January 16, 2017

Shrimp & Grits

Recipe: Colin Tooke

Prep Time: 30 minutes

Total Time: 1 hour plus 8 hours marinating time

Try this recipe from chef and restaurateur Colin Tooke of Toronto hot spots Grand Electric and Electric Mud BBQ.

People are kind of intimidated by grits, but they’re easier than rice. You can’t really mess them up. Throw a bunch of cheese in at the end, and it’s super decadent. If you don’t want to use shrimp, you can do a piece of pork or grilled vegetables.

Prep Time: 30 minutes | Total Time: 1 hour, plus 8 hours marinating time



  • 2 lb. fresh Gulf shrimp, peeled and deveined
  • 4 garlic cloves, smashed
  • 2 tsp Old Bay Seasoning
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • Lemon juice, to finish


  • ½ cup unsalted butter
  • 1½ L water
  • 2 tsp salt
  • 500 g bag white corn grits
  • 1½ cups mild white cheddar
  • 1 cup finely diced white onion

To serve

  • 2 tbsp maple syrup
  • ½ cup sliced green onions
  • Fresh lemon slices
  • Tabasco


Yield: Serves 4 to 6

Marinate Shrimp

  1. Toss shrimp with garlic, Old Bay Seasoning, olive oil and thyme. Let marinate in fridge overnight.

Make Grits

  1. Melt butter in large pot over medium heat. Add onions and cook until soft, but not brown, about 5 minutes.
  2. Stir in water and salt, and bring to boil. Whisk in grits and return to boil. Reduce heat and simmer, stirring often until smooth, about 35 to 40 minutes.
  3. Remove from heat. Stir in cheddar. Season to taste.

Grill Shrimp

  1. Preheat gas or charcoal grill to medium-high. Cook shrimp until slightly crispy, pink and just cooked through, about 3 to 4 minutes.
  2. Remove from heat and finish with splash of lemon juice.

Plate And Serve

  1. Scoop grits onto platter. Top with grilled shrimp. Drizzle with maple syrup, scatter with green onions and serve with lemon slices and Tabasco.

Michael Graydon and Nikole Herriott


House & Home August 2016


Kristen Eppich