Chef’s Shrimp and Grits

July 30, 2013

Chef’s Shrimp and Grits

Recipe supplied by Executive Chef Eric O’Connor of Winslow’s Wine Café in Fort Worth, Texas


4 ounces of Smoky Cheddar Cheese Grits (Preparation Below)

1 oz of Blended Oil (Olive and Canola)

5-U12 Texas Gulf Shrimp

2 ounces Chopped Bacon

1 tsp Chopped Garlic

½  Squeezed Fresh Lemon

2 oz of White Wine (Chardonnay)

2 oz of Heavy Cream

1 tsp Chopped Fresh Chives

1 tsp Chopped Flat-Leaf Italian Parsley

Micro greens to Garnish


  1. Prepare Grits.
    Milk, Enriched Quick-Grits, Smoky Cheddar Cheese, season to taste with salt and pepper.
  2. Heat oil in a sauté pan then add bacon, garlic and shrimp.  Sauté for 3 minutes.
  3. Add white wine to deglaze and squeeze fresh lemon.
  4. Remove shrimp and place on grits.
  5. Add heavy cream, herbs and reduce.
  6. Pour sauce over entrée and garnish with micro greens.

Chef Eric O’Connor