Surf N Turf Grits with Hellfire Hollandaise Sauce


  1. Cut 0X1 strip into 4 each Manhattan Style Filets by cutting the trimmed piece in half the long way, then cutting in half across the middle to create 4 small filet like steaks.
  2. Heat grits and set aside in warm place.
  3. Mix hollandaise sauce according to package directions, whisk in hot sauces to get the desired amount of heat. Set aside in warm place.
  4. Season steaks with generous amounts of salt and pepper, Heat sauté pan or cast-iron skillet over medium high heat. Cook steaks to desired temperature, remove from heat and let rest several minutes.
  5. While steaks are resting bread the thawed shrimp according to package directions, deep fry until they float and remove, allow to drain for a few seconds.
  6. To build dish, place a scoop of grits into wide bowl or large plate, place steak in center of grits, top with crispy fried shrimp, pour hellfire hollandaise sauce over the top. Serve with additional hot sauce on side for those like to add a nuclear level of heat.


  • 12 ea. Baywinds 21-25 white shrimp RPDT , RPDT/ON
  • 2 cups West Creek® seafood breading
  • 1 1/2 lbs. Surety Beef® Strip Loin, CH 0X1
  • 3 cups West Creek® cheddar grits bag, heated
  • 1 cup West Creek® hollandaise sauce
  • 2 tbsp West Creek® Hot Sauce
  • 1 to 2 tsp Carolina reaper or habanero hot sauce
  • 2 tbsp Brilliance® corn canola blend oil
  • 1/8 tsp West Creek® kosher salt
  • 1/8 tsp Roma® Black Pepper, Ground