About the Dish

1/4 teaspoon PeachDish Salt
1/2 cup Stone-Ground Grits
3 pats Butter
2 ounces Tasso
2 cloves Garlic
1 ounce Green Onion
8 ounces Wild-Caught Gulf Shrimp
1 teaspoon Lemon
3 ounces White Cheddar Cheese
Per Serving
Calories 560
Total Fat 30 g
Saturated Fat 18 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 3 g
Cholesterol 225 mg
Sodium 840 mg
Total Carbohydrates 36 g
Dietary Fiber 2 g
Sugar 1 g
Protein 37 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Shrimp and grits are about as close to a Southern classic as you can get, so it’s appropriate for pairing with a beer brewed in the south. Hi-Wire's High Pitch IPA hopped with Mosaic and Centennial hops brings bright citrus flavors to a traditional IPA. High Pitch has a distinctive melon scent that is produced by the American ale yeast used for fermentation. The citrus flavors will complement the shrimp, the bitterness will go well with the tasso, and the malt will play very well with the grits in this Southern classic. If you can't find Hi-Pitch, we suggest an IPA or pale ale hopped with Mosaic or Centennial hops.

Hi-Wire's High Pitch IPA

Grenache, Roussanne, Clairette blend - France

Creamy stone-ground grits, spicy tasso ham, and buttery Gulf shrimp combine for a southern specialty that is rich, decadent and satisfying. Let’s try to pick a wine that fits the same bill… There are not too many instances when I would jump at the chance to pair Chateauneuf du Pape Blanc with food, but 2015 was an excellent vintage and these blends typically made up of Grenache Blanc, Clairette and Roussanne will certainly hit all the boxes for rich and satisfying. It works because these wines are naturally full bodied and see just the right amount of oak. In great vintages, like 2015, they also retain acidity so they finish clean.

Pairing - Clos Saint Jean, Châteauneuf-du-Pape Blanc – Chateauneuf-du-Pape, France


Place a small saucepan with a lid over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. When liquid comes to a simmer, add grits, stirring continuously as the liquid returns to a simmer. Reduce heat to medium-low, using a whisk or flat-edged wooden spoon to stir along bottom every 5 minutes or so to prevent the grits from scorching. Cook until grits are creamy and tender, 15-20 minutes. Turn off heat, cover pot and let rest on the stove.
MISE EN PLACE While grits cook, finely chop tasso. Peel and mince garlic. Thinly slice green onions, keeping whites and greens separate. Halve lemon, and juice 1 half; measure out 1 teaspoon (save the rest for another use).
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. Cook until shrimp are just firm and pink, 4-5 minutes.
Remove from heat. Stir in 1 teaspoon lemon juice, 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
To cooked grits, add remaining 1 pat butter and cheese. Mix 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.
Divide grits between 2 bowls, and top with the shrimp and pan sauce. Garnish with onion greens. Enjoy!