Shrimp & Grits

Executive Chef Donald Counts

City Winery Nashville


  • 1 cup stone ground grits
  • 1 cup cream
  • 1 cup milk
  • 2 cups water
  • 2 tbsp. unsalted butter
  • 1 ½ ounces whiskey


  • Bring cream, milk and water to a boil
  • Add butter
  • Add grits and bring heat to a low simmer; stir continuously for 20 minutes
  • While stirring, add whiskey


  • 1 lb. 16/20’s shrimp
  • ¼ lb. diced bacon
  • 1 lb. sliced butter mushrooms
  • 1 tbsp. diced garlic
  • 2 shallots
  • 1 cup white wine
  • 1 cup shredded white cheddar
  • ½ tsp. cayenne pepper
  • Salt and pepper to taste


  • Sauté bacon until crispy
  • Add mushrooms and cook until soft (about 2-3 minutes)
  • Add garlic, shallots and shrimp; sauté until shrimp are cooked (about 3-4 minutes)
  • Deglaze with white wine
  • Allow ingredients to simmer for approximately 5 minutes
  • Add salt, pepper and cayenne to taste
  • Spoon grits into a serving bowl and top with shrimp and cheese

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