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Shrimp and Grits

Join Micah McCoy, a seasoned baker and pastry chef with a restaurant background, as she brings her culinary expertise to home food management for feeding a large family and guests. Micah shares insights on meal planning, pantry management, and kitchen execution. She gives tips on jobs for small helpers, ways to welcome guests, and what you should ask them to bring. You'll hear all about a delicious southern menu, some great kitchen tool recommendations, and entertaining kitchen disaster stories from her many years of experience. We're so glad you're here! 

Shrimp and Grits

(By Micah McCoy)



2 cups stone ground grits (available on Amazon)

4 cups chicken stock

2 cups water

1 cup cream

4 ounces butter

2 ears of fresh corn, kernels cut off

6-8 ounces smoked Gouda, grated

Salt and pepper to taste


2 pounds - 20-25 shrimp (Frozen is fine, and if you can find them “P&D”—peeled and deveined—even better!)

5 teaspoons kosher salt

4 teaspoons paprika

2 teaspoons black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

½ teaspoon ground coriander

½ teaspoon turmeric

Pam (or equivalent oil spray)


8 strips bacon, diced

1 tablespoon minced garlic

1 tablespoon minced shallots

3 tablespoons butter

White wine (a splash)

2 cups chopped fresh spinach

¼ cup chopped green onions

1 portobello mushroom cap, cleaned and sliced small

2 cups cream

Salt and pepper to taste

Hot sauce (like Tabasco) to taste



Combine grits, chicken stock, and water in slow cooker (can use one of those disposable liners to make clean up easy!). Let stand 1-2 minutes to allow grits to sink to bottom. Skim off floating chaff solids using a fine wire-mesh strainer. Cover and soak 8 hours or overnight.

Cook grits on HIGH (covered) for 2 to 2 ½ hours, stirring halfway through. Add cream, butter, corn kernels, and cheese, then adjust salt and pepper to taste. Done!


Thaw and peel shrimp, remove tails, then thread onto skewers. (Can hold in refrigerator until needed). Combine all spices into a mix and set aside.

JUST BEFORE SERVING: Heat grill to medium-high (around 450°). Spray skewers of shrimp with Pam (both sides) and season liberally with spice mix (both sides). YOU WILL NOT NEED ALL OF THE SPICE MIX (but it’s great on chicken or steak!). Grill skewers over direct medium heat for 1 minute on each side, until shrimp are just pink. Remove from skewers and set aside.


Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and set aside. Add garlic and shallots to bacon grease in pan, and sauté about 30 seconds. Add butter and a splash of white wine and cook until butter is melted. Add spinach, green onions, and mushrooms, and sauté for 2 minutes. Add cream and let simmer, stirring, until reduced by ⅓. Adjust seasoning with salt, pepper, and hot sauce.

Note: You can run a sweet potato through the “angel hair” setting of a “zoodle” slicer and deep fry it (in batches, oil at 350°, just until crisp) to make the Sweet Potato Hay for the top of this dish. It adds a great pop of color and a sweet crunch.

I serve this by pouring the cooked grits into a huge bowl, then topping with the sauce, grilled shrimp, and a mountain of sweet potato hay. Sliced toasty baguette slices on the side are great for sopping up all the sauce!

Shrimp and Grits
Download PDF • 106KB

Serve with:

Appetizer - cream cheese, pepper jelly, crackers


Sweet Potato Hay

Baguettes drizzled with olive oil and toasted in oven

Utility Brewing Salad

(By Micah McCoy)

(Copycatted from the restaurant of that name!)



1 large box (Sam’s Club size) spring mix

1 container cherry tomatoes

I block Asiago cheese, grated

1 container crumbled Gorgonzola cheese

1 small package craisins

Candied walnuts (recipe follows)

Balsamic vinaigrette dressing (recipe follows)

Candied Walnuts:

4 tablespoons butter

4 tablespoons brown sugar

⅛-¼ teaspoon cayenne

~ 2 cups walnuts

Balsamic Vinaigrette Dressing:

¾ cup olive oil

¼ cup balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

1 large garlic clove, minced



Combine all ingredients, dress, and toss!



In nonstick skillet, combine 4 tablespoons butter and 4 tablespoons brown sugar; add ⅛ -¼  teaspoon cayenne. Place over medium heat and stir constantly, until butter is melted and mixture is thickened and completely combined. Add walnuts, and continue to cook, stirring constantly, until pleasantly caramelized but NOT burned (4-8 minutes). Dump out onto a piece of parchment paper and cool. When cool, chop walnut brittle and add to salad!



Put all ingredients in mason jar. Shake well to combine and dress salad!


Utility Brewing Salad
Download PDF • 104KB

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