sauce. It’s an easy Southern-inspired dinner that’s impressive enough for guests yet simple enough for any night of the week.
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 1 cup shredded Gouda cheese
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken broth
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon butter
- Salt and black pepper, to taste
- 2 tablespoons chopped parsley
- 2 green onions, sliced
Instructions
- Bring the chicken broth to a boil in a medium saucepan.
- Slowly whisk in the grits. Reduce the heat to low and cook, stirring often, for 20 to 25 minutes until thick and creamy.
- Stir in the butter, Gouda cheese, cheddar cheese, salt, and pepper until smooth. Cover to keep warm.
- While the grits cook, heat a large skillet over medium heat and cook the chopped bacon until crispy. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
- Season the shrimp with the Cajun seasoning, smoked paprika, salt, and pepper.
- Add the shrimp to the skillet and cook for about 1½ to 2 minutes per side until pink. Remove the shrimp and set aside.
- Add the butter and garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 2 to 3 minutes until slightly thickened.
- Return the shrimp and crispy bacon to the skillet and toss to coat in the sauce.
- Spoon the cheesy grits into bowls, top with the shrimp mixture, and garnish with parsley and sliced green onions before serving.
Notes
- Use freshly shredded Gouda for the smoothest texture.
- Stir the grits frequently to prevent sticking.
- Don’t overcook the shrimp or they may become rubbery.
- Cook the sauce just until it lightly thickens.
- Taste and adjust the Cajun seasoning before serving.
Nutrition
- Serving Size: 4 servings
- Calories: 670 per serving
Variations
- Add sautéed mushrooms.
- Use smoked Gouda for deeper flavor.
- Substitute andouille sausage for some of the shrimp.
- Add spinach to the cream sauce.
- Make it spicy with extra cayenne or hot sauce.
Serving Suggestions
- Garlic bread
- Roasted asparagus
- Steamed green beans
- Southern collard greens
- Simple garden salad
Tips
- Stone-ground grits give the best flavor and texture.
- Keep the grits warm over very low heat until serving.
- Add a splash of broth if the grits become too thick.
- Fresh shrimp cook quickly and stay tender.
- Garnish with extra cheese for even more richness.
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield
Servings: 4
Nutritional Information (Per Serving)
- Calories: 670
- Protein: 37g
- Carbohydrates: 34g
- Fat: 42g
- Fiber: 2g
- Sodium: 980mg
Frequently Asked Questions
Can I use quick grits instead of stone-ground grits?
Yes. Quick grits cook much faster, usually in about 5 to 7 minutes. Follow the package directions and stir in the cheeses once they’re fully cooked.
What kind of shrimp works best?
Large or jumbo shrimp are ideal because they stay juicy and provide a hearty bite. Fresh or frozen shrimp both work well.
Can I make the grits ahead of time?
Yes. Reheat them gently with a splash of chicken broth or milk while stirring until they become creamy again.
Can I substitute another cheese for Gouda?
Absolutely. White cheddar, Monterey Jack, Gruyère, or smoked Gouda all make excellent substitutes.
Why are my shrimp rubbery?
Shrimp become rubbery when overcooked. Cook them just until they turn pink and opaque, about 2 minutes per side.
Can I make this recipe without bacon?
Yes. Simply cook the shrimp in butter or olive oil instead. The dish will still be creamy and flavorful.