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About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Stone-Ground Grits

    Stone-Ground Grits

  • Butter


  • Tasso


  • Garlic


  • Spring Onion

    Spring Onion

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Lemon


  • Cheddar Cheese

    Cheddar Cheese


In a small saucepan (with a lid) over medium-high heat, combine 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, stir in grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, and cook 15-20 minutes. Use a whisk or flat-edged wooden spoon to stir along bottom every 5 minutes or so to prevent the grits from scorching. When grits are creamy and tender, turn off heat, cover pot and let rest on the stove.
Prepare your mise en place: Finely chop tasso. Peel and mince garlic. Remove green onion roots, then thinly slice, keeping whites and greens separate. Halve lemon, and juice 1 half; measure out 1 teaspoon (save the rest for another use). Shred cheddar on a grater.
Place a skillet over medium heat. Add 1 pat butter and tasso.
When butter is melted stir in garlic and onion whites. Cook until they start to become translucent and slightly softened, about 2 minutes.
Add shrimp to skillet. Cook until shrimp are just firm and pink, 4-5 minutes.
Remove from heat. Stir in 1 teaspoon lemon juice, remaining 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
Stir remaining 1 pat butter into cooked grits, followed by shredded cheese. Mix thoroughly until grits are creamy and cheese is melted. Grits should be smooth and somewhat runny. If they are too thick, add 1-2 tablespoons hot water to adjust consistency, if needed.
Place grits in a bowl, top with the shrimp mixture. Pour pan sauce over grits, and garnish with onion greens.