Chef Chris loves shrimp and grits because they "just make you feel at home." His elevated take on this classic dish will satisfy all year round. Roasted shrimp, seasoned with garlic and Cajun spices, are served atop thick, creamy grits, infused with fresh grated corn to add naturally sweet flavor. A sprinkle of pepper jack cheese adds the perfect finishing touch of richness to this comforting dish.
Loved this dish! The fresh corn added a lovely texture. The shrimp was perfectly done. I sautéed some spinach to have alongside as a vegetable would be a great add to this dish.
Katherine · 08/24/26
Kimberly · 08/24/26
Kelly · 08/24/26
Shrimp were chewy and grits boring but my daughter loved it!
Angela · 08/24/26
So much food very fulling
Rachel · 08/24/26
Nicole · 08/24/26
Karen · 08/24/26
This dish is among my top six dishes on Cookunity. It is way too delicious!
Raúl · 08/24/26
I was expecting larger shrimp- but whatever it was still quite tasty and buttery goodness - too bad I had to wolf it down fast and get back to my busy salon bookings . Not bad !
Lauren · 08/24/26
Really been solid the last couple times I got it, quality shrimp and solid prep
Austin · 08/24/26
This is one of my favorite dishes I was a little skeptical about the whole kernel corn but no complaints on taste at all. The sauce was good and the grits were cooked well.
Allie · 08/24/26
Connie · 08/24/26
Delicious
Cynthia · 08/24/26
was good, I just have an issue with fish right now that I am working through
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
