Carolina Kitchen: Shrimp and grits

Chef Eli Scott of Chupacabra Latin Cafe cooks shrimp and grits in the Carolina Kitchen. Photo: WLOS

Chef Eli Scott from Chupacabra Latin Cafe stopped by News 13 This Morning to cook shrimp and grits on Mother's Day.

Romesco Sauce


  • 1 tomato
  • 1/2 cup garlic clove
  • 1/2 carrot
  • 1/2 cup almonds
  • salt and pepper
  • 1 Tbls of paprika and chili powder
  • 1/4 cup tomato paste
  • 2 cups white wine.


Saute all and deglaze with wine, simmer for 30 min and puree in a blender.



  • 1/2 onion
  • 1/4 cup chopped garlic
  • 1 cup grits
  • 2 cups half and half
  • 2 cups chicken stock
  • 1/4 cup goat cheese


Sauté onion and add garlic, pour liquid and bring to a low boil. Add grits and turn heat to low.

Simmer stirring often till grits are tender.

Shrimp Saute


  • sliced onion
  • sliced tomato
  • chopped garlic
  • salt and pepper
  • romesco sauce
  • butter lemon wedge
  • shrimp


  • Using fresh Carolina shrimp, heat pan on medium heat, add 2 tbls of oil. Add onion garlic and tomato, then add shrimp. cook shrimp through then add Romesco sauce, and butter.
  • Salt and pepper to taste.
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