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Harper House Shrimp and Grits


  • 4

Submitted by Harper House Restaurant


  • 1 lb (21-25) gulf shrimp, with tails on
  • 4 cloves garlic, minced
  • 2 Tbsp butter
  • 1 C white wine, such as chardonnay
  • 2 fresh lemons, juiced
  • 1 tsp lemon zest
  • 4 green onions, white and green parts, sliced thinly
  • 1/2 C mushrooms, sliced thinly
  • 4 oz pork belly, diced (can substitute 8 slices bacon)
  • 2 fresh lemons, juiced
  • 2 Tbsp Sriracha sauce
  • Salt and pepper to season
  • 2 C prepared grits, per package


Fry diced pork belly in skillet over medium-high heat until crisp. Remove and drain on paper towels. 

Saute shrimp, garlic, mushrooms and onions in butter just until they start to release from the pan. Deglaze with white wine and lemon juice, plus zest. Add sriracha to taste. Stir in pork belly. Season with salt and pepper. Serve over prepared grits of your choice.

Chef Note: We use True Milling Buckshot Grits, blended with creme fraiche and Lost River Creamery Cheddar White Cheddar, sourced from Russellville.

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