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About the Dish

1/4 teaspoon PeachDish Salt
1/2 cup Grits
3 pats Butter
2 ounces Tasso
2 cloves Garlic
2 each Green Onion
8 ounces Shrimp
1 teaspoon Lemon
3 ounces Cheddar Cheese
Per Serving
Calories 589
Total Fat 32 g
Saturated Fat 18 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 293 mg
Sodium 993 mg
Total Carbohydrates 28 g
Dietary Fiber 1 g
Sugar 1 g
Protein 46 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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.