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Chef Stefon Rishel's Shrimp and Grits


  • 1 lb U/15 shrimp (colossal), peeled and deveined
  • 1 tbsp Tony Sachere Cajun Seasoning
  • 1 C Quaker Quick 5-Minute Grits
  • 4 C whole milk
  • 1/2-1 C Mrs. Renfro's Green Salsa
  • 1 C Tasso ham, diced
  • 3 eggs
  • 1 C vegetable stock
  • 2 tbsp olive oil
  • 1 C white vinegar
  • 2 tbsp butter
  • 1/2 C green onion, chopped
  • Salt and pepper to taste


  • Bring medium sized saucepan 2/3 full of water and 1 cup white vinegar to a boil
  • Bring milk to simmer on med low heat, add Mrs. Renfro’s Green Salsa, 1 tbsp salt & ½ tbsp pepper to milk
  • When milk simmers stir in grits and stir until thickened but loose. Turn off heat
  • In large skillet (not nonstick), heat 2 tbsp olive oil and sauté shrimp 3 minutes on each side until opaque in the middle
  • Remove shrimp from skillet and set aside
  • Add Tasso ham to skillet and sauté until slightly crispy. You will see a lot of sticking to the skillet (that is a good thing)
  • Deglaze skillet with 1 cup of vegetable stock, cook until reduced by half
  • Add 2 tbsp cold butter and half of green onions to pan and swirl in to emulsify. Add shrimp back to pan and coat with sauce
  • Swirl boiling water/vinegar in saucepan in clockwise motion and crack all three eggs into water to poach. Cook for 3 minutes.
  • Plate grits in mound on plate or large bowl, top with shrimp and Tasso ham then spoon sauce over top.
  • Finish by topping with poached egg and chopped green onions
  • Serves 3 (4-5 shrimp each.)

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Posted in Dinner, Green Salsa, Lunch, Seafood

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