Main content starts here, tab to start navigating

Charlie’s Shrimp and Grit “Cocktail”

Shrimp & Grits Cocktail


  • 1 cup white corn grits
  • 1 shallot minced
  • 2 tbsp bacon fat or olive oil 
  • Approx. 3 cups chicken stock 
  • Salt & White Pepper 


  • 16 large shrimp, peeled and deveined, dried on towel 
  • 2 tbsp spice mix 
  • Sea salt 
  • 2 oz bacon, diced into tiny strips 
  • 2 tbsp minced spring onion 
  • 1 tbsp chopped chives 
  • Juice/zest of 1 lemon 
  • 2 oz sweet butter 
  • 1 cup dry white wine (sauvignon blanc) 
  • 2 tbsp picked cilantro leaves 

Grits Preparation:

  • In a small sauce pot, sauté minced shallot in bacon fat until softened. Add chicken stock and bring to a simmer.
  • Slowly add the grits, whisking into a smooth paste 
  • Season with salt and whit pepper, cook grits for 8 minutes, cover, and set in a warm place 

Shrimp Preparation:

  • In a 12’ sauce pan, render the bacon bits until crispy 
  • Season shrimp with spice mix and sea salt. Sear on one side over medium-high heat to give it a nice color, approx. 2 mins
  • Turn to the other side, sear for 15 seconds, and remove to a clean plate 
  • Add the spring onion to the fat/juices in the pan, sauté for 30 seconds
  • Deglaze pan with the white wine, stirring along the bottom to get all the tasty bits
  • Add the sweet butter and reduce sauce down until it coats the back of a spoon 
  • When ready to plate, mix grits until creamy (add water if still too thick) 
  • Put 2 large tablespoons of grits into a martini glass, or small serving bowl 
  • Add shrimp back into to the sauce along with chopped chives, squeeze juice of lemons into sauce, adjust seasoning, then spoon 4 shrimp into each glass or bowl
  • Garnish with cilantro leaves and a lemon slice, enjoy with a glass of sauvignon blanc