Ingredients

For the Grits

1 cup stone-ground grits
4 cups chicken stock
1 cup heavy cream
2 tablespoons butter
8 oz smoked Gouda, freshly shredded
½ teaspoon kosher salt
Fresh cracked black pepper

For the Shrimp

1½ pounds large shrimp, peeled and deveined
2 tablespoons olive oil
4 slices thick-cut bacon, diced
½ sweet onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon Cajun seasoning
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
¼ cup chicken stock
¼ cup Suwannee Swamp Sauce
2 tablespoons butter
2 green onions, sliced
Fresh parsley for garnish

Instructions

Make the Grits

Bring the chicken stock to a gentle boil. Slowly whisk in the grits and reduce to low heat. Cook, stirring occasionally, for 25 to 30 minutes until creamy.

Stir in the heavy cream, butter, smoked Gouda, salt, and pepper until silky smooth. Keep warm.

Cook the Shrimp

Pat the shrimp dry and lightly season with Cajun seasoning and smoked paprika.

Cook the bacon in a large cast-iron skillet until crisp. Remove and reserve, leaving the bacon drippings in the pan.

Add the onion and bell pepper and sauté until tender, about 5 minutes. Stir in the garlic and cook for another minute.

Add the shrimp and cook about 1½ to 2 minutes per side until just pink.

Pour in the Worcestershire, lemon juice, chicken stock, and Suwannee Swamp Sauce. Simmer for 2 to 3 minutes until the sauce slightly thickens.

Finish with butter and stir in the reserved bacon.

Assemble

Spoon a generous helping of smoked Gouda grits into each bowl.

Top with the shrimp and plenty of the skillet sauce.

Finish with green onions, parsley, and an extra drizzle of Suwannee Swamp Sauce for those who like a little more Florida sunshine.

Chef's Tip

The magic of this dish is balance. The smoked Gouda adds rich creaminess, while Suwannee Swamp Sauce brings the natural sweetness and citrusy character of Florida datil peppers. It brightens the dish instead of overpowering it, letting the shrimp remain the star.

Pair With

Grilled oysters
Roasted asparagus
Buttered French bread
Sweet tea or a crisp Florida citrus lager

Suwannee Sauce Serving Note

One bottle. Endless possibilities.
Suwannee Swamp Sauce isn't just a finishing sauce. It's the secret ingredient that transforms classic Southern dishes into unforgettable Florida favorites. Whether it's shrimp and grits, grilled seafood, burgers, wings, or tacos, Put Some South in Your Mouth®.