LuVici’s Shrimp and Grits

Luvici's Shrimp and Grits Recipe


LuVici's Shrimp and Grits:

Course: Main Dish
Keyword: LuVici's Shrimp & Grits
Prepare Gorgonzola Butter and Tomato Cheese Grits in advance.
Print Recipe Share on Facebook Share on Twitter


  • pounds large 21 to 25 count shrimp, tail on, peeled and deveined
  • Cajun seasoning for garnish
  • Shredded Parmesan for garnish
  • Chopped chives for garnish

Gorgonzola Butter:

  • 2 pounds butter, softened
  • 2 tbsp minced garlic
  • 1 cup panko breadcrumbs
  • 1 cup Parmesan cheese
  • 2 cups Gorgonzola cheese
  • tsp black pepper

Tomato Cheese Grits:

  • 8 cups chicken broth
  • 3 cups diced tomatoes in juice
  • 1 tsp salt
  • 2 tbsp bacon grease
  • 6 cups grits
  • 2 cups chopped bacon or bacon bits
  • 12 slices pepper jack cheese
  • 12 slices Cheddar cheese


  • Split each shrimp down the back.
  • In large sauté pan, melt ½ cup Gorgonzola Butter per serving.
  • Add 7 shrimp per serving, and sauté 1 to 2 minutes per side.
  • Place 3⁄4 cup Tomato Cheese Grits per serving in a 6-inch cast iron skillet.
  • Place in preheated 350° oven while cooking shrimp.
  • Stand sautéed shrimp around skillet in the grits with 1 in center, reserve Gorgonzola Butter left in pan.
  • Bake 3 to 4 minutes until shrimp are cooked through but not overcooked.
  • Pour reserved Gorgonzola Butter over shrimp and grits.
  • Sprinkle shrimp with Cajun seasoning, garnish with shredded Parmesan cheese and chopped chives.
  • Serve with a hot baguette.

Gorgonzola Butter:

  • Combine with electric mixer.
  • Place in container and refrigerate.

Tomato Cheese Grits:

  • Bring broth, tomatoes, salt and bacon grease to boil.
  • Add grits and reduce heat; cook until thickened.
  • Stir in bacon and cheeses until cheese is melted.
  • May be made ahead and refrigerated until use.