Talk Of The Town


The Chef & I Shares Their Recipe for Shrimp & Grits

Posted at 12:39 PM, May 20, 2020
and last updated 2020-05-20 13:39:07-04

Chef Chris Rains from The Chef & I made Shrimp and Grits. The restaurant’s CEO and owner Erica Rains talked about the Chef & I’s reopen date and new safety measures put in place to protect customers and their staff against COVID-19. The Chef & I will reopen for dine-in services on Thursday, May 21. The restaurant is open for takeout and delivery from 11am-8pm. For reservations or more information visit or call (615) 730-8496. The Chef & I is located at 611 9th Ave. South Nashville TN 37203.


(Serves 2, double to serve 4 or more!)


  • 14 large shrimp
  • Bacon – raw, 1/2 cup diced
  • Onions – 1/2 cup diced
  • Tomatoes – Fresh, 1/2 cup diced
  • Basil – chopped, 1 tblsp
  • Heavy Cream – 1/2 cup
  • Cooking Sherry – 6 oz.
  • Grits – cooked
  • Salt, pepper, granulated garlic and smoked paprika


Step 1: In a saute pan on medium, add your raw bacon. Cook until brown.

Step 2: Add in onions once bacon is brown, cook until soft.

Step 3: Add in fresh tomatoes

Step 4: Lightly season with salt and pepper

Step 5: Cook for 2 minutes, then add in cooking sherry.

Step 6: Reduce mixture for about a minute, then add in heavy cream, basil and season to taste with garlic and smoked paprika.

Step 7: Lightly season shrimp with all spices.

Step 8: In a separate saute pan, add in two tbls of olive oil over medium heat.

Step 9: Once the oil is hot, add in seasoned shrimp and cook on each side for about two minutes.

Step 10: Use your favorite grit recipe and serve shrimp and sauce over grits. Bon Appetit!