At Sea Sea Riders in downtown Dunedin with Chef Bobby Feke, there’s some Southern fare on the menu. 

We’re sinking our teeth into some southern style shrimp and grits.

Shrimp and Grits 

Ingredients:

  • Salt
  • Pepper
  • Butter
  • Cheese
  • BBQ sauce
  • Vinegar
  • Sugar
  • 1 tsp. of garlic
  • 2 ounces of white wine
  • Espresso
  • Grits
  • Jumbo gulf shrimp
  • Bacon

Directions:

Begin cooking grits adding butter, cheese, and salt. Mix together vigorously.

Next, sear jumbo shrimp then add salt and pepper to both sides for 30 seconds each.

Prepare barbeque gastrique by mixing BBQ sauce, vinegar and sugar until mixtures appears thick. Mixture takes an hour to make.

Season bacon with espresso, jerk seasoning, cayenne pepper and brown sugar. Place bacon into the oven.

Place the grits first in the plate, and then shrimp in a circular direction.

Drizzle butter and wine.

Place the BBQ gastrique over the top.

Sprinkle bacon in the middle.