Gordon Ramsay’s Shrimp and Grits Recipe

This Gordon Ramsay’s Shrimp and Grits Recipe is a creamy and smoky recipe, which is made with stone-ground grits and Cajun-spiced shrimp. It’s the ultimate comfort food recipe, ready in about 1 hour.

Jump to Recipe

Gordon Ramsay’s Shrimp and Grits Recipe Ingredients

For the grits:

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

For the shrimp + sauce:

• 900g shell-on jumbo shrimp
• 14g 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 chopped thyme
• 60ml heavy cream
• 2 scallions, sliced
• Lemon wedges, for serving
• Hot sauce (optional)

How To Make Gordon Ramsay’s Shrimp and Grits

1. Cook the grits: Bring the water and a generous amount of salt to a boil in a saucepan. Slowly whisk in the grits. Reduce the heat to a low simmer and cook for about 30 minutes, stirring often, until they are thick and tender.
2. Make a quick shrimp stock: While the grits cook, peel the shrimp, reserving the shells. In a skillet, melt the 14g of butter and toast the shrimp shells with the smoked paprika until fragrant. Pour in the chicken stock, simmer for 3 minutes, then strain the stock into a bowl, discarding the shells.
3. Cook the bacon and shrimp: In a large pan, cook the diced bacon until it’s crispy. Remove the bacon, leaving the fat in the pan. Toss the peeled shrimp with the Cajun seasoning, then sear them in the hot bacon fat for 2–3 minutes until just pink. Remove the shrimp and set aside.
4. Build the sauce: In the same pan, sauté the shallot and bell pepper until softened. Add the garlic and tomato paste and cook for 1 minute until the paste darkens.
5. Finish the dish: Pour the shrimp stock into the pan to deglaze. Stir in the thyme and heavy cream and let it simmer until it thickens slightly. Return the cooked shrimp to the sauce to warm through.
6. Finish the grits and serve: Stir the milk, butter, cheddar, and Parmesan into the cooked grits. Season with salt and pepper. To serve, spoon the cheesy grits into bowls, top with the shrimp and sauce, and garnish with the crispy bacon and sliced scallions.

Recipe Tips

• How do I get the most flavorful grits? Salt the water generously before you add the grits. The grits absorb the water as they cook, so this is your only chance to season them from the inside out.
• How do I get a rich, deep sauce? After you add the tomato paste to the vegetables, let it cook for about a minute, stirring, until it darkens slightly in color. Toasting the tomato paste caramelizes it, which adds a deep, savory flavor you can’t get otherwise.
• How do I keep my shrimp tender? Cook the shrimp quickly until they are just pink, then remove them from the pan. Add them back into the finished sauce at the very end, just to warm them through. This prevents them from overcooking and becoming tough.
• Why use heavy cream sparingly? The cream is meant to finish the sauce, adding a touch of richness and silkiness. It’s a finisher, not the main liquid, which allows the flavor of the shrimp stock to shine through.

What To Serve With Shrimp and Grits

This is a hearty, all-in-one Southern classic. It’s a complete meal but is also wonderful with:

• A side of sautéed collard greens or green beans
• A warm, crusty buttermilk biscuit for soaking up the sauce
• A simple green salad with a sharp vinaigrette

How To Store Shrimp and Grits

Refrigerate: It’s best to store the grits and the shrimp with its sauce in separate airtight containers in the refrigerator for up to 3 days. The grits will become very firm when chilled. Reheat: Reheat the grits in a saucepan over low heat, adding a splash of milk or broth and stirring until they become creamy again. Gently reheat the shrimp and sauce in a separate skillet until just warmed through.

Shrimp and Grits Nutrition Facts

• Calories: 510kcal
• Carbohydrates: 45g
• Protein: 35g
• Fat: 21g
• Saturated Fat: 12g
• Sodium: 1200mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay Shrimp Risotto Recipe
• Gordon Ramsay’s Shrimp Cocktail Recipe
• Gordon Ramsay Shrimp Scampi Recipe