Shrimp and Grits


Shrimp is the most consumed seafood item worldwide! And for good reason. Shrimp are packed with protein and other nutrients, they are affordable and widely accessible. Atlantic shrimp are some of the tastiest and cleanest shrimp on the market. These shrimp run form the mouth of the Chesepeake down to Key West. But what makes our coast generate such amazing shrimp? It's the accumulation of the the sweeter spartina grass, higher tides and deeper/colder water flows. So, when we received a shipment of fresh shrimp out of North Carolina this week, we knew we had to try some and our family favorite shrimp and grits recipe was the perfect way to highlight these shrimp.



1c yellow stone ground grits

2c milk

2c chicken stock

2tbsp butter

1/2c cheddar


1.5lb head on NC shrimp

1/2c broth

Other Ingrients

6pc bacon chopped

1pint cherry tomatoes

2 scallions diced

Chop and pan fry the bacon until crispy. Leave the bacon fat in the pan, and add the shrimp. Cook for 1 minute each side and then add 1/2c broth and let steam for 5 minutes.

Prepare the grits by bringing 2c milk, 2c broth and 2tbsp butter to a low boil. Add the grits and then the reduce to medium low heat. Cook for 10 minutes. Once the grits are done, turn off heat and add cheese.

Remove the shrimp and broth from pan. And add the cherry tomatoes on high heat to blister.

To plate, add grits to a bowl, then top with bacon, cherry tomatoes and scallions. Then use 2tbsp per plate of the reserved shrimp broth over top and place the shrimp on top.

This low country staple is a warm and comforting dish to have during the cold months. Add some chili peppers to the shrimp if you like it spicy or some garlic for an added depth in flavor.