Shrimp & Grits

Usage: Stations    Yields: 100 guests

Olive Oil 2 Cups
Yellow Onions (small diced)   6
Celery (small diced) 2 bundles
Red Bell Peppers (small diced) 6-8
Chopped Garlic 1 Cup
Chopped Parsley 3 Cups
Chopped Scallions 2 Cups
Dried Spice Mix
Garlic powder
Onion powder
1 Cup
Bay leaves 3
Brown Sugar
White Wine 2 Cups
Chopped Tomatoes Puree 2 #10 cans
Sea Clam Juice 4 cans
Lemon juice 2 cups
Hot Sauce 1 cup
Worcestershire sauce (OPTIONAL) 4 tbl.
Salt TT
Black Pepper TT
Shrimp 90/110 cnt   7 Pounds
Shrimp 31/35 pld. Devaind tail off 10 Pounds
Butter melted 1.5 Pounds
Flour 1 Pound


  1. In a large pot add 2 cups of oil.  Sauté onions, celery, peppers and garlic for 10-15 min.
  2. Add spice mix and bay leaves. Cook for 5 more minutes.
  3. Deglaze with the white wine and reduce until wine has evaporated.
  4. Add Tomatoes and clam juice.  Cook for 20-25 minutes until mixture comes to a boil.
  5. Add lemon juice, hot sauce, and Worcestershire. Season with salt, pepper, and brown sugar. Continue to cook for 5 more minutes.
  6. In a separate skillet mix butter and flour to make a white roux.
  7. Add Roux to tomato mix until thick. Keep stirring.
  8. Add 31/35 shrimp, when half way cooked add 90/110 shrimp. Continue cooking until shrimps are cooked completely.
  9. Adjust seasoning if needed.  Add chopped Parsley and Green Onions.
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