Take 5: Dauphin’s Restaurant Alabama’s Gulf Shrimp and Grits

Prep Time: 5 min Cook Time: 30 Min Servings: 8 People—White Cheddar Parmesan Cheese Grits

What you need:            

1 Cup McEwen and Sons Alabama Organic Grits

1 Quart Water

1 tbsp Salt

1/4 cup butter, salted

10 oz White Cheddar Cheese, shredded

4 oz Parmesan, Shredded

Making it happen: Bring water, salt, and butter to a boil in a 4 quart pot. Stir in grits with wisk to make sure there are no lumps. Turn down to simmer and let cook for 25 min stirring grits every 10 minutes to ensure no lumps. Turn grits off and add smoked gouda cheese and mix well.


Prep Time: 20 min Cook Time: 35 min Servings: 8-10 people–Low Country Shrimp Sauce

What you need:

2lb Conecuh sausage, medium dice

1/2 cup conecuh bacon, diced

1/4 cup butter

2 cup onion, small dice

1/2 cup celery, small dice

1 cup green pepper, small dice

1/2 cup garlic, minced

1/2 cup flour

8 cup shrimp stock

4 ea Bay Leaves

1 cup Heavy Cream

1 cup tomatoes, diced

2 tbsp lemon juice

2 tbsp black pepper

4 tbsp Zatarian’s creole seasoning

4 tbsp Baumhower’s hot sauce

2 tbsp lea&perrin worcestershire

5lb gulf shrimp 41/50 count

Making it happen:

Prep sausage and all veggies. Gather all ingredients. Place butter in 4 quart heavy bottom sauce pot. Add bacon and cook until it starts to crisp up. Add sausage and all veggies except the tomatoes. Sautee until onions are translucent. Add flour and stir well for 2 minutes. Add shrimp stock and stir well. Add the rest of the ingredients except the shrimp. Bring to a boil and turn down to a simmer for 5 minutes. add shrimp and simmer for 5 minutes to cook shrimp all the way through. serve over stone ground gouda grits.


Place 4 oz of smoked gouda cheese grits in a bowl and top with 4 oz of low country shrimp sauce. Finish by placing 6 Grilled Alabama Gulf Shrimp atop. Garnish with chopped  green onions and a sprig of basil.




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