In the Kitchen: Cooking up a classic Southern dish with Keiser University Chef James Taylor

Published: Dec. 29, 2025 at 1:42 PM EST

TALLAHASSEE, Fla. (WCTV) -Keiser University’s Chef James Taylor joined our Madison Glaser and Rob Nucatola in the kitchen to cook up a classic Southern dish, Shrimp and Grits.

Follow the recipe below to make the tasty dish at home.

Shrimp and Grits

Ingredients:

  • 2 and 1/2 cups - Chicken Broth, Divided
  • 2 cups - Whole Milk
  • 4 Tbsp - Unsalted Butter, Divided
  • 3/4 cup - Stone Ground Grits
  • 4 strips - Bacon, Hickory Smoked
  • 1 lb - Shrimp (20-25 count), Peeled and deveined
  • TT - Sea Salt
  • TT - Black Pepper
  • AN - Scallions, thin slice (for garnish)

(Note: “TT” is to taste. “AN” is as needed.)

Directions:

  1. In a medium-sized boiler, bring 2 cups of chicken broth, 2 cups of milk, 3 Tablespoons of butter, and a pinch of salt to a gentle boil. Add grits and whisk together. Simmer for 10-15 minutes, or until grits are soft and creamy, whisking every few minutes. Cover and set aside from the heat. They will finish softening while they sit.
  2. In a cast-iron or non-stick skillet, cook the bacon until crispy. Set aside on a paper towel-lined plate. When cooled, chop into small pieces.
  3. Drain all but two tablespoons of the bacon grease from the skillet.
  4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper and any other spices you wish to add. Cook the shrimp in the bacon grease until just cooked. (about 2 minutes per side.)
  5. Add the remaining tablespoon of butter and half a cup of chicken broth to the shrimp and stir until the butter has melted and the broth is heated.
  6. If you wish to add cheese to your grits, do so now and season with salt and pepper to taste.
  7. Spoon a portion of grits into the bowls for service. Place an equal number of shrimp on top of the grits in each bowl. Spoon over the sauce from the skillet, sprinkle with bacon pieces, and garnish with scallions (if using them).
  8. Serve immediately

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