digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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Queenie's: Shrimp & Grits

(serves 4)


• 32 oz. can whole tomatoes, crushed by hand
• 1 lb. fresh tomatoes
• 1 cup white wine
• 2 cups chicken or shrimp stock
• ½ lb. bacon, cut into small dices
• ¼ cup reserved bacon fat
• ¼ cup all-purpose flour
• 2 tablespoons kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon sweet paprika
• ¼ teaspoon coarsely ground black pepper
• ¼ teaspoon crushed red pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1/8 teaspoon cayenne pepper


• 1 tablespoon fresh squeezed lemon juice
• 4 servings grits, prepared according to package directions
• 20 16/20 sized shrimp
• Salt and pepper to taste
• Parsley for garnish


- Core and quarter fresh tomatoes, and smoke for 1 hour over pecan wood.
- Cook bacon in a Dutch oven until crispy.
- Drain the cooked bacon, and reserve ¼ cup of fat.
- Add bacon fat to a pan with ¼ cup flour.
- Cook roux over medium heat until almost peanut-butter colored, stirring constantly so as not to burn.
- When the roux reaches the desired color, add white wine, and cook until thickened.
- Add chicken stock, lemon juice, and all remaining spices and seasonings. Stir to combine, and bring to a simmer.
- Using an immersion blender, blend until large tomato chunks have been thoroughly incorporated, and the sauce is smooth.
- Add the cooked bacon, and simmer over low heat for 30-45 minutes, stirring to allow flavors to meld.
- When ready, poach shrimp in sauce for 2-4 minutes until cooked through.
- Finish with chopped parsley, additional lemon juice, and salt and pepper to taste.
- Serve over prepared grits.