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shrimp-and-grits-recipeShrimp & grits were made famous in the South Carolina Low Country, where it’s been a favorite on-the-boat breakfast for shrimpers for years. This dish was famously brought to the nation’s attention when New York Times legendary food writer Craig Claiborne, a Mississippi native, had dinner with Chef Bill Neal at Crook’s Corner in Chapel Hill, NC. With that prescient and sacred heritage right in our backyard, we take our shrimp and grits very, very seriously. The goat cheese grits are our own signature twist.

Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe

Ingredients:

  • 2 Tbsp. plus 1.5 tsp. olive oil
  • 1 lb. large uncooked shrimp, peeled, deveined, and tails removed
  • 1 Tbsp. minced garlic
  • 1/2 cup thinly sliced roasted red bell pepper
  • 2 Tbsp. Creole Spice (recipe below)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 3 Tbsp. unsalted cold butter
  • Goat Cheese Grits (recipe here)

Directions:

1. Heat the olive oil in a large skillet on high heat. Add the shrimp and garlic and cook for about 4 minutes, or until the shrimp begins to turn a little pink.

2. Add the bell peppers and creole spice and cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink.

3. Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet.

*Makes 4 servings.

Creole Spice Recipe

Ingredients:

  • 1 Tbsp. sugar
  • 5 tsp. sea salt
  • 1 Tbsp. smoked paprika
  • 2 tsp. cayenne pepper
  • 1 tsp. freshly ground black pepper
  • 1 tsp. white pepper

Directions:

Combine the ingredients & enjoy!

*Makes 1/4 cup.

If you love shrimp and grits but don’t have time to cook, make a reservation and come on in to the Tupelo Honey nearest you!