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A Mardi Gras Worthy Recipe: Shrimp & Grits

Shrimp and Grits


Stone Ground Grits    1cup    
Butter    3tbsp    

Fontina Cheese    2cups    shredded

Cayenne pepper    3/5 cup    

Water     ¼ cup    

Chili Powder    2 tbsp    

Black Pepper     1 tsp    

White Pepper     1 tsp    

Cayenne Pepper        

Shrimp    1lbs    Cooked, peeled, and deveined

Bacon    ½ lbs    Chopped

Lemon Juice    ½ lemon    

Parsley    2 tbsp    

Green Onion    1 bunch    Chopped

Garlic Clove    1     Minced

Salt and Pepper    To taste


In a medium saucepan, bring 4 cups of water to boil.
Add grits ¾ tsp salt and pepper.
Whisk well to avoid clumping.
Reduce heat to lowest setting and cook until water is absorbed.
10-12 minutes remove from heat and stir in butter, cheese and 2-3 dashes of cayenne pepper.
Cover until ready to serve.
Fry the bacon over medium heat in a large skillet.
When crisp remove bacon with a slotted spoon and place on a paper towel to drain
Add shrimp and another dash of cayenne pepper to the bacon grease and sauté until pink—about 3-minutes. Immediately add onions, garlic., parsley and lemon juice.
Toss and remove from the heat.
Divide grits onto plates and top with shrimp mixture and bacon.