The Spice King’s Shrimp & Grits

The Spice King’s Shrimp & Grits

This recipe was adapted from my famous great grandfather Gene Johnson at his restaurant in St. Augustine, Florida.


  • 4 cups plus 1½ cups water
  • 1 cup grits (not instant)
  • 2 cups heavy whipping cream
  • ¼ cup smoked gouda cheese
  • ½ stick salted butter
  • 5 slices of bacon
  • 2 lbs smoked sausage cut ½ in thick
  • 1 tsp smoked paprika
  • ¼ cup flour
  • 2 bay leaves
  • 5 cloves allspice
  • 4 cloves of garlic minced
  • 1 stalk of celery diced
  • 1 green pepper diced
  • 1 Red pepper diced
  • 1 onion diced
  • 2 lbs. peeled and deveined shrimp
  • 2½ tablespoons The Spice King Gourmet Seafood Seasoning
  • 1 fresh lemon juiced
  • Dash of Worcester Sauce
  • The Spice King Scotch Bonnet Pepper Sauce
  • 2 cups of high quality chicken stock
  • 1 tablespoon of Better Than Bouillon
  • 1 sprig of fresh thyme
  • 2 plum tomatoes diced
  • 2 tablespoons minced parsley


  1. In a large pot bring water to a boil. Whisk in grits, and reduce heat to simmer, cook for 8 mins.
  2. While grits are cooking heat a large pan med/high heat and cook 5 strips of bacon until crispy, once cooked remove from pan, and dice. In the same pan add sausage and cook until browned.
  3. While the sausage cooks season Shrimp with seafood seasoning, lemon juice, paprika, and a dash of Worcester sauce in a large bowl.
  4. Once Sausage is browned remove to a bowl and leave ½ cup on grease in the pan. Add flour and whisk 2–3 mins to make a roux.
  5. Add bay leaves and all spice cook for 1 min or until fragrant. Add onion, green and red pepper, celery, garlic, and 3 dashes of scotch bonnet hot sauce. Brown 2 – 3 mins until golden brown.
  6. Whisk in chicken stock. Add cooked sausage, thyme fresh lemon juice, and Better Than Bouillon.
  7. Simmer for 2 min. Add seasoned shrimp and stir, and simmer 3 min. Season with salt and pepper, then add tomato and parsley.
  8. After the grits have cooked for 8 mins, whisk in heavy whipping cream. Add 1 ½ cup water, butter, smoked gouda cheese, 1½ tsp salt, and 1 tsp pepper. Cook an additional 10 mins stirring constantly.
  9. Plate grits in a large bowl and spoon shrimp and sausage mixture over grits.