Shrimp and Grits
Contestant Mike Thomas

I grew up eating grits, which were a household staple that my family brought with them from Mississippi to Ohio. When I moved to South Carolina, I was reintroduced to grits. Adding bacon, scallions, and other ingredients to the traditional Southern dish shrimp and grits made it my own: an homage to my family as well as my growth in my culinary journey.  Serves 6

Shrimp and stock

• 2 cups water
• 3 pounds medium shrimp, peeled and deveined, tails removed and reserved
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon salt, plus more for seasoning
• 1½ teaspoons ground black pepper, plus more for seasoning
• 1 tablespoon dried thyme
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon plus a pinch seafood seasoning, such as Old Bay
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

Grits

• 4 cups water
• 1 cup heavy cream
• 5 tablespoons salted butter, divided
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 3 cups grits
• 1 cup shredded white cheddar cheese

Gravy

• 3 teaspoons olive oil, divided
• 1 pound precooked spiral ham, with glaze, chopped
• 1 red bell pepper, very finely chopped
• 1 green bell pepper, very finely chopped
• 2 garlic cloves, very finely chopped
• 3 scallions, 2 very finely chopped and 1 roughly chopped
• 8 ounces bacon

1. To make the shrimp stock, bring the water to a boil in a medium saucepan over high heat. Add the shrimp tails, celery, onion, onion powder, garlic powder, salt, black pepper, thyme, paprika, cayenne, and 1 teaspoon seafood seasoning and boil for 10–15 minutes. Strain the stock through a fine-mesh strainer. Set aside.
    
2. Meanwhile, to make the grits, in another medium saucepan, bring the water, cream, 3 tablespoons of the butter, the salt, and pepper to a boil over medium heat. Add the grits and cook, stirring continuously, for 15 minutes. Remove from the heat and stir in the cheddar and remaining 2 tablespoons butter until incorporated. Set aside.
    
3. To make the gravy, heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add the ham and about 1 tablespoon of the glaze and sear the ham for 5–10 minutes. Be careful not to burn the glaze; add a little water if it gets too sticky. Add the shrimp stock to deglaze the pan. Turn the heat down to low. Add the bell peppers, garlic, and finely chopped scallions and simmer for 15 minutes. 
    
4. Meanwhile, heat the remaining 1 teaspoon olive oil in another large skillet over medium heat. Add the bacon and fry until crisp, then drain on paper towels. Roughly chop the bacon. Wipe out the skillet.
    
5. To make the shrimp, heat the olive oil and butter in the now-empty skillet. Season the shrimp with salt, pepper, and a pinch of seafood seasoning. Add the shrimp to the skillet and cook until fully cooked, flipping halfway through, about 7 minutes. Add the shrimp to the gravy.
    
6. To serve, scoop ½–¾ cup grits into each bowl. Ladle some of the gravy on top of the grits, including 5–6 shrimp. Garnish with the bacon and roughly chopped scallion.

About Season 2 Contestants: Mike Thomas

Michael Thomas (Cleveland, Ohio) is a special education teacher who wants his students to learn how to cook and be self-sufficient. Growing up, Michael spent most of his time with his mother and grandmother, and his connection to food comes from watching the women in his life cook favorite Southern recipes. While his family is from Mississippi, Michael now resides in the Midwest with his wife and three kids.

As a father, he connects with his children in the kitchen and shares his love for cooking with family recipes. Michael also runs a small catering business, employing his fellow special education teachers to help with events. Michael cooks Southern homestyle cuisine. His flavors are rooted in rich, Southern ingredients with added hints of his Midwest style. His signature recipe is Shrimp and Grits with bacon, ham, green onions, and vegetables.