Cooking shrimp & grits with Terry Hollimon

Terry Hollimon shows us how to make his signature shrimp and grits!

Margaret's guest co-host, Terry Hollimon from The Barbershop Show, shared how to prepare his signature shrimp and grits dish.

Catch The Barbershop Show, Wednesdays at 6:00 pm on Sports Radio KJR 950, or stream past episodes anytime on their website.

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Connect with Terry and his co-host, former Seahawk Marcus Trufant, on Twitter: @TerryHollimon @MarcusTrufant @BarbershopShow_

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Here's Terry's recipe:

Shrimp and Grits


1 lb Shrimp

Cajun/Creole Seasoning

Italian Seasoning


1 cups of Grits

4 cups of chicken broth (divided in half)

1 cup of heavy cream (divided in half)

1/2 cup of Sharp cheddar cheese

Bacon mix:

3 strips of bacon, diced

2 cloves of garlic, finely chopped

1/4 of a medium sweet onion, diced

4 tablespoons of butter

2 tablespoons of flour

Worcestershire sauce

Your favorite hot sauce


  1. Peel and devein the shrimp and place in a small bowl. Season them liberally with the Cajun seasoning and Italian seasoning and set them aside.
  2. In a saucepan, boil 2 cups of chicken broth. Lower the heat to medium and slowly add 1 cup of grits while whisking often. Cook for 5 minutes. Add grated cheese, 1/2 cup of cream and continue whisking for 2-3 minutes. Remove from heat.
  3. In a sauté pan fry diced bacon on medium-high until it BEGINS to brown. When it begins to brown, add diced onions and cook for additional 3-4 minutes. Add chopped garlic and cook for an additional minute. Remove the mixture and set aside leaving the bacon grease in the pan.
  4. Add 2 tablespoons of butter to the sauté pan and return to medium-high heat. Sauté the seasoned shrimp, about 3 minutes per side. Remove shrimp when done and set aside.
  5. Add 2 tablespoon of butter to the pan again, with 2 tablespoons of flour. Return to medium heat and stir constantly for 5 minutes, making sure to not burn. Slowly whisk in 2 cups of chicken stock, 1/2 cup of heavy cream, a dash of Worcestershire sauce and a dash of hot sauce. Stir until blended, and then add bacon/onion/garlic mixture and finally the shrimp. Heat all ingredients thoroughly.
  6. Serve the shrimp and sauce mixture on top of the grits and enjoy!
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