There are some dishes that just feel like comfort, and shrimp and grits is certainly one of them. This version takes that Southern classic and gives it a rich, savory twist with creamy Gouda grits, Creole-spiced shrimp, crispy pancetta, peppers, and a buttery pan sauce finished with fresh lemon.

The real star here is my French Quarter Seasoning, a salt-free Creole-inspired blend that brings layers of herbs, peppers and warm savory flavor without overpowering the shrimp. Using a salt-free blend is especially perfect here, since the pancetta, Gouda, Worcestershire and stock are already bringing plenty of flavor to the party.

And perhaps the best review came before I even had a chance to ask for one. My husband took a few bites and declared these the best shrimp and grits he’s ever had. So needless to say, this recipe earned its place here.

Rich and creamy, a little smoky, beautifully savory and just bright enough from that squeeze of lemon—this is shrimp and grits worthy of a second helping. ❤️

WHAT YOU’LL NEED

• SHRIMP: The star of the dish. Use large or jumbo shrimp, peeled and deveined. They cook quickly and soak up all of that buttery, savory Creole flavor.
• STONE GROUND GRITS: The foundation of the dish. Stone-ground grits have more texture and corn flavor than quick grits and become beautifully creamy when cooked low and slow.
• SMOKED GOUDA CHEESE: Rich, buttery and wonderfully melty. Gouda gives the grits a velvety finish and a slightly deeper flavor than the more traditional cheddar.
• PANCETTA: Our savory, salty backbone. Rendering the pancetta first gives you flavorful fat to build the shrimp sauce in while adding little bites of richness throughout the finished dish.
• RED BELL PEPPER: Adds sweetness, color and a little freshness to balance the richness of the pancetta, butter and creamy grits.
• YELLOW ONION: Cooked until softened, onion creates the aromatic base of the sauce and adds a subtle sweetness.
• GALRIC: Because shrimp and garlic simply belong together. Fresh garlic adds another layer of savory flavor without overpowering the shrimp.
• WORCESTERSHIRE SAUCE: Just a splash adds savory depth and a subtle tang to the shrimp sauce. It’s one of those background ingredients you may not immediately identify, but you’d miss if it weren’t there.
• FRENCH QUARTER SEASONING: The flavor that ties everything together. This Creole-inspired blend brings savory herbs, garlic, pepper and warm spice to the shrimp and sauce, giving the dish its signature Louisiana character.
• CHICKEN STOCK: Used to build the sauce and loosen all of those flavorful browned bits from the skillet. It adds considerably more depth than water.
• TOMATO PASTE: Adds concentrated tomato flavor, a touch of sweetness and richness to the sauce. Cooking it briefly in the skillet also deepens its flavor and helps give the sauce that beautiful Creole-inspired color.
• WHOLE MILK: The key to creamy, luscious grits. Milk adds richness and body while still allowing the natural corn flavor of the grits to shine through.
• BUTTER: Adds richness to both the grits and shrimp and gives the finished sauce that glossy, restaurant-style finish.
• HEAVY CREAM: A little cream makes the grits especially luxurious and helps create that silky texture that makes them such a perfect base for the shrimp.
• FRESH LEMON: A squeeze at the very end brightens the entire skillet and cuts through the richness without making the dish taste lemony.
• FRESH PARSLEY: A simple finishing touch that adds freshness and a little color just before serving.
• KOSHER SALT: Essential for seasoning the dish from the inside out. Because French Quarter is a salt-free blend, adding salt separately gives you complete control over the seasoning—especially important with naturally salty ingredients like pancetta and Gouda

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: In a medium saucepan, combine the chicken stock, whole milk, salt and black pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Avoid letting the mixture come to a full boil.

Step 2: Slowly pour the grits into the simmering milk and stock, whisking constantly to prevent lumps. Reduce the heat to low and cook, stirring frequently, until the grits are tender, creamy and no longer gritty, about 20–25 minutes.

💡 Baker’s Tip:  If they become too thick before they’re tender, simply add a splash of warm milk or stock and continue cooking.

Sept 3: Pat the shrimp dry with paper towels, then season generously with French Quarter Seasoning. Toss well to coat the shrimp evenly and set aside while you start the pancetta.

Seasoning Note: This recipe was created using my French Quarter seasoning blend. If you don’t have it yet, I’ve included a simple substitution below so you can enjoy this recipe with ingredients you likely already have on hand.

Step 4: Add the pancetta to a large skillet over medium heat and cook, stirring occasionally, until golden and crisp and the fat has rendered. Using a slotted spoon, transfer the pancetta to a plate, leaving the flavorful rendered fat in the skillet for cooking the shrimp.

Step 5: Increase the heat to medium-high and add the seasoned shrimp to the skillet with the rendered pancetta fat. Sear for 1–2 minutes per side, just until pink and lightly golden. Transfer the shrimp to a plate and set aside—they’ll finish cooking in the sauce later.

Step 5: Reduce the heat to medium and add the onion and red bell pepper to the skillet. Sauté in the rendered pancetta fat until softened and lightly caramelized, about 3–4 minutes.

Add the garlic and cook for another 30 seconds, stirring constantly, just until fragrant.

Step 6: Add the tomato paste to the skillet and stir it into the vegetables. Cook for 1–2 minutes, stirring frequently, until the tomato paste deepens in color and begins to caramelize. This helps develop its sweetness and adds another layer of rich, savory flavor to the sauce.

Step 7: Pour in the chicken stock and Worcestershire sauce, stirring and scraping up all of those flavorful browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2–3 minutes, allowing the sauce to reduce slightly and the flavors to come together.

Step 8: Return the shrimp and crispy pancetta to the skillet and toss gently to coat in the sauce. Add a squeeze of fresh lemon juice and the butter, stirring until the butter melts into the sauce and gives it a rich, glossy finish. Cook just until the shrimp are warmed through and fully cooked.

Step 9: queeze the fresh lemon juice over the shrimp, then add the butter. Gently stir until the butter has melted into the sauce, creating a rich, glossy finish that coats the shrimp and vegetables.

Step 10: Once the grits are tender and creamy, stir in the heavy cream and butter until fully incorporated. Add the shredded Gouda and stir until completely melted and the grits are smooth, rich and velvety.

Taste and adjust with salt and black pepper as needed. If the grits have thickened too much, stir in a splash of warm milk until they reach your desired consistency.

SERVE

Spoon the warm Gouda grits into shallow bowls, then top generously with the Creole shrimp, pancetta, vegetables and plenty of that buttery pan sauce. Finish with a sprinkle of fresh parsley, a little freshly cracked black pepper, and serve immediately while everything is warm and creamy.

WINE PAIRING:

A crisp, dry Sauvignon Blanc is a beautiful match for these French Quarter Shrimp & Gouda Grits. Its bright acidity cuts through the richness of the creamy Gouda, butter and pancetta, while fresh citrus and herbal notes complement the Creole-spiced shrimp and squeeze of lemon.

Look for a Loire Valley Sauvignon Blanc or a bright California Sauvignon Blanc with plenty of acidity and minimal oak.