The Art of Southern Cooking by Chef Justin Beckett

Chef Justin Beckett highlights menu items directly from his restaurant, Southern Rail in Phoenix. Southern Rail provides the joy of Southern meals right here in Arizona and allows us to take in the beauty of Southern hospitality. Learn More at


for sauté:
24 large shrimp (16/20 size or bigger)
1 teaspoon chopped garlic and/shallots
2 Tablespoons white wine
2 Tablespoon butter
salt and white pepper
2 cups jambalaya-style tomatoes

in a hot sauté pan with a splash of oil add in the shrimp.
let them sear for a minute then stir them around
add in the garlic and shallots
deglaze with the white wine and add the butter
stir until the butter is fully melted and the mixture looks creamy
add in the “jambalaya style tomatoes” and bring back to a simmer
the shrimp should be fully cooked by now
season with salt and white pepper

to serve:
in a center of a serving bowl place a large mound of hot creamy grits
spoon the shrimp mixture right on top of the grits and then pour the tomato mixture on top
garnish with your favorite herbs or garnish