The Classy Cruet's logo consisting of two olive oil bottles decorated with olive branchesThe Classy Cruet
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1 pound shrimp, peeled & deveined

1/4 cup diced yellow onion

1/4 cup diced sweet peppers

3/4 cup diced plum tomatoes (about 2 medium, firm to the touch)

1/4 cup chopped flat leaf parsley

2 cloves garlic, minced

1 1/2 teaspoons Creole seasoning

4 1/2 cups chicken stock ,divided (or seafood stock)

1 cup stone ground grits (We prefer Adluh)

3 tablespoons Sweet Butter Olive Oil

2 tablespoons Bacon Olive Oil, divided

Kosher salt & cracked black pepper to taste



Bring 4 cups of stock to a rapid boil, add 3 tablespoons of Sweet Butter Olive Oil and a pinch of salt. Slowly whisk in grits.  Let mixture boil for another minute.  Whisk, reduce heat to low and cover. Simmer 20-25 minutes, whisking every few minutes until grits are soft & creamy.


Rinse shrimp and pat dry. Season with Creole seasoning.  To a skillet on medium heat, add 1 tablespoon of Bacon Olive Oil.  Cook shrimp until pink.  Remove from pan and set aside.

In the same skillet on medium heat, add remaining Bacon Olive Oil.  Add onions and peppers, sauté for 2-3 minutes.  Add garlic to mixture and sauté for another minute.  Add plum tomatoes and remaining stock.  Bring to a rapid simmer until liquid is reduced by half (about 3-4 minutes). Salt and pepper to taste.

Remove from heat, add shrimp and stir in fresh parsley.  Garnish with green onion (optional).  Serve immediately.

Serves: 4

Recipe courtesy of Rhonda Mitchell, The Drizzled Pear Catering Co.


Bacon Olive Oil
Bacon Olive Oil
13.00 USD
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Sweet Butter Olive Oil
Sweet Butter Olive Oil
13.00 USD
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