Shrimp and Grits Recipes

Grand Dining Room’s Shrimp & Grits

Why Our Chef Loves It
“Fresh Georgia shrimp caught in our waters and Andouille sausage with Cajun spices are combined with scallions and a compound butter that features bacon fat. The compound butter and heavy cream make a very rich, flavorful dish in combination with the stone-ground grits, to my knowledge, no one else in the area uses. I’ve cooked this dish personally for family get-togethers and it’s always a crowd-pleaser.”
– Chef John


The Grand Dining Room presents the classical, award-winning recipe that uses a rich compound butter-based sauce and Andouille sausage with Cajun spices.

Step 1

Cheese Grits

  • 1 1/2 cups stone-ground grits
  • 5-6 cups chicken broth
  • 1 1/2 cups grated sharp cheddar cheese
  • 1/2 stick unsalted butter

Bring broth to a boil and add grits. Turn heat down and cook slowly for about 40 minutes, stirring often. Add cheese and butter and adjust seasonings with salt and white pepper.

Step 2

Shrimp Butter

  • 1 stick (4 oz.) unsalted butter, room temperature
  • 3 tbsp. bacon fat
  • 1 tbsp. minced garlic
  • 1/2 tsp. paprika
  • 1/2 tsp. chopped thyme
  • 1/2 tsp. chopped parsley
  • 1/2 tsp. chopped oregano

Mix all ingredients together and set aside.

Step 3

Shrimp Sauce

  • 2-3 oz. shrimp butter
  • 1 bundle green onion, diced
  • 1/2 lb. Andouille sausage, diced
  • 1 lb. Georgia white shrimp, peeled & deveined
  • 1 tbsp. flour
  • 3 oz. white wine
  • 1 juice of lemon
  • 3/4 cup heavy cream
  • Old Bay seasoning to taste
  • Salt and pepper to taste

Heat the shrimp butter in a sauté pan. Add sausage and onions. Sauté 2 minutes over medium. Add shrimp, wine and lemon juice, cook for 2 minutes. Sprinkle flour on top and mix well. Add Old Bay and cream. Simmer until shrimp are cooked and cream has reduced a little bit. Adjust seasoning with salt and pepper. Spoon grits into a bowl and top with shrimp sauce, garnish with scallions. Enjoy!

Eighty Ocean’s Shrimp & Grits

Why Our Chef Loves It
“Personally, I think this dish represents the best of this area. Grits are a huge part of the Southern experience and shrimp caught from right here off our coast doesn’t get any fresher. What’s better than eating something while you sit and watch the fishermen troll by catching shrimp for the next dish?”
– Chef Rob


Eighty Ocean’s recipe features a shrimp-based sauce over smoky-spicy chipotle cheddar grits.

Step 1

Chipotle Grits

  • 1 cup speckled grits
  • 3 cups milk
  • 3 cups water
  • 2 tbsp salt
  • 1 tsp coarse ground black pepper
  • 2 tbsp chipotle in adobo, pureed
  • 1 cup smoked cheddar, shredded

Bring water, milk, and salt to a boil and add grits. Stir well, reduce heat and slowly simmer until grits are cooked al dente (about 45 minutes). Constantly stir pot to avoid burning and sticking. When grits are cooked, stir in chipotle and smoked cheddar. Melt cheese, incorporate well and taste. Add pepper, if needed.

Step 2

Shrimp Sauce

  • 2 tbsp olive oil
  • 4 tbsp flour
  • 4 cups shrimp broth
  • 1 cup heavy cream
  • 10 pink peppercorns
  • 10 black peppercorns
  • 2 tsp Old Bay
  • 4 bay leaves
  • Salt to taste

Heat oil and add flour. Stir to make a roux. Cook until blonde. Add shrimp broth, heavy cream, peppercorns, bay leaves, and old bay. While constantly stirring, bring pot to a boil, then reduce to a simmer. Let cook for 10 minutes. Adjust seasoning with salt as necessary. Strain and reserve until needed.

Step 3

Shrimp Stock

  • 4 pounds shrimp shells
  • 1.5 Vidalia onion, coarse chopped
  • 1 head celery, coarse chopped
  • 5 bay leaves
  • 1 tbsp pink peppercorns
  • 2 gallons of water
  • Salt as needed

In a large stockpot, sauté onions and celery until they turn translucent. Add shrimp shells and cook until they turn pink. Add water, bay leaves, and peppercorns. Bring to a boil, reduce to a simmer, then cook for 1 hour. Strain stock, discard shells, and put back on the stove for 1 hour over medium heat. Remove from heat, adjust seasoning with salt as needed, and cool.

Step 4

Final Steps (We Promise)

  • 5 oz chipotle cheddar grits
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • 2 tbsp green peppers, julienned
  • 2 tbsp tasso ham, small dice
  • 2 tbsp peppadew, split
  • 6 16/20 shrimp
  • 2 oz white wine
  • 4 oz shrimp sauce
  • Salt and pepper to taste
  • 1/2 scallion, long bias cut

In a large sauté pan, sweat garlic and green peppers in olive oil. Add ham, peppadew and shrimp. Cook for 1 minute. Deglaze with white wine. Add shrimp sauce, bring to a simmer. Cook until shrimp are cooked through. Remove from heat. Place grits onto the center of the plate, long enough to fit the 6 shrimp on top. Using tongs, remove the shrimp from the pan, and shingle along the top of grits. Using a spoon, spoon sauce components and liquid over shrimp. Top with scallions and enjoy!