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.
Too rich for my taste- I had enough after a few bites. It would be nice as an hors d'oeuvres
Jonathan · 06/24/26
chanelle · 06/21/26
Nicole · 06/20/26
Samantha · 06/20/26
Lisa · 06/16/26
Maybe more flavor in pasta
Flor · 06/13/26
Shrimps are already cooked and reheating it makes it super dry and chewy
Sahand · 06/12/26
Samantha · 06/12/26
Vic · 06/11/26
Loved the shrimp, hated the texture of the grits/ another option would have been nice
Jewel · 06/10/26
I really enjoyed this, the Shrimp was nicely spiced, a little heat too, the cheesy grits were also delicious, i'm glad i reheated in the oven too, i think the microwave would have ruined it.
Jason · 06/09/26
The grits was very bland it felt like I was eating baby food
Terina · 06/09/26
Rose · 06/08/26
Dzmitry · 06/05/26
I did not care for this at all. I did not care for the seasoning on the shrimp, nor did I care for cheese and corn to be mixed together… Just didn’t work for me at all. I ate about a quarter…
Samantha · 06/03/26
Ksenia · 05/01/26
Overall really good - loved the grits and the shrimp were not overcooked; but I wasn't a big fan of seasoning on the shrimp. I might still order this again.
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.
