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Shrimp & Grits



  • 2 cups of chicken stock
  • 1 cup heavy whipping cream
  • Pinch of nutmeg
  • 1 teaspoon sea salt
  • ½ tsp. white pepper
  • ¼ cup grits
  • ¼ cup cream of wheat
  • ¼ cup Fontina cheese, grated
  • ¼ cup Parmigiano-Reggiano, grated
  • ½ cup Mascarpone cheese


  • 1 tbs Panola Pecan Oil
  • ¼ cup tasso, diced
  • ¼ cup onions, chopped
  • 1 tbs. Panola Spicy Sweet Jalapeno Peppers, chopped
  • ½ tbs. garlic, chopped
  • 24 jumbo shrimp, peeled and deveined
  • ½ cup tomatoes, peeled, seeded and diced
  • ½ cup dry white wine
  • 1 tsp fresh thyme
  • 2 tbs. Panola Gourmet Pepper Sauce
  • 1 cup heavy whipping cream
  • 1 tbs. butter
  • 1 tbs. fresh Italian parsley, chopped
  • 1 tbs. green onions, sliced


For the Creamy Mascarpone Grits:

In a large heavy pot over high heat combine the stock, cream, nutmeg, salt and pepper and bring to a boil. While whisking, gradually add the grits and cream of wheat. Continue to stir while cooking. When it starts to boil, reduce the heat to low and cook for 10 minutes. Stir in the cheeses until melted and remove from heat.

For the Shrimp:

In a saute pan over medium-high heat, heat the Panola Pecan Oil and add the tasso and render for 1 minute.

Add the onions and Panola Spicy Sweet Jalapeno Peppers and cook for 2 minutes. Add the garlic and stir for 30 seconds to release the oils.

Stir in the shrimp and tomatoes until the shrimp just begin to turn pink. Deglaze with the white wine and add the thyme and Panola Gourmet Pepper Sauce. Pour in the heavy cream and bring to a boil. Reduce the heat to a simmer. Add the butter, parsley and green onions stirring to incorporate all the ingredients. Taste the sauce for seasoning and adjust as needed.

Place a cup on grits in the center of the plate and top with shrimp and sauce.