Shrimp and Grits

"I have enjoyed more versions of this dish than I can count," says Patrick Pierre-Jerome, executive chef of Hat City Kitchen in Orange. "I am particularly fond of this one. In the absence of grits, the shrimp mixture can be spooned over rice. For added flavor and richness, two ounces of butter can be added to the shrimp."

Photo by Steve Legato.


For the grits:

3 cups milk
1 tsp salt
3 oz instant grits
flour for dredging
canola oil for frying


Scald milk and salt in a medium sauce pan. Add grits slowly while stirring with a rubber spatula. On low heat stir constantly for 5 minutes to prevent scorching while mixture thickens. Turn off heat, cover the pan, and let sit for 15 minutes. Lightly oil 6 rings or ramekins that are about 3 inches in diameter. Divide the grits among them. Chill 30 minutes then unmold. Chill 1 hour until firm. Heat oil to 350° F. Dredge grits cakes in flour and shake off excess. Fry about 3 minutes until golden.

Ingredients for the shrimp:

2 tbsp olive oil
1 green pepper ¼ inch dice
1 red pepper ¼ inch dice
1 small onion ¼ inch dice
1/3 cup chicken stock
1/3 cup tomato sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
3 ounces turkey bacon
1 1/2 lbs medium shrimp peeled and deveined


Heat oil on medium flame then add vegetables and cook 1 minute. Stir in remaining ingredients and simmer 5 minutes. Divide among 6 soup bowls and top with a grits cake. Add salt to taste.

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