Haven’s Wild Texas Shrimp & Cheese Grits

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Haven's Shrimp and Grits

  • ½ cup Honey-Cured Bacon lardons
  • 1½ cups sliced crimini mushrooms
  • 2 tablespoons vegetable oil
  • 30 Texas shrimp (9-12 count with heads on)
  • Kosher salt to taste
  • Black Pepper to taste
  • 2 tablespoons white wine
  • 1 recipe Shrimp Gravy
  • 1 recipe Cheese Grits
  • ¼ cup bias-cut green onions


  • 1 tablespoon unsalted butter
  • 1 shallot, roughly chopped
  • ½ tablespoon tomato paste
  • ¼ cup brandy
  • ¼ cup vermouth
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 sprig thyme
  • 2 cups Shrimp Stock
  • 1 cup heavy whipping cream


  • 3 cups cooked Homestead Gristmill stone-ground grits
  • 1/3 cup whole milk
  • 1/3 cup Brazos Valley Cheese
  • Salt and white pepper to taste

Haven Restaurant was recently named one of Houston’s Top Ten New Restaurants.   After you try their shrimp and grits, you’ll see why!  This dish prompted a road trip to the farm near Waco to see the gristmill where the grits came from.


Warm grits and milk in a medium saucepan over medium heat; stir to blend.  Fold in cheese and season with salt and pepper.


Melt 1 tablespoon butter in a small saucepan over medium-low heat; sweat shallot until translucent.  Add tomato paste and cook until caramelized.  Deglaze pan with brandy and vermouth. Add peppercorns, bay leaf and thyme. Reduce until almost dry. Add stock and cream; bring to a boil.  Reduce heat to low; simmer for 1 hour or until the sauce almost coats the back of a spoon. Strain through a fine mesh strainer. Keep warm.


Heat a sauté pan over medium-high heat; render bacon lardons until crispy. Remove from the pan and add the mushrooms, cook until tender and reserve.  Peel and de-vein shrimp, being careful not to loosen the heads or tails, season with salt; Heat the oil in a large sauté pan over medium-high heat.  Place the shrimp in the sauté pan, once the shrimp are almost cooked, but still slightly gray in the center, deglaze pan with wine. Allow shrimp to cook through; remove from pan and keep warm.


Bring shrimp gravy to a boil; remove from heat.  Add remaining cold butter and emulsify with a handheld blender. Place grits in center of plate.  Spoon mushrooms and bacon over grits.  Surround with a pool of gravy and arrange shrimp over the grits. Sprinkle with green onions.


4 Responses to Haven’s Wild Texas Shrimp & Cheese Grits

Josef says: March 22, 2011 at 2:45 pm

Very cool website! I was a bit confused at first, when I saw the recipe called for 3 cups of grits to 1/3 cup of milk, but then I saw that it called for 3 cups COOKED grits. Cooking the grits in half water, half milk makes for some creamy grits, and then you could probably omit the 1/3 cup milk at the end.


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