Shrimp & Gator Grits

This is the recipe that Father Fud received after winning a wrestling match with the biggest swamp gator he’d ever seen – Big Gritz. After eating this dish for breakfast for the last 22 years, Father Fud (now twice the man he used to be) has agreed to give up the secret of this hard won recipe. Father Fud’s Shrimp & Gator Grits get down to the nitty gritty and is True Coastal Southern Cuisine at its fi nest. Trust us, the Bacon Jam alone is worth wrestling an alligator for. Shrimp & Gator Grits A La Fud is Big, Bold and Flavorful… just like Father Fud himself!


Serves 4

Smoked Gouda Grits
3 Cups Water
2 Teaspoons Sea Salt – ground
2 Cups Stone Ground White Grits
1 Cup Heavy Cream
½ Cup Smoked Gouda Cheese – grated

• Add water to a medium sized stock pot and bring to a boil.
• Add Salt.
• Add Grits slowly stirring to ensure that they do not clump.
• Add Heavy Cream slowly stirring into the Grits.
• Add Smoked Gouda Cheese – stirring to blend into the grits.
• Remove pot from heat, cover and set aside for future use.

Bacon Jam
1 Pound Applewood Smoked Bacon – finely diced
1 Teaspoon Garlic – fresh pressed
½ Cup Sweet Onion – diced
½ Cup Red Bell Pepper – diced
1 Cup Dark Brown Sugar
¼ Cup Apple Cider Vinegar
6 oz Bourbon Whiskey

• Add Bacon to a medium sized stock pot and cook over medium heat until the fat is completely rendered.
• Remove Bacon from the pot and reserve for future use.
• Add Garlic to the Bacon drippings and stir until golden brown.
• Add Onion and Bell Peppers and cook until dark brown.
• Add Bacon to the pot and mix thoroughly with the vegetables and Bacon drippings.
• Add Bourbon to the pot and cook off the alcohol.
• Add Vinegar to the pot and mix thoroughly.
• Add Sugar to the pot and stir until thoroughly blended then cook until all moisture is removed and you have a jam like consistency.
• Remove from heat and reserve for future use.

Shrimp Topping
2 Tablespoons Unsalted Butter
½ Cup Alligator Sausage – diced
1 Tablespoon Garlic – fresh pressed
½ Cup Sweet Onion – diced
¼ Cup Red Bell Pepper – Diced
1 Cup Cherry Tomatoes – halved
½ Teaspoon Sea Salt – ground
1 Teaspoon Roasted Chipotle Pepper – ground
24 Large Shrimp – peeled and deveined
1 Teaspoon Father Fud’s Blackening Agent (seasoning)
1 Cup Heavy Cream
2 Tablespoons Green Onions – sliced on a bias

• Add Butter to a medium sized stock pot and melt over medium heat.
• Add Gator Sausage to the pot and brown slightly.
• Add Garlic to the pot and stir until golden brown.
• Add Onion, Red Bell Pepper and Tomatoes to the pot and cook until the onion is slightly transparent.
• Add Salt and Chipotle Pepper and stir into the vegetable mixture.
• Sprinkle Shrimp with Father Fud’s Blackening Agent and add to the pot. Cook until the Shrimp become transparent.
• Add Heavy Cream and mix in gently.
• Cook for approximately 1 minute until the shrimp is done – do not overcook.

• Select 4 wide rimmed bowls and place 1 cup of Smoked Gouda Grits in the center of each bowl.
• Top Grits with Shrimp Topping.
• Sprinkle Shrimp Topping with Green Onions
• Garnish with Bacon Jam.
• Enjoy!