Our award-winning shrimp & grits is one of our most requested recipes.
Local food critic Stu Helm, The Food Fan awarded us “Best Shrimp ‘n’ Grits” so often that in 2018 he decided to retire the category and give us a Lifetime Achievement Award for “Best Shrimp ‘n’ Grits Ever!”
We hope you enjoy creating this for your family and friends at home!
Serves 4
- 1-1/2 lbs fresh shrimp, peeled and tails removed
- blackening seasoning to taste
- 2 Tbsp butter
- 2 Tbsp white wine
- 2 to 3 roasted tomatoes
- 1-1/4 cups heavy cream
- 1 tsp whole grain mustard (Sunny Point uses Asheville-made Lusty Monk mustard)
- 2 tsp Dijon mustard
Garnish:
- crispy bacon (Sunny Point’s award-winning bacon is nitrate-free, based with maple syrup and black pepper)
- chopped parsley
Toss shrimp with desired amount of blackening seasoning and set aside
Place a large sauté pan over medium-high heat. Once hot add butter and when that is sizzling, add shrimp. Cook until shrimp just begin to curl.
Add white wine and tomatoes to the shrimp and let reduce slightly, next add the heavy cream, whole grain and Dijon mustards. Bring to a simmer and cook until cream thickens and shrimp is cooked.
Serve over yellow stone-ground grits (Sunny Point grits have cheddar cheese and chipotle mixed in for added flavor) and top with crisp bacon and chopped parsley.
