Shrimp and Grits with Parmesan Crisp

February 15, 2013 by Kenmore

Chef Jennifer Gavin of Hell’s Kitchen Season 4 shares a recipe for shrimp and grits with Parmesan crisp – for under $25.


preparation time
0 mins

cook time




2 cup Milk

2 cup Chicken Stock

2 tablespoons butter

1 cup quick grits

0.75 cup heavy whipping cream

4 ounces grated smoked white cheddar

1.5 pounds 26-30 count Shrimp Peeled and deveined

2 tablespoons Cajun seasoning

2 tablespoons butter

1 tablespoons minced garlic

1 teaspoons chicken base

1 cup heavy whipping cream

0.5 cup diced andouille sausage

4 tablespoons diced leeks

0.25 cup white wine

3 ounces grated Parmigiano-Reggiano or Parmesan Cheese


In a heavy-bottom sauce pan bring the chicken stock and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt, stir constantly. Cook until thickened,. Stir in the butter and smoked cheddar cheese. Season to taste with fresh cracked pepper. Next, heat oil in a large skillet over medium-high heat. Season shrimp with Cajun seasoning, salt and pepper. Saut until cooked, about 2-3 minutes. Remove shrimp from pan. Add butter and andouille sausage, saut until crisp. Add leeks and garlic saut until they are translucent. Deglaze the pan with the white wine. Slowly add the cream and chicken base, let reduce until thickened. Add cooked shrimp and season with salt and pepper, to taste.

To serve: Divide grits among serving plates. Pour sauce and shrimp over grits. Garnish with green onion tops and a Parmesan crisp.

Parmesan Crisp

Preheat the oven to 325 degrees. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.


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