Recipe courtesy of Treisha Hall, Food Artist & Executive Chef Ken Dixon


½ pound large shrimp, peeled and deveined
½ tablespoon Grace Jerk seasoning or marinade
2-3 tablespoons olive oil
½ cup red bell peppers, diced
½ cup green onions, chopped
¼ cup parsley, chopped
1 cup White Cheddar Grits

Jerk Cream Sauce:

1 cup heavy cream
½ cup Grace coconut milk
¼ tablespoon Grace Jerk marinade or more to taste
¼ teaspoon Grace Fish & Meat sauce
1 tablespoon butter
salt to taste



  1. Season shrimp with Grace Jerk seasoning or marinade.
  2. Prepare grits according to package directions.
  3. Heat a medium sauté pan or skillet over medium high heat. Add olive oil, bell peppers and green onions. Cook for about 2 minutes, then add shrimp and continue cooking until shrimp is light pink in color.
  4. Add heavy cream, coconut milk, jerk marinade, butter, salt, fish and meat sauce and reduce for about 5-8 minutes. Stir in parsley.
  5. Spoon grits into small cast iron skillet or plate and top with shrimp mixture.