Shrimp and Grits

February 11, 2017 10:37 AM

Chef Jeremy Tolliver of Warehouse Grill and BBQ in Colonie makes his Let's Eat Kitchen debut with a savory Shrimp and Grits, plus a mouth-watering Reuben.


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6x Shrimp

1 Cup Stone Ground Grits

1/2 Cup Water

1/2 Cup Milk

Andouille Sausage (Cooked)

Bacon (Cooked)

Diced Onion + Peppers

2 Tblspoons Butter

White Wine

Salt + Pepper

Cheddar Cheese


Start your grits by mixing water, milk, and butter, and bringing the mixture to a boil. Stir in grits and continue until preferred thickness is reached, then add cheese and keep stirring. Combine onion, peppers, bacon, and andouille in a pan on medium heat. Saute and sweat until desired firmness. Add butter and shrimp. When shrimp is halfway cooked, add white wine and stock. Salt and pepper to taste. Enjoy!


Joel Landas

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