• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Frozen Treats
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Eggs and Cheese

    Grits à Ya Ya (a.k.a. Shrimp and Grits)

    By Chula King · Jul 15, 2017 · Updated: Mar 22, 2023

    Jump to Recipe
    Grits a Ya Ya

    Grits à Ya Ya, made famous by the Fish House in Pensacola, takes cheesy smoked Gouda grits and tops it with perfectly seasoned shrimp and a creamy spinach and mushroom sauce. As an added bonus, finish it with a garnish of fried carrot strings just like the Fish House does.  It's absolutely incredible, albeit a bit on the high calorie side!

    Grits a Ya Ya - Shrimp and Smoked Gouda Grits

    Ingredients for Grits à Ya Ya:

    I used the following ingredients: Carrots, Kosher salt, vegetable oil, chicken broth, quick grits, unsalted butter, smoked Gouda cheese, bacon, shallots, garlic, dry white wine, fresh shrimp, spinach, portobello mushrooms, green onions, freshly ground black pepper, and heavy cream.

    Ingredients for Grits a Ya Ya

    Making the Fried Carrot Strings for Garnish:

    First, I shredded a peeled carrot and spread the carrots on paper towels. Then, I sprinkled the carrots with some Kosher salt. I gave the carrots a toss and let them stand for about 30 minutes. The reason for doing this was to extract excess moisture from the carrots. After 30 minutes, I squeezed as much liquid as possible from the carrots, and fried them for several minutes in hot oil. When they were crisp, I removed the carrot strings from the oil and drained them on paper towels.

    Making the fried carrot string garnish for the Grits a Ya Ya

    Making the Smoked Gouda Grits:

    The original Fish House recipe for Grits à Ya Ya called for old-fashioned grits. I saw no reason to spend the extra money on old-fashioned grits, so used quick grits instead (do not use instant grits). I can't imagine that using old-fashioned grits would have made a difference.

    First, I added the chicken broth to a large saucepan, and brought it to a boil over high heat. Then, I slowly added the grits to the boiling broth. After giving the grits a good stir, I reduced the heat to low, and simmered the grits until they were thick and tender. This took about 30 minutes. Next, I added the butter and shredded cheese, and stirred the grits until the cheese was melted and the grits were creamy smooth. Talk about good!

    Making the grits for the Grits a Ya Ya

    Making the Sauce and Shrimp for Grits à Ya Ya:

    While the grits were cooking, I cooked the bacon in a large skillet over medium heat until the bacon was nicely browned. Then, I added the shallots and cooked them until they were tender, about 5 minutes. Next, I added the garlic and cooked the mixture until the garlic was fragrant, about 30 seconds. I added the white wine, and stirred to combine everything. Then, I added the shrimp in a single layer, and cooked them until they were bright pink on both sides. This took several minutes.

    Making the sauce for Grits a Ya Ya

    When the shrimp were done, I removed them from the skillet. Then, I added the spinach, mushrooms, and green onions to the skillet. I stirred everything together, and cooked the mixture until the spinach had wilted. This took several minutes. Then, I stirred in the cream.

    Finishing the sauce for Grits a Ya Ya

    I simmered the sauce until it thickened and was reduced by about a third. This took about 10 minutes. After seasoning the sauce with salt and pepper, I returned the shrimp to the skillet. I heated the sauce for several minutes to ensure that the shrimp were heated through.

    Spinach mushroom cream sauce for Grits a Ya Ya

    Serving the Grits à Ya Ya:

    I placed a mound of the smoked Gouda grits on a plate. Then, I arranged the shrimp around the mound of grits. I spooned on some of the creamy spinach and mushroom sauce. Finally, I topped the Grits à Ya Ya with the fried carrot strings, and added some freshly baked crusty French bread. The Grits à Ya Ya was absolutely incredible! Even the Master Taste Tester who has an aversion to grits agreed. Yum!

    Grits a Ya Ya

    Recipe

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!

    Save Post

    By submitting this form, you consent to receive emails from Pudge Factor.

    Grits a Ya Ya

    Grits à Ya Ya (a.k.a. Shrimp and Grits)

    Grits à Ya Ya, made famous by the Fish House in Pensacola, takes cheesy smoked Gouda grits and tops it with perfectly seasoned shrimp and a creamy spinach and mushroom sauce. As an added bonus, finish it with a garnish of fried carrot strings just like the Fish House does. It’s absolutely incredible, albeit a bit on the high calorie side!
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 950 kcal

    Ingredients

    Fried Carrot Strings

    • 1 large carrot peeled and shredded
    • 1 teaspoon Kosher salt
    • Vegetable oil for frying

    Smoked Gouda Grits

    • 3 ½ cups low sodium chicken broth
    • ¾ cup quick grits do not use instant grits
    • ¼ cup unsalted butter
    • 1 cup shredded smoked Gouda cheese 4 ounces

    Creamy Spinach and Mushroom Sauce, and Shrimp

    • 8 slices bacon chopped
    • 1 shallot minced (about 2 Tablespoons)
    • 5 cloves garlic minced (about 1 Tablespoon)
    • 2 Tablespoons dry white wine
    • 1 pound large shrimp 16 to 20 peeled and deveined, with tails left on
    • 2 cups fresh chopped spinach
    • 1 cup chopped portobello mushrooms
    • ¼ cup sliced green onions white and green parts
    • 1 cup heavy cream
    • Salt and freshly ground black pepper to taste

    Instructions
     

    Fried Carrot Strings

    • Spread shredded carrots on paper towels; sprinkle on 1 teaspoon of Kosher salt. Toss to coat; allow to sit for 30 minutes. Gather paper towels; squeeze liquid from carrots. Fry in hot oil (375° F) for several minutes until lightly browned and crisp. Drain on paper towels. Set aside.

    Smoked Gouda Grits

    • Bring the chicken broth to a boil in a saucepan over high heat. Slowly add grits to boiling chicken broth, stirring constantly. Reduce heat to low; simmer until the grits are tender and thick, about 30 minutes, stirring occasionally. Add butter and shredded cheese; stir until cheese is melted and grits are smooth.

    Creamy Spinach/Mushroom Sauce and Shrimp

    • While the grits are cooking, cook bacon in a large, deep skillet over medium heat until the bacon fat is rendered, and the bacon is browned, about 10 minutes.
    • Add the shallots. Cook, stirring occasionally, until shallots are tender, about 5 minutes. Add the garlic; cook until garlic is fragrant, about 30 seconds. Pour in the white wine. Cook and stir for several minutes.
    • Add the shrimp in a single layer to skillet; cook and stir until they are bright pink on both sides on the outside and the meat is no longer transparent in the center, about 3 minutes. Remove shrimp with slotted spoon.
    • Stir in the spinach, mushrooms, and green onions. Cook and stir until the spinach wilts, about 2 minutes more.
    • Stir in 1 cup heavy cream. Simmer until the sauce has thickened and reduced by about a third, about 10 minutes.
    • Season to taste with salt, and pepper.
    • Return the shrimp to the skillet to heat through.
    • Place mound of Gouda grits on plate. Arrange shrimp around grits, and on spoon sauce. Garnish with fried carrot strings.
    • Yield: 4 servings.

    Nutrition

    Calories: 950kcalCarbohydrates: 33gProtein: 50gFat: 68gSaturated Fat: 36gCholesterol: 483mgSodium: 2579mgPotassium: 771mgFiber: 2gSugar: 3gVitamin A: 5540IUVitamin C: 13mgCalcium: 703mgIron: 15.2mg
    Keyword Grits a ya ya, Shrimp and Grits
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More Eggs and Cheese

    • Pastrami and Irish Cheddar Mac & Cheese
      Pastrami and Irish Cheddar Mac & Cheese
    • Easy Bacon Egg and Cheese Breakfast Sliders
      Easy Bacon Egg and Cheese Breakfast Sliders
    • Sous vide egg bites.
      Sous Vide Bacon and Gruyère Egg Cups
    • Three-Cheese Mac and Cheese Bites.
      Ultimate Three-Cheese Mac & Cheese Bites

    Reader Interactions

    Comments

    1. Lin says

      July 14, 2023 at 3:51 pm

      Can this be made ahead , sauteeing the grits last minute?

      Reply
      • Chula King says

        July 15, 2023 at 8:50 pm

        Lin,

        You can make the grits ahead of time and also the sauce. I would wait until you were ready to serve the dish, however, before cooking the shrimp.

        Chula

        Reply
    2. Merle Harper says

      January 08, 2023 at 12:59 pm

      What can be substituted for heavy cream. Could coconut cream milk be substituted? I am dairy free. The Gouda cheese if made internationally should be okay.

      Reply
      • Chula King says

        January 09, 2023 at 8:29 am

        Merle,

        I'm sorry, but I haven't tried any diary free substitute for the heavy cream, so don't know if coconut cream milk could be substituted.

        Chula

        Reply
    3. asouthernersnotebook says

      July 21, 2017 at 12:45 am

      Wellllllllll, after seeing this post here and the one on my blog I was wishing that I had gone with Sharon. Going to the Fish House, that was killer to me. Why don't you come over here if you can, Tuesday during the day is our cookbook group luncheon and that same evening is our class of "Mother Sauces". This coming week she is doing an Espagnole Sauce which I know I have made something similar but it's basically a roux that she is adding a beef stock. The dinner is a roast beef topped with the Espagnole Sauce, I think asparagus and a salad. Dessert I think I read that she is doing a sorbet. Should be interesting.

      Carolyn

      Reply
      • c2king says

        July 21, 2017 at 7:34 am

        Wow - sounds great. I wish I could come over on Tuesday, but I have to work.

        Reply
    4. asouthernersnotebook says

      July 18, 2017 at 10:04 am

      Sharon unfortunately is not going this evening, she wanted to get ready for her trip to Pensacola. I will make copies of our class info and hopefully she will join me again next week. We left last week stuffed and it was delicious and I learned some things I did not know before. This week we will be doing a Veloute Sauce, I have never done this sauce, haven't even heard of it so it should be interesting. I think this evening our entrée will be salmon, yum. I'm taking my daughter with me tonight. Wish you could be with us too.

      Carolyn

      Reply
      • c2king says

        July 19, 2017 at 7:52 pm

        Let me know how the Veloute Sauce course goes! Not sure that I've ever made it either. Sharon and I met for lunch at the Fish House and then back to my house - full of blog and technology conversations!

        Chula

        Reply
    5. asouthernersnotebook says

      July 17, 2017 at 11:24 am

      I've had this many times at The Fish House and now so glad to have the recipe. Thanks, Carolyn

      Reply
      • c2king says

        July 17, 2017 at 3:25 pm

        It's my absolute favorite from the Fish House!
        Chula

        Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chula and Susan

    Welcome to PudgeFactor®.

    It’s great to have you here. We are Chula and Susan, a mother-and-daughter duo who love to cook and share our culinary creations with you.

    More about us →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Beat the Heat with Frozen Treats

    • Mini ichocolate-dipped ce cream bars.
      Mini Chocolate-Dipped Ice Cream Bars
    • Chocolate cottage cheese fudgesicles.
      Creamy Chocolate Cottage Cheese Fudgesicles
    • Copycat Tropical Smoothie Hawaiian Breeze
      Copycat Tropical Smoothie Hawaiian Breeze
    • Nutella cottage cheese gelato.
      Viral TikTok Chocolate Nutella Cottage Cheese Gelato
    • Copycat Classic Orange Julius
    • Disney-Inspired Dole Whip.
      Easy Disney-Inspired Dole Whip
    • Homemade fresh peach ice cream.
      Homemade No-Egg Fresh Peach Ice Cream
    • Homemade Frozen Fresh Strawberry Yogurt

    See more Frozen Treat Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Tate's Bake Shop Chocolate Chip Cookies
      Tate's Bake Shop Chocolate Chip Cookies

    See more Recipes→

    Footer

    © 2012–2025 · Pudge Factor®, LLC · Privacy Policy · Disclaimer

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.