2Fogs Pub's shrimp and grits recipe

- This shrimp and grits recipe comes courtesy of owner Joe Parker and Chef Joseph Schaffer from 2Fogs Pub.

2Fogs Pub is located in Howell. For more information on the restaurant, visit www.fogspub.com.

1 serving Grits (roughly)

  • 1/2 c Milk
  • 1-1/2 c Water
  • 3 T. Butter
  • 1/2 tsp. Salt and pepper
  • 1/2 c. Old fashioned grits


  1. Bring the milk water, butter, s&p to a soft boil.
  2. Stir in the grits.
  3. Turn the heat down to a light simmer and occasionally stir until done (about 1/2 hour).

Main Recipe

  • 4 ea 16/20 Shrimp peeled and deveined (towel dried)
  • Pinch Kosher salt and cracked black pepper
  • 2 T Olive oil
  • 2 T Red bell pepper, diced
  • 2 T Bacon, pre-cook and thinly sliced
  • 1/2 tsp Garlic, fine chop
  • 2 T Scallion, sliced
  • 2 T Tomato, diced
  • 1/2 tsp Jalapeño, fine dice
  • 1/4 c White wine, Chablis, or etc.
  • 2 T Butter, unsalted lightly softened
  • TT Kosher salt and cracked black pepper
  • 2 T Sharp cheddar, shredded
  • Dash Tabasco


  1. Heat pan on medium heat.
  2. Towel dry shrimp to remove moisture. Season with s&p
  3. Add olive oil to pan and allow it to warm up
  4. Carefully add shrimp and sauté about 1-1/2 minutes. Turn shrimp over and cook about 1-1/2 minutes. Remove shrimp from pan and set aside.
  5. There should still be plenty of oil remaining in the pan. Add the red bell peppers and bacon. Stir and cook about 1 minute.
  6. Add the garlic and stir these ingredients.
  7. Add the scallions, tomatoes, and jalapeños. Stir and cook for about a minute.
  8. Carefully pour the wine in. (In thin gauge sauté pans the wine can cause the sauté pan to cool off, if this happens turn the heat up a little higher)
  9. The wine will bubble and start to reduce.
  10. Add the butter and stir around. Along with the butter adding flavor it will also help to lightly thicken the reduction.
  11. When the butter is almost completely melted, add the shrimp.
  12. Place grits in a bowl and lightly press in the center of the grits to make a "bowl". Add the shrimp and sauce.
  13. Garnish with the grated cheddar and Tabasco.
  14. Immediately serve.
  15. * You may also want to garnish with some warm baguette slices, or garlic toast.
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