Compliments of David’s Restaurants

Shrimp + Cheesy Grits

Yield: 4 servings




1 QT Chicken broth

1 T Butter

1 C White grits or corn meal

2 T Cream cheese

¼ # Cheddar cheese

1 T Chopped parsley

Salt and pepper to taste

Method of Preparation:

  1. Bring chicken stock and butter to a boil in a medium-sized saucepan

  2. Whisk in the grits or corn meal and reduce heat and simmer stirring regularly for about 10 minutes

  3. Stir in cheddar cheese and chopped parsley when ready to serve. Taste grits and adjust seasoning with salt and pepper (feel free to add water or more chicken broth if you want the grits to be a little looser).



16-20 Jumbo shrimp deeply butterflied—I like to use Individually quick frozen, 13-15 size, peeled and deveined

¼ # Slab bacon, cut into lardons

2 Garlic cloves, minced

1 T Parsley, minced

1 T Cajun seasoning blend

Method of Preparation:

  1. Slowly cook the bacon lardons in a large sauté pan to render the fat – reserve the fat for cooking the shrimp

  2. Deeply butterfly, wash and pat the shrimp dry

  3. Combine the reserved bacon fat with the garlic, Cajun seasoning, parsley and prepped shrimp and set aside until the grits are almost ready

  4. Place the shrimp mixture into the warm (not hot) sauté pan and cook the shrimp until fully cooked, add the bacon lardons


Plating and garnish:

Plate the grits and spoon the shrimp over the grits with a slotted spoon if you don’t want all the bacon fat.

Serve with wedges of lemon


This recipe is for personal use and enjoyment only.