Carolina Kitchen: Shrimp n' Grits Sauce

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Carolina Kitchen: Shrimp n' Grits Sauce{ }by Chestnut, Chef Joe Scully

by Chestnut, Chef Joe Scully


  • 1 Tbsp Olive Oil
  • .5 Tbsp Garlic (minced)
  • .5 Tbsp Shallots (minced)
  • 1 Each Serrano Pepper (sliced thinly)
  • 3 Oz Benton's Bacon (diced & cooked)
  • 4 Each Shrimp (peeled and Deveined)
  • .5 Cup Shrimp Stock
  • 2 Tbsp Heavy Cream
  • 2 Oz Cherry Tomatoes (cut in 1/2)
  • 12 Each Spinach Leaves
  • To Taste Salt & Pepper


  1. Make sure to have all your products prepped out and ready to go before you start cooking.
  2. Grab a decent size sauté pan (9') and bring to medium heat.
  3. Add Olive oil and then add garlic and shallots.
  4. Caramelize slightly, add serrano peppers and bacon.
  5. You want the bacon to that is cooked to render out a little more in the pan.
  6. At this point you will add the shrimp and get a hard sear on one side.
  7. Once you flip the shrimp over, deglaze with your shrimp stock and cook out completely.This will concentrate the flavor.
  8. Add your cream and cook until it starts to get thick.
  9. Add your tomatoes and spinach at the very end and make sure to season in small amounts throughout the cooking process.