Recipe: Table 26’s “Shrimp and Grits” West Palm Beach, Florida


Instant Grits

1/2 Qt Shaved Fresh Corn

2 Cups Quaker Instant Grits

2 Qt Milk

1 tbsp Sugar

Salt and Pepper to taste

Tabasco to taste

Add milk, corn. Add grits. Cook out to consistency and desired texture. Season to taste. Reserve.

12 Shrimp (peeled, deveined)

2 tbsp Blackening Seasoning

1 tbsp Blended Olive Oil

Tomato Ginger Chutney

25 roma Tomatoes (blanched, skinned, peeled, rough chopped)

3 White Onions (rough chopped)

12 Cloves Garlic

4 oz Fresh Ginger (rough chopped)

Robo coupe or chop in food processor: onions, garlic and ginger.
1 oz Sesame Oil

4 oz Sugar

4 oz Rice Wine Vinegar

1/2 Bunch Cilantro



Tabasco to taste

Saute onion mixture in sesame oil until translucent, no color.
Add sugar, vinegar and cilantro.
Dissolve sugar and then add roma tomato. Mix and simmer 1 hour to recede moisture to puree consistency.
Cool and process in rock coupe or food processor.
Reduce further if necessary.

Peel and devine 3 jumbos shrimp of choice, season with blackening spices.
Saute in hot oil turning frequently until cooked through.
Add spinach and kale in hot pan off the heat to wilt. Season.
Build dished with corn grits.
Top with tomato ginger chutney to garnish.
Table 26

Table 26

1700 S Dixie Hwy, West Palm Beach, FL 33401



About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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