Shrimp and Grits with Chef Tony Charbonnet

Shrimp and grits Game Day Grub is back for a new Jacksonville Jaguars season! In this new segment, Chef Tony and Michaela Bradley are joined by Connie Sullivan, wife of wide receivers’ coach Jerry Sullivan, to cook up a quick and easy version of the Bayou and low country favorite, Shrimp and Grits.

Shrimp and Grits video

Shrimp and Grits
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  1. 1 cup quick-cooking grits
  2. 3 cups water
  3. 3 slices bacon
  4. 1 (16-oz) bag frozen gumbo vegetables blend (okra, corn, peppers, onions, celery)
  5. 12 oz peeled/deveined shrimp (thawed)
  6. 1 (14.5-oz) can diced tomatoes with garlic/onion (drained)
  7. 1 cup heavy whipping cream
  8. 1 teaspoon Creole seasoning
  9. 4 green onions, thinly sliced
  1. Cook grits according to package instructions and keep warm.
  2. Preheat large sauté pan on medium-high 2-3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4-6 minutes or until crisp.
  3. Stir gumbo vegetables in to bacon; cook 1-2 minutes. Stir in remaining ingredients (except green onions); cook 3-4 minutes or just until shrimp turn pink and opaque. Meanwhile, slice green onions.
  4. Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.
  1. All recipes are courtesy of Publix Aprons Cooking School.
  2. Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
  3. Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.
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