Jul 13 2026
Restaurants›Trio's Dining - Ruston›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Trio's Dining - Ruston
Time45m
Serves4

Blackened shrimp over smoked gouda grits with Creole cream sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Blackened Shrimp

Smoked Gouda Grits

Creole Cream Sauce

Method

Blackened Shrimp

  1. 1

    Prepare the seasoning

    In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.

  2. 2

    Season the shrimp

    Place the peeled and deveined shrimp in a bowl. Drizzle with olive oil and toss to coat. Sprinkle the blackening seasoning mixture over the shrimp and toss until evenly coated.

  3. 3

    Cook the shrimp

    Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if needed) and cook for 2–3 minutes per side until opaque and blackened. Remove from heat and set aside.

Smoked Gouda Grits

  1. 4

    Cook the grits

    In a medium saucepan, bring the water and milk to a boil. Slowly whisk in the grits to avoid lumps. Reduce heat to low and cook, stirring frequently, for about 20–25 minutes or until thick and creamy.

  2. 5

    Finish the grits

    Stir in butter, shredded smoked Gouda, salt, and black pepper. Mix until cheese is melted and grits are smooth. Keep warm until ready to serve.

Creole Cream Sauce

  1. 6

    Sauté aromatics

    In a small saucepan over medium heat, melt the butter. Add minced shallot and garlic, and sauté for 2–3 minutes until fragrant and translucent.

  2. 7

    Make the sauce

    Stir in the heavy cream, Creole mustard, paprika, cayenne, salt, and black pepper. Simmer for 5–7 minutes, stirring frequently, until slightly thickened. Add the lemon juice and stir to combine. Keep warm.

Assembly

  1. 8

    Plate the dish

    Spoon a generous serving of smoked Gouda grits onto each plate. Top with several blackened shrimp and drizzle with Creole cream sauce. Serve immediately.

More from Trio's Dining - Ruston