Chef Joe’s Kitchen: Shrimp and Grits


This traditional Southern dish features simple ingredients. It reminds me of simpler times. – Chef Joe

(Serves 2)


4 strips of thinly sliced bacon

4 garlic cloves, sliced

½ white onion diced small

½ lbs. small shrimp peeled and de-veined

8 grape tomatoes cut in halves

2 tbsp olive oil

4 sliced green onions

1 tbsp. tomato paste

2 cups water


Recipe for Grits:

2 tbsp. butter

1 tsp. kosher salt

2.5 cups of water

¼ cup instant grits (5 minutes)



Cook the grits first by bringing the water, salt and butter to a simmer in a saucepan. Add the grits to the pan, stirring occasionally until tender. They will be a bit runny. When they are done, put to the side and keep warm with the lid on.

Heat sauté pan and cook bacon. When done, remove bacon from pan. Keep the grease to cook the white onions, garlic and grape tomatoes. When all are sauteed, remove vegetables from pan. Bring pan to high heat, add oil and toss in the shrimp to sear. Once seared, remove shrimp. Add tomato paste, water and all the vegetables to the pan and simmer for 5 minutes. Toss in half of the bacon and half of the green onions and all the shrimp.

Serve grits in bottom of plate. Split into two plates, top the grits with the shrimp. Mix and garnish with green onions and bacon bits.


About the Author: Chef Joe Calderon, who is our Sous Chef at Grand Oaks of Jensen Beach, was born and raised in Puerto Rico. In 2000, he moved to the United States to pursue an education in culinary arts. Chef Joe has lived in Florida since 2005 and has worked at many different country clubs and restaurants throughout his career. His philosophy is to treat all residents with respect, compassion, and great food.

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