Born on the coastlines of the South, shrimp and grits have been a staple dish for breakfast lovers for decades. Unlike the traditional style, Chef Rigo at Walts Fish Market prepares this indulge-worthy plate scampi-style. Cooked tiger shrimp gets placed on top of bite-sized grit cakes, all drizzled in a signature cream sauce that will leave you wanting this meal for every course.

Ingredients: ¼ lb. panko; 6 oz. grits; ¼ cups water; 1 oz. butter; pinch salt and pepper; ½ lb. tiger shrimp; ½ lemon; 3 bay leaves; 12 cups heavy cream; olive oil; 12 cloves garlic; parsley.

Throw 1 oz. of butter into a pan and add water. Add salt and pepper as you’d like. When water starts boiling add grits. When it’s firm throw panko in. Mix together in a one-inch pan and let it cool in the fridge for about eight hours. Once it’s cooled cut into squares that measure to either one inch to two and a half inches.

Boil water and add tiger shrimp. Toss in half a lemon, pepper and three bay leaves. Boil for approximately three minutes and chill for six minutes in a cooler (or chill on ice).

Heavy Cream:

Add olive oil to a pan and add heavy cream. Incorporate garlic and parsley and mix together. Add butter and add a spoonful of olive oil and garlic salt to taste.

After grit cakes have cooled, cut into pieces and warm in oven for five minutes at 300 degrees. Sautee grit cakes in pan 1.5 minutes even each side. Toss shrimp in heavy cream.

Walts Fish Market, 4144 S Tamiami Trail, Sarasota, (941) 921-4605