- Casey Bradley Gent
- Denver Biscuit Company's shrimp & gritz
2 c. whole milk
2 c. water
21/2 tbsp. butter, separated
1 c. grits, avoid quick or instant grits
1 tbsp. heavy cream
Salt and pepper, to taste
1/2 c. cheddar cheese, grated
1/4 c. olive oil
4 strips bacon or 2 oz. pancetta, diced
4 cloves garlic, minced
12 oz. of 71/90 shrimp, peeled and deveined
4 tbsp. Cajun spice, McCormick’s is fine
1 c. white wine
11/2 c. tomato juice
4 tbsp. butter
4 large biscuits — use your favorite recipe
Chives, minced, for garnish
Combine milk, water and 11/2 tbsp. butter in a sauce pot. Bring to a simmer and add grits. Stirring often, simmer until grits are soft, about 25 minutes. Add heavy cream and remaining butter, then salt and pepper to taste. Stir in cheddar cheese until melted, and keep warm until ready to serve.
In a large sauté pan, add olive oil and heat over medium-high heat. Add diced bacon to the pan and cook until browned and crispy. Add garlic, shrimp and Cajun spice. Cook until shrimp turns pink and is cooked through, about 2-3 minutes. Add white wine to the pan — be careful of flare-ups — then bring to a boil and reduce by a little more than half, about 4-5 minutes. Add tomato juice, bring to a simmer, then stir in butter until melted. Remove the pan from the heat.
Place each biscuit in its own bowl. Hollow out the center of each biscuit. Divide the cheese grits evenly among the biscuits. Surround biscuits with cooked shrimp, then pour the shrimp- tomato broth over the top. Garnish with fresh chives. Serves 4.
Location Details Atomic Cowboy, Denver Biscuit Company, Fat Sully’s
AftertasteLooking for a good breakfast bowl, something classic, savory, full of flavor and includes pancetta (when we make it at the restaurant)? Look no further than our shrimp and grits biscuit bowl. Yes it’s a Southern staple, we’ve just plussed it up (like everything we do) by adding a big, buttery biscuit to it. Oh, and if you really want to do it right, we suggest you add an over-easy egg on top. You might want to tell your family or guests to bring their appetites, because no one will leave the table hungry.
— Submitted by Denver Biscuit Company culinary team