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    Prep Time
    20 Min
    Cook Time
    20 Min
     Spice Level
    3 of 5



    1 lb Texas Gulf Shrimp

    shrimp stock, see directions

    1 cup grits

    2 medium shallots

    2 cloves garlic

    2 tbsp unsalted butter

    ¼ cup white wine

    ¼ lb smoked gouda cheese, shredded

    ½ cupPretty Thai® Muay Thai Sauce

    1 pint heavy cream, as needed

    kosher salt, tt

    black pepper, tt

    basil, for garnish

    dill, for garnish


    STEP 1
    Peel and devein shrimp, removing tails. Reserve shells to make shrimp stock.

    STEP 2
    In a medium sauce pot, add shrimp shells and cover with water. Bring to a high simmer on medium/high heat, lowering heat to medium/low to simmer for 30-45 minutes. Remove from heat and strain to reserve liquid.

    STEP 3
    Slice shallots thin lengthwise. Rough chop basil and dill and reserve for garnish.

    STEP 4
    Cook grits according to package directions, substituting shrimp stock for water in recipe. If additional liquid is needed, water can be used.

    STEP 5
    While grits are cooking, add 1 tbsp butter to a pan on medium/high heat. Add garlic and shallots and sauté until browned. Add in the shrimp and a pinch of salt and pepper. Brown the shrimp and then deglaze the pan with white wine. Reduce the wine down completely. Add in the remaining 1 tbsp of butter, ensuring the shrimp is cooked and remove from heat. Reserve.

    STEP 6
    With about 5 minutes left on the grits, add the cheese and melt it into the grits. Add in the Muay Thai Sauce and heavy cream. Taste and season as needed. Add in more liquid if grits are too thick. Top with the shrimp and garnish with dill and basil.

    In This Recipe

    Muay Thai Sauce

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