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Gump's Shrimp & Grits

 Gump's Shrimp & Grits
As Forrest Gump would say, shrimp and grits go together like peas and carrots in this appetizer. You’ll love the rich sauce, the hint of heat and the refreshing citrus flavor. —Gene Peters, Edwardsville, Illinois
16 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 2-1/4 cups water
  • 1-1/2 teaspoons Creole seasoning, divided
  • 1/2 cup uncooked old-fashioned grits
  • 3/4 cup shredded smoked Gouda cheese
  • 1/2 cup butter, melted
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/8 teaspoon plus 1/4 teaspoon cayenne pepper, divided
  • 1 medium lemon, quartered
  • 16 uncooked jumbo shrimp, deveined
  • 2 cups chopped baby portobello mushrooms
  • 5 bacon strips, finely chopped
  • 2 tablespoons chopped shallot
  • 1/2 cup white wine
  • 2 cups chopped fresh spinach
  • 1 cup half-and-half cream

Directions

  • In a large saucepan, bring water and 1/2 teaspoon Creole seasoning to
  • a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14
  • minutes or until thickened, stirring occasionally. Add cheese; cook
  • and stir for 2-3 minutes or until melted. Set aside and keep warm.
  • Place the butter, oil, garlic, oregano, 1/8 teaspoon cayenne and

2 of 2

Gump's Shrimp & Grits (continued)

Directions (continued)

  • remaining Creole seasoning in a 13-in. x 9-in. baking dish. Squeeze
  • juice from lemon into dish; add lemon quarters. Bake, uncovered, at
  • 400° for 4-6 minutes or until hot. Add shrimp; bake 10-12
  • minutes longer or until shrimp turn pink, stirring once.
  • Meanwhile, in a large skillet, cook the mushrooms, bacon, shallot and
  • remaining cayenne over medium heat until bacon is crisp. Add wine,
  • stirring to loosen browned bits from pan. Bring to a boil; cook
  • until liquid is evaporated. Reduce heat; stir in spinach and cream.
  • Peel shrimp, leaving tails on. Spoon grits onto serving dishes; top
  • each with sauce mixture and a shrimp. Yield: 16 appetizers.
Nutritional Facts: 1 appetizer equals 204 calories, 16 g fat (7 g saturated fat), 64 mg cholesterol, 247 mg sodium, 6 g carbohydrate, trace fiber, 8 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.