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Benstein Grille's shrimp 'n' grits recipe

Published  July 7, 2016 2:16pm EDT
Mornings
FOX 2 Detroit

(WJBK) - This shrimp 'n' grits recipe comes courtesy of Chef Steve Toomey and Mike Richardson from Benstein Grille. Benstein Grille is in Commerce Charter Township, and its 160-seat upscale casual dining atmosphere restaurant offering American cuisine style food and service. For more information, visit www.bensteingrille.com.

INGREDIENTS
Shrimp (each) 10
Hoagie Bread (1 slice) 1
Cheddar/Chorizo Grits 9oz
Olive Oil 1oz
Fresh Garlic 1oz
S&P 1 tsp
White Wine Chicken Jus  2oz
Roasted Red Pepper 1oz
Mushroom 2oz
Scallions 1 tsp

INSTRUCTIONS
Heat Pan with oil, season and sear shrimp with S&P, garlic. Add in sliced mushrooms, peppers
Heat grits in separate pan
Place Grits in bowl, and top with shrimp and vegetables
Top with Chicken Jus
Garnish with breadstick and scallions