Chef’s Recipe: Brian Malarkey’s Screaming Shrimp and Dirty Good Grits

Wednesday, 26 May 2010 | Tags: ,

For review of Gwyneth Paltrow's My Father's Daughter on Anna & Kristina's Grocery Bag, Brian Malarky of Seersucker in San Francisco was our guest chef. He shared this spicy recipe with us during his visit to Vancouver.

Dirty Good Grits:

1 cup grits, instant (5 minutes)

Follow the instructions on the box. Then add:

½ cup buttermilk
½ stick butter
½ cup cheddar cheese
¼ cup bacon, diced and cooked
salt and pepper

Keep stirring/whisking until the grits are glorious and dirty good!

Screaming Shrimp:


1 pound shrimp, peeled, cleaned & butterflied
½ stick butter
2 tbsp canola oil
4 each Roma tomatoes, cubed
¼ cup basil, sliced
¼ cup garlic, chopped
¼ cup lemon juice
2/3 tbsp Cajun seasoning
salt and pepper


In a large sauté pan over high heat, add the oil and butter. Add the shrimp and cook until about half way done, then add the garlic and continue cooking until golden brown.

To finish, add the other ingredients and serve on top of the “dirty good” grits, sit back, and watch your friends lick their chops!


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