Chef Prepares Delicious Shrimp & Grits Dish For Super Bowl

WASHINGTON (JCHAYWARD.COM) — Just because you are staying in town this Sunday doesn’t mean you have to miss out on that Louisiana flavor & sweet smelling southern cooking.

Chef Cory Bahr from Restaurant Cotton in Monroe, LA joined WUSA9′s Mike Hydeck, as JC is away in New Orleans, to prepare the most delicious dish for the Super Bowl:  North Delta Shrimp & Grits

Why Shrimp & Grits? Chef Bahr believes its the perfect signature dish of Southern cuisine and great for the Super Bowl because it can feed a crowd and bring the Southern theme all the way through a Super Bowl party.

Restaurant Cotton is housed in and old cotton warehouse, that once served as the country’s western-most point for bourbon distribution, and boasts a menu complete with the best local ingredients available. Rabbit and vegetables come from purveyors within 10 miles of the restaurants, and the freshest products from the gulf highlight all seafood dishes.

See Chef Cory Bahr’s North Delta Shrimp & Grits Recipe Below!

North Delta Shrimp & Grits
Cory Bahr, Cotton – Monroe, LA

Yields: 4 servings



2 each                           Jalapenos

2 quarts                        Milk

.5 quarts                       Water

.5 quarts                      Heavy cream

.5 pounds                     Corn grits

2 teaspoons                 Salt

2 teaspoons                 Red pepper flake

4 ounces                       Parmesan cheese

4 ounces                        Cream cheese

.25 pounds                    Unsalted butter



Preheat oven to 350 degrees Fahrenheit. Roast jalapenos in oven until skins blacken. Remove and let cool.

In a pot, add milk, water, cream, grits, salt and red pepper flake and slowly bring to a boil, stirring all the time. Turn heat down to a low simmer. Peel skin from cooled peppers, then deseed and dice small. Add peppers to grits, then add both cheeses.

Cook grits on low heat for 25 minutes. Once cooked, add butter and mix well. Reserve, keeping grits warm.




3 tablespoons                        Olive oil

28 each                        Jumbo shrimp tail pieces, peeled

1 each                                    Yellow onion, diced

4 each                                    Celery sticks, diced

1 each                                    Green bell pepper, diced

4 each                                    Andouille sausage links, sliced

2 teaspoons                        Thyme leaves

1 cup                                    White wine

4 teaspoons                        Crystal Hot Sauce

2 each                                    Lemons, juiced

2 teaspoons                        Lemon zest

4 teaspoons                        Creole seasoning

2 teaspoons                        Kosher salt

2 teaspoons                        Shallot, minced

6 teaspoons                        Scallions, sliced

2 teaspoons                        Garlic, chopped

12 each                        Crimini Mushrooms, sliced

16 each                        Cherry tomatoes, halved

2 teaspoons                        Chives, sliced

2 teaspoons                        Parsley, chopped

2 teaspoons                        Tarragon, chopped

210 grams                        Unsalted butter, diced


Bring a cast iron skillet to a hot temperature on the stove and add oil. Add shrimp to the skillet and brown. Next, add onion, celery, bell pepper and sausage. Cook vegetables until translucent, then add thyme. Deglaze the skillet with wine, hot sauce and lemon juice. Add lemon zest, creole seasoning, salt shallots, scallions, garlic, mushrooms, and tomatoes and cook on medium heat for two minutes, stirring occasionally. Add butter and turn heat to low until sauce thickens. Finish with chives, parsley and tarragon.

Serve over warm grits and top with any remaining herbs for garnish.