Grits a Ya Ya Recipe - Allrecipes.com
Grits a Ya Ya Recipe
  • READY IN 50 mins

Grits a Ya Ya

Read Reviews (15)

"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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Original recipe makes 6 servings Change Servings
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Directions

  1. Bring the chicken stock to a boil in a saucepan over high heat.
  2. Slowly pour the grits into the stock while stirring constantly.
  3. Reduce heat to low; simmer until the grits are tender and thick, 15 to 20 minutes, stirring occasionally.
  4. Stir in 1/4 cup heavy cream to thin the grits.
  5. Stir in the Gouda cheese and 1/4 cup butter until melted and smooth.
  6. While the grits are cooking, place the bacon in a large, deep skillet over medium heat; cook until the bacon fat is rendered, about 3 minutes.
  7. Stir in the shallot and garlic; cooking and stirring until the shallots are tender, about 5 minutes.
  8. Pour in the white wine and stir in 3 tablespoons butter, cooking and stirring until the butter has melted.
  9. Drop the shrimp in the skillet; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
  10. Stir in the spinach, mushrooms, and green onions; cook and stir until the spinach wilts, about 2 minutes more.
  11. Remove the shrimp with a slotted spoon.
  12. Stir in 2 cups heavy cream. Simmer until the cream is reduced by about a third, about 10 minutes.
  13. Season with hot sauce, salt, and pepper.
  14. Return the shrimp to the skillet to heat through.
  15. Serve shrimp and sauce over the prepared grits.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Aug 02, 2012

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.

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Mar 10, 2012

This is amazing! absolutely delicious!- my husband went back for thirds. I will definitley make this again

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Mar 19, 2012

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

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Jul 16, 2012

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.

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May 14, 2012

I would not change a thing on this recipe. It was the best ever. Thank-you.

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Jul 18, 2012

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!

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Apr 26, 2013

Made this for my birthday dinner with the following changes: quick grits vs. old fashioned; cheddar & Monterey jack vs. Gouda; yellow onion vs. shallots; no mushrooms, green onions, or spinach; double shrimp (but not the cream). SOOOO GOOD!! Made the changes because I didn't have the specified ingredients on hand... it probably would have been "fancier" as written, but it was fabulous.

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Jan 29, 2013

Really good flavor. Husband enjoyed it and its easy to make. I'll keep it on the books

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Nutrition

  • Calories
  • 839 kcal
  • 42%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 322 mg
  • 107%
  • Fat
  • 70.5 g
  • 109%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 1147 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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