Shrimp & Grits with Heirloom Tomato Jam

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shrimp and gritsShrimp & Grits with Heirloom Tomato Jam is probably one of the most amazing dishes I have ever prepared.  It has such a depth of flavor and is so rewarding to eat, I guarantee you will have nothing but silence at the table and rave reviews after!  Feel free to switch out some of the cheeses, vinegar or other ingredients to your liking.  Visit Food Network for the original recipe.

Shrimp & Grits with Heirloom Tomato Jam
Serves 4
I saw this recipe from Beau McMillan, on the show "The Best Thing I Ever Ate". I changed out some of the ingredients from the original to make it more southern. This is one of the most amazing dishes I have ever prepared!
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 30 min
  1. 2 tablespoons olive oil
  2. 4 ounces bacon, roughly chopped (about 1/2 cup)
  3. 1 tablespoon minced garlic
  4. 1 tablespoon minced shallots
  5. 1 teaspoon toasted cumin
  6. 1 teaspoon smoked paprika
  7. A pinch cayenne pepper
  8. 1 cup clam juice
  9. 1 cup heavy cream
  10. 1 tablespoon butter
  11. 12 ounces shrimp
  12. 4 organic eggs
  13. Grits with Aged Cheddar, recipe follows
  14. Tomato Jam, recipe follows
For Grits
  1. 2 cups milk
  2. 1 cup heavy cream
  3. 1 stick butter
  4. 1 cup grits, such as Anson Mills
  5. 1/4 teaspoon kosher salt
  6. 1/4 teaspoon ground pepper
  7. 4 tablespoons mascarpone
  8. 2 tablespoons grated aged Cheddar
For Heirloom Tomato Jam
  1. 10 vine ripe tomatoes, chopped
  2. 1 cup brown sugar
  3. 1/2 cup apple cider vinegar
  4. 1/4 cup soy sauce
  5. 1/2 tablespoon chili powder
For Shrimp
  1. In a hot saute pan over medium heat, add the olive oil and brown the bacon until the fat starts to render, about 1 1/2 minutes. Then add the garlic and shallots. Cook until fragrant, about 1 minute. Add the cumin, smoked paprika and cayenne pepper. Deglaze with the clam juice and add the heavy cream. Allow to reduce by half. Finish with the butter and keep warm until ready to serve.
  2. When ready to serve, add the rock shrimp and cook for about 2 minutes.
  3. Fry the eggs according to your preference.
  4. Serve the shrimp and bacon over the Grits with Aged Cheddar and top with the fried eggs. Garnish with Tomato Jam and serve with crusty white bread.
For Grits
  1. Bring the milk, cream and butter to a boil in a medium saucepan over high heat. Whisk in the grits vigorously. Lower the heat and continue to cook, about 10 minutes. Season with the salt and pepper. Taste the grits at this point; if they are still firm, continue to cook until softened. If grits become too thick, thin with additional milk.
  2. Remove from the heat and stir in the cheeses and truffle shavings or truffle oil. Keep warm until ready to serve.
For Jam
  1. On the base of each tomato, slice an X with a paring knife, piercing the skin. Drop the tomatoes in boiling water for about 30 seconds. Place tomatoes in ice water. Remove the peel from the tomatoes and slice in half, squeezing out the seeds. Roughly chop. Place in a saucepan over high heat with the sugar, sherry vinegar, soy sauce, 1/2 cup water and chili powder, and bring to a boil. Cook rapidly, stirring often, until the liquid has evaporated by 80 percent and the tomatoes have a jam-like consistency, 25 to 30 minutes. Refrigerate and use as needed.
  1. I would double the amount of the Jam. Everyone ALWAYS asks for more. And feel free to substitute the cheeses in the grits to your liking. And I use Quaker Quick grits, so did Beau on the original show.
Adapted from Best Thing I Ever Ate
Socially Saucy

Michael Musto

Just following my passion for cooking & helping Retailers, Restaurants, & Food Industry companies with Marketing Strategies. Along the way sharing recipes from amazing food bloggers, The love of great wines, artisan spirits, craft brews and of course Bourbon.

I grew up in the kitchen with my mother and grandmother and it's where I love to be every day cooking for my wonderful family. I hope you enjoy!

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