Gibson Family Shrimp and Grits a Ya-Ya

Recipe courtesy of the Gibson famly for LK&C

Serves 6


Cheese Grits

  • 5 cups chicken stock
  • 1½ cups grits
  • 1 cup heavy cream
  • 1 round gouda cheese
  • salt



  • 3 tablespoons unsalted butter
  • 1 cup minced onion
  • 1 cup minced green bell pepper
  • 1 cup minced red bell pepper
  • 1 tablespoon minced garlic
  • 1½ pounds fresh Gulf shrimp
  • 1 cup dry white wine
  • 1 cup heavy cream
  • salt and pepper to taste
  • cayenne pepper, to taste
  • 4 strips cooked bacon, crumbled
  • green onions, minced
  • paprika

Gibson Shrimp and Grits a Ya-Ya

Click image to enlarge



Place chicken stock in a heave saucepan over high heat; bring to a boil. Stir in grits; add cream and reduce heat to medium. When mixture simmers, reduce heat to medium low, partially cover, and simmer for 15 minutes. Cut cheese into ½ inch or smaller cubes. Add a handful to simmering grits; stir until melted. Repeat with remaining cheese. Taste and add salt if necessary; note that the cheese is salty. Continue to cook, stirring occasionally, until grits are done and mixture thickens. Remove from heat. 

Place butter in a heavy sauté pan over medium high heat. When butter melts, add onion and green and red bell pepper; sauté until softened, 8 to 10 minutes. Add the shrimp and sauté until shrimp are beginning to turn pink. Add wine and scrape up any browned bits; stir in cream. Bring to a simmer, reduce heat and cook until shrimp are cooked through, 8 - 10 minutes. Do not overcook shrimp. Taste and add salt and peppers to taste.

To serve, scoop a mound of grits into each serving bowl. Top with shrimp mixture; garnish with bacon, green onions, and paprika.



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