Recipe: Table 26 | Shrimp and Grits

Posted on Sep 26 2014 - 8:00pm by Cristyle
Categorized as

Table26 Shrimp and Grits

Shrimp and Grits

Table 26, Palm Beach, FL

Instant Grits

1/2 Qt Shaved Fresh Corn

2 Cups Quaker Instant Grits

2 Qt Milk

1 tbsp Sugar

Salt and Pepper to taste

Tabasco to taste

  • Add milk, corn. Add grits. Cook out to consistency and desired texture. Season to taste. Reserve.


12 Shrimp (peeled, deveined)

2 tbsp Blackening Seasoning

1 tbsp Blended Olive Oil

Tomato Ginger Chutney

25 roma Tomatoes (blanched, skinned, peeled, rough chopped)

3 White Onions (rough chopped)

12 Cloves Garlic

4 oz Fresh Ginger (rough chopped)

  • Robo coupe or chop in food processor: onions, garlic and ginger.

1 oz Sesame Oil

4 oz Sugar

4 oz Rice Wine Vinegar

1/2 Bunch Cilantro



Tabasco to taste

  • Saute onion mixture in sesame oil until translucent, no color.
  • Add sugar, vinegar and cilantro.
  • Dissolve sugar and then add roma tomato. Mix and simmer 1 hour to recede moisture to puree consistency.
  • Cool and process in rock coupe or food processor.
  • Reduce further if necessary.


  • Peel and devine 3 jumbos shrimp of choice, season with blackening spices.
  • Saute in hot oil turning frequently until cooked through.
  • Add spinach and kale in hot pan off the heat to wilt. Season.
  • Build dished with corn grits.
  • Top with tomato ginger chutney to garnish.

Table 26

Table 26

1700 S Dixie Hwy, West Palm Beach, FL 33401


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Cristyle is a South Florida native, born in Miami and raised in Palm Beach. Her love of food came through her travels and seeing how cuisines differ and relate so much. She attended the University of Florida, had a short stint in Charlotte, NC and is now back home - ready to eat her way through Palm Beach County and share her findings with locals and visitors alike. From brunch to happy hour to foodie events, she's got you covered!

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