Chef Tracey puts an elevated spin on the classic Lowcountry shrimp-and-grits combination. She sautés a generous portion of plump, succulent shrimp in a flavorful white wine reduction, enriched with the smoky essence of bacon, the tangy sweetness of sun-dried tomatoes, and just a touch of heavy cream. The savory shrimp take center stage, but the golden-fried grits cake—garnished with curls of fresh green onion—might just upstage them. It’s crisp on the outside, creamy inside, and lush with corn flavor. This indulgent meal will quickly become a regular favorite.
Nutritional facts
Protein
43g
Carbs
60g
Calories
720
Fat
33g
Ingredients
Monterrey-Jack CheeseBaconCanola and Olive Oil BlendSun Dried TomatoesGritsShrimpBlack PepperGarlicHeavy CreamOnionKosher SaltGreen OnionWhite WineItalian ParsleyChicken Stock
Reviews
4.1
Based on 85 reviews
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
You can find Tracey Bloom’s meals in...