Creamy Shrimp and Grits Recipe

This Creamy Shrimp and Grits Recipe is absolutely delicious, super easy to make and one of those perfect recipes where you can feed the masses.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 1116kcal
Author Chef Billy Parisi


For the Grits:

  • 96 ounces of chicken stock
  • 4 cups of Bob's Red Mill White Corn Grits
  • 1 stick of unsalted butter
  • 8 ounces of shredded white cheddar
  • Kosher salt ground white pepper and hot sauce to taste

For the Shrimp:

  • 1 tablespoon of olive oil
  • 1/2 cup of small diced pancetta
  • 1 pound of peeled and deveined tail on 16/20 shrimp
  • 2 finely minced cloves of garlic
  • 1 cup of Harvey's Bristol cream sherry
  • 2 cups of heavy whipping cream
  • 1/2 cup of sliced green onions
  • 1/2 cup of chopped fresh parsley
  • Kosher salt and fresh cracked pepper to taste


  • 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.
  • 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.
  • Next, remove the shrimp and deglaze with sherry cream and reduce by 1/2. Add in the cream and cook until very thick (think alfredo sauce).
  • Once the cream is thick, add back in the shrimp and pancetta stir.
  • Serve the shrimp in sherry cream over the grits. Garnish with sliced green onions and chopped parsley.


Note: There will be plenty of grits leftover, just an FYI.


Calories: 1116kcal | Carbohydrates: 104g | Protein: 48g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 354mg | Sodium: 1517mg | Potassium: 855mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2285IU | Vitamin C: 13mg | Calcium: 468mg | Iron: 4mg