Shrimp & Grits

Shrimp & Grits

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Shrimp & Grits

Submitted by- Matthew Petkovic

                                Executive Chef

                                Azalea Trace

                                ACTS Retirement-Life Communities


½ lb Diced Apple Smoked Bacon                      

½ lb Sliced Smoked Sausage

1 ½ lb 12/15 Shrimp

½ Cup Diced Yellow Onions

½ Cup Diced Green Pepper

½ Cup Diced Celery

½ Teaspoon Minced Garlic

2 Tablespoons Thai Chile Sauce

1 Cup White Wine

Salt & Pepper to taste



2 Cups Water

2 Cups Chicken Stock

¼ Cup Heavy Cream

½ Teaspoon Salt

1 Cup Regular Grits

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Smoked Gouda Cheese


Grits- Bring cream, stock, water and salt to a boil in a saucepan. Slowly whisk in grits, reduce heat to low and simmer until grits are tender and thick, about 12-15 minutes. Add all of the cheese and stir until completely melted and incorporated. Pour finished grits onto a greased baking sheet and place in refrigerator until completely cooled, 4-6 hours. When it is time to serve cut the grits into any shape you wish and heat 3 tablespoons of olive oil in a sauté pan. Brown the grit cakes on both sides until hot, about 4 minutes on each side. Place grits in bowl and serve shrimp over the top.


Shrimp- Render bacon in a large skillet. When the bacon is almost brown, add the smoked sausage, diced onions, peppers, celery and garlic. Cook for 8-10 minutes or until vegetables are tender.  Add the shrimp and cook until the shrimp are pink and not translucent. Add white wine, Thai Chile sauce, salt and pepper to taste and reduce by half. Serve over the cheese grit cake.









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