Home 10 best Shrimp and fired Grits
Shrimp and fired Grits

Shrimp and fired Grits


Shrimp and fired Grits


1 cup grits
1 cup chicken stock
1 cut heavy cream
1/2 pound butter
12 pealed deveined shrimp tail off
TS olive oil
1 1/2 cups panko bread crumbs
3 eggs
1 cup flour
1 quart of vegetable oil for frying
1 cup of Boursin cheese
2 bunches of scallions
TS old bay season
tp salt
tp pepper

Bring chicken stock, heavy cream and butter to a boil. Whisk in grits. Reduce heat and let grits thicken. Add salt and pepper. When grits are done pour evenly on to a half sheet pan to cool..

Heat olive oil in sauté pan. While oil is heating season shrimp with old bay. Quickly sauté shrimp in pan. When done put to side

Set up a breeding station with flour, eggs and panko bread crumbs.

With a circle ring mold one a size bigger then the shrimp cut out the cool grits into 12 circles.
Dredge the grits in flour, egg wash, the. Bread crumbs.

Heat vegetable oil in pan deep enough to deep fry to 375

fry grits to golden brown.

Heat Boursin cheese in the microwave until soft. Do not melt all the way. Just enough so it’s easy to pipe out of a pastry bag.

With a pastry bag or plastic sandwich bag pipe the cheese into the grits

At the shrimp on top of the grits and the cheese

Garnish with julienne scallions. Serve warm or room temperature.

Shawn Osbey

Chef Shawn Osbey, known as the Traveling Chef is a Culinary expert with more than 10 years of experience as a Culinary Artists. Chef Shawn is the founder of Chef Shawn Osbey Catering. A destination based catering company, specializing in creating custom culinary experiences for you and your guest anywhere in the world. Chef Shawn Osbey Catering is the culmination of Chef Shawn’s favorite things Great Food and Fun Travel.

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