$54.50 – $76.00
A Southern recipe made with gulf white shrimp, smoky bacon, Vermont cheddar, roasted Poblano pepper and southern style buttered grits. Offered as 12 pieces, 3.5 oz. each and 24 pieces, 1 oz. each.
Credited to Charleston, South Carolina, shrimp and grits is a comforting southern recipe that circulated low country many years before finally being published in a cookbook in 1950. A brunch favorite, the recipe combines bacon, locally sourced shrimp, and of course, grits. We took this even further by adding sharp Vermont cheddar and roasted poblano peppers.
| Weight | 24 oz |
|---|---|
| Dimensions | 18.625 × 14.5 × 12 in |
| Cooking Instructions | Do not thaw – cook from frozen. Can be fried from frozen for 45 seconds and finished in oven or bake from frozen at 375℉ for 15 minutes or until golden brown. |
| Case Sizes | 12 x 3.5 oz., 24 x 1 oz. |
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