Chef's Corner

Shrimp and Grits

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 • 4 cups water

• 1 cup stone-ground grits

• 3 tablespoons butter

• 2 cups shredded sharp cheddar cheese

• 6 to 8 ounces sliced fresh mushrooms, optional

• 1 ½ pounds shrimp, peeled and cleaned

• ½ cup sliced green onions

• 1 can (14 ½ ounces) diced tomatoes

• ½ teaspoon Ashanti Cajun Seasoned Salt

• dash garlic powder

• dash Ashanti Hot sauce

• salt and ground black pepper, to taste


Bring water to a boil. Add salt and pepper to taste. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. In a large skillet, sauté mushrooms until just tender, adding a little oil or butter if needed; add shrimp and cook for 1 minute.

Add green onions; continue cooking for about 1 minute. Add tomatoes, Ashanti Cajun Seasoned Salt, and a dash of garlic powder. Bring to a boil and simmer for about 1 to 2 minutes, or until shrimp is cooked through and liquid has reduced and slightly thickened. Add pepper, salt, and Ashanti Hot

Sauce, to taste.