Tyler Florence’s Ultimate Shrimp & Grits

This Tyler Florence’s Ultimate Shrimp & Grits is one of my go to favorite recipes.  When I first started learning to cook, I was so intimidated to try Shrimp & Grits, but Tyler’s recipe is super easy to follow and comes out amazing everytime!  I definitely recommend the chorizo sausage he recommends.
Use good chicken stock, and jumbo shrimp.  This is a decadent southern dish that you definitely need to include in your southern recipe arsenal.  I included some step by step pictures and a printable recipe card!  Let me know how it comes out if you try it!  He has some old food network videos online that are also super helpful.

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Tyler Florence's Ultimate Shrimp & Grits
Tyler Florence's Ultimate Shrimp & Grits
Tyler Florence's Ultimate Shrimp & Grits

Tyler Florence's Ultimate Shrimp & Grits


  • Ingredients:
  • Grits:2 cups chicken stock
  • cup quick cooking grits
  • 1/2  cup heavy cream
  • 1 T butter
  • 1/2 cup cheddar cheese
  • salt & pepper
  • Shrimp
  • 2 T olive oil
  • 1 medium onion chopped
  • 1 clove garlic chopped
  • 2 T flour
  • 2 cups chicken stock
  • 1 lb. shrimp peeled & deveined
  • 1/2 lb. chorizo sausage
  • 1 green onion chopped


  1. Add chicken stock to a medium sauce pan and bring to a boil.  Slowly whisk in grits and cook for 10 minutes on medium heat.  Remove from heat and whisk in heavy cream, butter, cheddar cheese and salt & pepper
  2. Saute onion & garlic in olive oil until soft.
  3. Add sausage and cook for 5-7 minutes.  Sprinkle with flour and stir to make a roux.  Pour in chicken stock, stir until smooth and let simmer for 10 minutes.  Add shrimp and poach for 2-3 minutes until bright pink.  Add grits to serving bowl, top with shrimp & chorizo mixture. Sprinkle with green onions and serve hot!
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Check all Tyler Florence recipes I have tried

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This page was last updated on November 27, 2022. 

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  1. Just made this today with a few substitutions: beef bouillon instead of chicken stock, and half cashew milk/half stock on the grits. The grits were delicious, but came out too tight; I will probably add at least another half cup minimum of cream next time. Also, I used Texas chorizo, which does not slice like a sausage – more like a ground meat. Anyway, I thought it came out great. Now I’m dreaming of adding bell peppers next time, too!

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