March Hot Deal......30% Off All-Clad! And check out our new weekday daytime classes!


Shrimp and Grits
Main Courses
Date: January 30, 2018

We used the Charleston Grits with Cheddar recipe with this one.

  • 3 slices bacon
  • ½ onion, chopped
  • 2 garlic cloves, grated
  • ½ pound shrimp, peeled and deveined
  • ½ cup bell pepper, chopped
  • 1 tablespoon flour
  • ¼-½ cup stock, such as chicken or shrimp
  • 1 cup petite diced tomatoes with liquid, or fresh
  • ½ cup corn
  • 1 tablespoon unsalted butter
  • Salt and Pepper
Preparation Steps:
  1. Cook bacon in a pan, then remove to cool.
  2. Season shrimp with salt and pepper and add to pan over medium-low heat. Once the shrimp are pink, flip. When shrimp are pink on the other side, remove from the pan and set aside.
  3. Add onions to bacon drippings over medium heat. Cook for a few minutes until soft.
  4. Add bell pepper and cook another 5 minutes; then add garlic and cook one minute longer, just until fragrant.
  5. Add the flour and stir to combine. You don't want to see any white flour in the pan. This is important so that the flour taste cooks out. After a few minutes stir in the tomatoes followed by the stock. If the mixture is still thick, add more stock.
  6. Add the corn and finish with butter and season with salt and pepper. Simmer for 10 minutes and serve over grits.

Yield: 6 Servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”