Lowcountry Shrimp & Grits Bowl

This recipe was created by our Southeast Regional Culinary Specialist, Chef Steven Halliday.

Assemble the Dish:

1. Spoon creamy grits into serving bowls.
2. Top with shrimp, andouille sausage, and blistered tomatoes.
3. Drizzle with Cajun butter sauce.
4. Garnish with sliced green onions.

Chef’s Notes:

1. For extra depth of flavor, use a mix of shrimp and crawfish.
2. A touch of smoked paprika in the grits enhances the smoky profile.

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