Bacon Cheeseburger Grits with Hot Pickled Shrimp


  1. Heat the butter oil and cook the diced onion until translucent.
  2. Add the ground beef and fully cook. Drain excess oil. Fold the beef mixture into the warm grits and set aside.
  3. Heat a pan and spray with the canola oil. Add the red onion. Add the shrimp and season with salt and pepper.
  4. When half cooked toss in the vinegar, lemon juice and sugar. Finish cooking the shrimp. Stir in the dill and drain excess liquid. Set aside.
  5. Mix the mayo, catsup, hot sauce and cream together.
  6. Place the grits in the bottom of a bowl. Sprinkle the bacon over top. Spoon on the shrimp.
  7. Drizzle the mayo mixture over top.


  • 1 tbsp Brilliance Butter Flavored Oil
  • 1/3 ea. Peak Fresh Produce® Onion(s), Yellow, diced
  • 5 oz. Surety Beef®, ground
  • 1 cup West Creek® grits, cheddar, warmed
  • 2 slices ea. Silver Source® Bacon, Applewood, diced and cooked
  • 1 ea. Brilliance® Canola Pan Coating
  • 1/4 Peak Fresh Produce® Onion(s), Red, sliced
  • 6 ea. Bay Winds® Shrimp, 21-25, tail removed
  • 1/8 tsp West Creek® sea salt kosher
  • 1/8 tsp Roma® Black Pepper, Ground
  • 2 oz. Asian Pride® Rice Wine Vinegar
  • 1 ea. Peak Fresh Produce® Lemon(s), juice only
  • 1 tsp. West Creek® Sugar, Granulated, white
  • 1 tbsp Peak Fresh Produce® Dill Sprigs, chopped
  • 1 tbsp West Creek® Mayonnaise
  • 2 tsp Roma® catsup
  • 1 tsp. Contigo® Hot Sauce for Seafood
  • 1/2 tbsp Nature's Best Dairy® Cream, Heavy