Shrimp and Grits Recipe

Being that I live in Chicago, I have had the opportunity to head South and try a few variations of shrimp and grits. This is a combo of a few different ones I’ve had, along with my own twist.  This Shrimp and Grits Recipe with crispy pancetta and sherry cream that I made was literally amazing and inspired from my late dear friend, Chef Tommy Karathanas!  The combo of flavors in this Shrimp and Grits Recipe when you eat the cheesy white cheddar buttery grits along with the saltiness from the Pancetta and the smooth creaminess from the sherry in the sauce is to die for.  This is a super easy recipe that should be made ASAP!!


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Shrimp and Grits Recipe
Be sure to try this Shrimp and Grits Recipe with crispy pancetta and sherry cream sauce! Learn how to make cheesy white cheddar grits!
For the Grits:
  • 96 ounces of chicken stock
  • 4 cups of white grits
  • 4 ounces of unsalted butter
  • 8 ounces of shredded white cheddar
  • Kosher salt and ground white pepper to taste
For the Shrimp:
  • 1 teaspoon of olive oil
  • 3 ounces of small diced pancetta
  • 2 pounds of peeled and deveined, tail on shrimp
  • 2 finely minced cloves of garlic
  • ½ cup of sliced green onions
  • ½ cup of chopped fresh parsley
  • 1 cup of Harvey's Bristol cream sherry
  • 2 cups of heavy whipping cream
  • Kosher salt and fresh cracked pepper to taste
  1. Grits: Bring the stock to a boil. Once boiling, slowly stir in the grits and turn the heat down to a simmer, while constantly stirring. The grits will take 25 minutes to cook. finish with butter, cheese, salt and white pepper and keep warm with a lid.
  2. Shrimp: In a large hot saute pan with olive oil add in the pancetta and cook until crispy. Once crispy, remove the pancetta lardons and add in the shrimp and garlic and saute for 3 to 4 minutes on high heat.
  3. Next, remove the shrimp and deglaze with sherry cream and reduce by ½. Add in the cream and cook until very thick (think alfredo sauce).
  4. Once the cream is thick, add back in the shrimp, pancetta along with the green onions, parsley, salt and pepper.
  5. Serve the shrimp in sherry cream over the grits. Garnish with shredded cheddar and green onions