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Shrimp and Grits


4 Servings


1 cup stone-ground yellow grits
1 medium red pepper cut Julienne
1/2 of medium red onion cut Julienne
1/4 cup fine chopped yellow onions
1 cup of sliced smoked sausage
1/2 cup of Monterey Jack Cheese
6 slices of bacon
1/2 teaspoon white pepper
1/2 teaspoon garlic salt
1/8 cup chopped parsley
1 lemon
1/4 cup whole unsalted clarified butter
1/2 pound peeled and deveined medium shrimp – about 25 shrimp ( keep shrimp shells)
1 cup of heavy cream
1 1/2 cups of canned creamed corn
1 1/2 Tablespoons Cornstarch
1 teaspoon Texas Pete hot sauce


Preparing Shrimp & Corn Bisque

Combine shrimp Shells in a small sauce pan on low heat slowly sweat the shells. If you have shrimp heads add them as well.

Add water under until 1/4 of the shells and heads are covered.

Let simmer until reduced by half.

Strain shells with strainer, leaving the shrimp stock.

Add small amount of shrimp stock to a larger sauce pot.

Add 1/8 cup of unsalted butter

Add 1/4 cup fine chopped onions

Simmer onions in shrimp stock and butter until translucent

Add remainder of shrimp stock

Add 1 1/2 cup of corn

Add 1 cup of heavy cream

Add 1/4 teaspoon white pepper, 1/4 teaspoon garlic salt, and 1 teaspoon of Texas Pete hot sauce.

Allow to simmer for 15 minutes, constantly stirring.

Take pot off heat.

Make a slurry with corn starch and small amount of water.

Add slowly to the pot stirring constantly until ingredients thicken to consistency of bisque.

Return to heat on warm.

Shrimp & Grits

In a separate pot prepare grits according to directions. Let the grits simmer until thickened. (Do not add too much water – grits should have the same consistency of bisque – no runny grits.)

Add the bisque to the grits stirring to ensure it is completely combined.

In a separate cast iron skillet pan fry the bacon until crispy.

Set cooked bacon aside.

Strain the bacon grease and add back to the skillet with small amount of clarified butter.

Add the Julienned Red Peppers, the Julienned Red Onions, the sliced smoked sausage, and peeled shrimp.

Season with garlic salt & white pepper

Pan fry all ingredients with the bacon fat and butter, being careful not to overcook the vegetables.

Pour bisque and grits mixture in a large casserole dish or serving bowl.

Strain the bacon fat and add all remaining ingredients from the cast iron skillet to the top of the bisque and grits mixture.

Top with the Monterey Jack cheese and the six pieces of bacon crumbled.

Allow cheese to slightly melt.

Garnish with a small amount of chopped parsley and serve with lemon wedges.


From Duffy Street Seafood Shack | North Myrtle Beach | Cherry Grove

This Shrimp & Grits recipe won first place in the first annual Shrimp & Jazz Fest in Little River, SC, and was also mentioned in The New York Times. Their crab cakes and fish tacos get quite a shoutout from visitors, as do the local seafood favorites.

Find both restaurants along Main Street in their tiny beachfront towns slightly north of Myrtle Beach.

From Duffy Street Seafood Shack