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Shrimp and Grits

A Key West destination like no other, this one-of-a-kind marina village offers almost 300 state-of-the-art boat slips and an award-winning hotel offering locally inspired cuisine.

Stock Island Marina Village nestled within 40 acres in Key West is not only the base for the annual Galeon Owners Rendezvous but also home to the largest deep water marina in all of the Florida Keys, the award winning The Perry Hotel and the celebrated Matt’s Stock Island Kitchen & Bar, renowned for its exquisite American coastal comfort food and dock-to-dish fare.

Try this recipe shared from Stock Island which you can prepare at home or aboard your vessel and then be sure to plan a visit to Key West to try these same recipes on site.

Feel like a southern sailor and start your day with this rich and satisfying recipe of shrimp & grits. 



Shrimp & Grits

.5 ounces of cooked grits

6 each shrimps peeled, divine, tail on

3 ounces sauce

1 ounces manchego grated for garnish

1 pinch chopped green onions for garnish

Sauce for Shrimp & Grits

6 each shrimp peeled, divine, tail on

2 ounces julienne red onions

.5 Teaspoon beef base

4 ounces PBR beer

4 ounces tomato juice

1 Teaspoon old bay

1 ounce ham

1 each chopped garlic

4 each baby heirloom tomatoes

.5 each fresh squeeze lemon juice

.5 Tablespoon oil

.5 Teaspoon bacon base

Salt & Pepper to taste


Using a medium size sautéed pan over Medium heat add onions and ham, sauté until caramelized. Season shrimp with old bay and add to the pan with garlic and cook for 45 seconds, add tomatoes, beer, beef base, pork base and cook until shrimp are done (3-5 minutes). When shrimp are done remove, shrimp from sauce and reduce sauce to desire consistency, add lemon juice last.

Place grits on the bottom of the bowl, place shrimp over grits, add sauce, grated manchego and finish with green onion to garnish.