FRESH TOMATO SHRIMP & GRITS

Blake Hill Fresh Tomato Jam

Servings: 2-4 • Prep Time: 15 mins • Cook Time: 20 mins

From a simple fisherman’s breakfast to a hearty meal bursting with flavor! Chef Jason’s rendition of the classic Southern dish is packed with shrimp, black eyed peas, bacon, and vegetables over creamy grits, finished with Blake Hill’s Fresh Tomato Jam for a touch of sweetness that makes this the best Shrimp & Grits you’ve ever had!

For the Sauté:

2 cups Shrimp, peeled & deveined

¾ cup Black Eyed Peas, drained

¼ cup Bacon, chopped

2 Tbsp Leeks, julienned

2 Tbsp Green Bell Pepper, diced

2 Tbsp Celery, diced

1 Scallion, chopped

½ tsp Garlic, minced

3 Shiitake Mushroom Caps, julienned

½ cup Vegetable Stock

Salt and Black Pepper, to taste

¼ cup Blake Hill Fresh Tomato Jam

For the Grits:

1 cup Quick Grits

4½ cups Water

¼ tsp Salt

1 Tbsp Unsalted Butter

Directions:

1. In a large sauté pan over medium heat, render the bacon. Turn heat to high and add leeks, bell pepper, celery, scallion, garlic, and mushrooms. Season with salt and pepper. Cook for 2 minutes until vegetables are tender and translucent.

2. Add shrimp and black eyed peas. Cook for 2 more minutes, then reduce to medium heat.

3. Add vegetable stock and Fresh Tomato Jam. Simmer on medium heat for 5 minutes or until shrimp is cooked through and sauce reaches desired consistency.

4. While the sauté simmers, make the grits. Add water, ¼ tsp salt, and butter to a medium saucepan and bring to a boil.

5. Whisk in the quick grits until the mixture returns to a boil. Reduce heat to a simmer and cook for 5 minutes, then remove from heat.

6. Serve the shrimp sauté over the creamy grits. Garnish with a dollop of Fresh Tomato Jam and scallion curls. Enjoy!

Love this recipe? Browse all of our Blake Hill-inspired recipes for more delicious ways to use our premium jams, preserves, and spreads.