Aug 21, 2013 by Alagasco

Good Heat Chef David Mashburn’s Shrimp and Grits

Our tribute to Gulf Seafood continues with this incredible shrimp and grits recipe from Classic on Noble’s very own, David Mashburn. David made this for us a while back, and all we can say is, “Incredible.” Remember, we are at theblog_mashburn-1 peak of shrimp season. That means, for the next few months, you will be able to get the freshest shrimp straight from Alabama’s Gulf Coast.   So go ahead, try David’s Shrimp and Grits and see for yourself why they are famous.

Classic on Noble’s Famous Shrimp and Grits

Grits & Greens
12 oz apple smoked bacon
3 large diced tomatoes
1 cup of fresh chopped collard greens
2 cups of parmesan cheese
4 cups of heavy cream
4 cups of whole milk
2 cup of quick grits

Cut up the apple smoked bacon and cook in the oven until crispy.  Drain and place aside.   Bring pot containing heavy cream and milk to a boil.  Turn heat to low.  Stir in quick grits vigorously.  Let stand for 25 minutes, stirring occasionally.  Mix in cooked bacon, tomatoes, collards and cheese.

Sautéed ShrimpShrimp and Grits
1lb jumbo raw shrimp, peeled and deveined
1 oz andouille sausage
2 tablespoons butter
1 oz white wine
1/2 cup heavy cream
1 teaspoon minced garlic
Salt and Pepper
1 teaspoon lemon

In sauté pan, heat butter and brown andouille sausage, then add shrimp and cook until pink.  Deglaze with wine, then add heavy cream, salt & pepper to taste, lemon and garlic.  Reduce to desired texture.

Serve over grits.


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