The Morning Menu

Billy's Shrimp and Grits

David Nakhle and Chef Dave Hirshman with Billy's cook up some delicious shrimp and grits. 


1 cup of cooked white cheddar stone ground grits
6 ounces of shrimp (deviened, detailed)       
2 tablespoons of Padow's country ham (small dice)
1 tablespoon of butter
2 fluid ounces of white wine
1 cup of heavy cream
1 teaspoon of habanero powder
2 tablespoons of grape tomatoes (halved)
2 tablespoons of scallions (greens only, thin sliced)

On high heat, heat 1 tablespoon of canola oil in a saute pan. Sear country ham just enough
for color. Sear shrimp on both sides, remove from pan and reserve. Deglaze pan with white
wine, reduce au sec. Add butter, cream and habanero powder. Reduce cream mixture until
thick (nappe). Return shrimp to pan and finish cooking. Add tomatoes and scallions. Serve
over hot grits.                                        


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