Shrimp and grits is one of the most popular dishes in Southern cuisine, but did you know it’s actually meant to be enjoyed as a breakfast dish? “Breakfast shrimp” was a typical morning meal for laborers and fishermen since it is easy and quick to prepare, inexpensive, and filling. There’s nothing like fresh seafood and creamy, cheesy carbs to start your day!

Today, everyone has their own spin on shrimp and grits. Recently, the dish has seen a revival with ingredients like Berkshire pork, savory veal demi-glace, and micro herbs. Our recipe honors the history of the dish while bringing in some new, unexpected flavors. The ingredients on their own are simple, but when combined, it’s a complex melding of flavors that one can only describe as “soul food.”

INGREDIENT LIST (All currently available at The Organic Butcher)

 The Grits

  • 2 cups milk/water (we use Creambrook Farm raw milk)
  • ½ cup Bloody Butcher grits
  • 1 cup Meadowcreek Appalachian cheese 
  • 2-3 tbsp house parmesan garlic butter 
  • Salt to taste


The Sauce

  • 10-12 shrimp
  • 6-8 oz. Tasso ham
  • ½ cup Pinot grigio (Colutta Friuli or your white wine of choice)  
  • 3 tbsp house parmesan garlic butter
  • Salt and pepper to taste



  • Bring 4-1 liquid to grits (milk/water) to a boil
  • Add grits while stirring
  • Bring down to a simmer and cook for 10-15 minutes while stirring often
  • Stir in cubed pieces of butter with the Appalachian cheese
  • For the sauce, heat pan on medium-high heat
  • Add Tasso ham and cook for 30 seconds, then add shrimp and sear on both sides
  • Keep heat on medium-high and add wine to release fond. Reduce wine to au sec (almost dry), then take pan off of heat
  • Add crumbled or cubed pieces of COLD parmesan garlic butter and Roll butter whisk it in
  • Season to taste and enjoy!

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