“High Country” Shrimp and Grits

Shrimp and Grits Tartine: A Mile-High Take on a Southern Classic

Here at Neon Cowboy, we’re all about crossing borders and bending traditions. Our Shrimp and Grits Tartine brings the Lowcountry to the high desert — with Colorado cream, smoked green chile, and crispy sourdough turning a humble dish into a craveable open-faced café classic.

Why Shrimp & Grits?

This Southern staple is the perfect comfort food: creamy, rich, and soulful. But we wanted to reimagine it for morning service — something you can eat with one hand while sipping an iced mesquite cortado with the other.

So we made it a tartine.

Final Presentation

Shrimp and Grits Tartine
Serves 2

Ingredients:

For the Grits

• 1 cup stone-ground grits (or Anson Mills if you're feelin’ fancy)

• 3 cups water

• 1 cup whole milk or Colorado cream

• 1 tbsp butter

• ½ cup grated white cheddar or Haystack Mountain chèvre

• Salt to taste

For the Shrimp

• 8 large Gulf shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 clove garlic, minced

• ½ tsp smoked paprika

• ¼ tsp cayenne

• 1 tbsp lemon juice

• Salt & pepper

Extras

• 2 slices thick-cut sourdough (ours is house-fermented, of course)

• 1 tbsp butter or bacon fat for toasting

• 1 tbsp green chile jam or smoked chile honey

• Thinly sliced scallions or chives

• Optional: pickled okra or microgreens for garnish

How to Make It

1. Make the Grits:
   In a pot, bring water and milk to a gentle boil. Whisk in grits slowly. Reduce heat to low, stir often, and cook for 25–30 minutes until thickened. Stir in butter, cheese, and salt to taste.

2. Toast the Bread:
   Butter (or bacon-fat-up) your sourdough slices and sear them on a skillet until crisp and golden.

3. Sauté the Shrimp:
   Heat olive oil in a pan over medium-high. Add garlic, then shrimp. Season with paprika, cayenne, salt, and pepper. Cook 1–2 minutes per side. Finish with a hit of lemon juice.

4. Assemble the Tartine:
   Spread green chile jam on your toast. Spoon a generous mound of grits over the top. Layer shrimp, garnish with scallions, and finish with pickled okra or spicy greens if you're feelin' fancy.