RECIPE: Shrimp and grits by Chef Bud Taylor

RECIPE: Shrimp and grits by Chef Bud Taylor
Updated: Jun. 11, 2018 at 1:51 PM EDT
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Bistro Shrimp & Grits: by Chef Bud Taylor
The Bistro at Topsail

(ratio: 3 parts water/1 part whole milk/1 part grits)

• 1 cup stone ground yellow grits
• (adluh mills, anson mills or other quality brand, don't use quick grits)
• 1 cup whole milk
• 3 cups cold water
• 6 tablespoons butter
• 1 cup grated asiago or  parmesan
• salt & pepper


• 1 pound local shrimp
• 1 green tomato – cut into ½ inch dice
• 1 tablespoon  minced shallot (may sub red onion)
• ¼ teaspoon minced garlic
• 4-6 oz. Nc country ham- cut into small strip
• ½ cup dry white wine
• 2 cups shrimp stock (may sub seafood base)
• unsalted cold butter- cut into cubes
• 2 tablespoons thinly sliced scallion
• 1 teaspoon each diced fresh
• thyme
• basil
• parsley


• in stock pot bring water, milk & butter to a boil
• slowly whisk in grits and return to a boil for 1-2 minutes
• reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
• remove from heat and stir in cheese
• season to taste with salt & pepper

• while grits are cooking peel and clean shrimp.
• season with salt & pepper and set aside
Sauce: (sauce can be made in advance and kept warm)
• in hot saute pan place 2 t butter, shallot, garlic and country ham and cook until lightly brown
• de-glaze pan with white whine
• add green tomatoes to pan and cook approx 1 minute
• add shrimp stock and 2 t butter and let reduce by ¼
• add scallions & fresh herbs
• remove from heat
• finish sauce by stirring several cubes of cold butter into sauce, until thickens slightly
• season to taste with salt & pepper

In separate pan:
• heat pan
• add 2 t butter and seasoned shrimp
• cook just until shrimp turn pink on bottom then turn shrimp and remove pan from heat.
• shrimp will finish cooking with residual heat from pan

To serve:
• toss cooked shrimp into sauce
• divide grits into 4 bowls
• spoon sauce & shrimp mixture equally into bowls on top of grits. Do not stir up.
• garnish with fresh chive (optional)