Recipe by Irene
"A friend of mine made this for a Mardi Gras dinner. It was so delicious, I just had to have the recipe."
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3 1/2 cups
old fashioned grits
heavy cream, plus more as needed
shredded smoked Gouda cheese, or more to taste
jumbo shrimp, peeled and deveined
chopped portobello mushrooms
sliced green onions
hot pepper sauce, or to taste
salt and ground black pepper to taste
Yeah! I finally found a recipe that my entire family raved about. I made this as written for the most part, but used Velveeta shredded cheese in the grits. I thought this made the recipe even richer, so next time I will use cheddar or Gouda cheese. This is a very rich dish. This makes alot of sauce, so next time I will use 2lbs of shrimp and more spinach and mushrooms and get 2 meals out of one recipe. I don't think my family would frown over leftovers of this recipe.
This is amazing! absolutely delicious!- my husband went back for thirds. I will definitley make this again
I have never made or eaten grits before. I wasn't even sure what grits were or what they were made out of until I googled them. I used a yellow cornmeal to make them. I also didn't have cream, so I used homo milk instead. To thicken the sauce I added a bit of cornstarch mixed with cold water.
Tasted great, although I felt like I was eating cream of wheat cereal for supper. lol
Awesome! Will make over and over minus one cup of cream. Family went back for thirds but, many noted you couldn't really find the grits, so to speak, because it was so soupy with cream. I recommend just one cup at the end. You can always add more, if needed. I despised grits until this recipe. Thank you SO much for sharing!!! I can't wait to make it again.
I'm from Pensacola, FL and Chef Jim Shirley did, indeed, come up with this recipe at The Fish House. It's a favorite on their menu and a favorite on our table. If you want the grits a little thicker just cook them a bit longer, and if you want the sauce a little thicker just don't add quite as much heavy cream. WONDERFUL!!!!
I tried this grits recipe after having a similar dish on vacation in Florida a few weeks ago & it turned out just as good as the one we had then! I only fixed the grits but it was delicious & easy!
WONDERFUL! I made this over the weekend and it was devine. Next time I will make a few changes. I will cook the grits in water instead of the chic stock. Also at the end I will add only 1 cup heavy cream instead of 2. I found that two cups left too much sauce behind. 1 cup will leave you with a thicker gravy. I will definately be making this dish alot. Thanks Irene.
I would not change a thing on this recipe. It was the best ever. Thank-you.
* Percent Daily Values are based on a 2,000 calorie diet.
Grits a Ya Ya
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 839
** Calories from Fat: 635
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