Jul 09 2026
Restaurants›Fresko›Shrimps On The Barbie* Recipe

Shrimps On The Barbie* Recipe

Inspired by Fresko
Time1h 30m
Serves4

smoked gouda grits, glazed shallots, confit tomatoes, garlic, pork belly, crispy kale

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Grits

Glazed Shallots

Confit Tomatoes

Shrimps and Pork Belly

Crispy Kale

Method

Grits Preparation

  1. 1

    Cook Grits

    In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in 1 cup of grits and 1 tsp of salt. Reduce heat to low and cook, stirring occasionally, until grits are creamy (about 20-25 minutes).

  2. 2

    Add Cheese and Butter

    Once grits are cooked, stir in 1 cup of smoked gouda cheese and 2 tbs of butter until melted and well combined. Remove from heat and keep warm.

Glazed Shallots Preparation

  1. 3

    Prepare Shallots

    Peel and quarter the shallots. Heat 1 tbs of olive oil in a skillet over medium heat. Add shallots and sauté until they start to soften (about 5 minutes).

  2. 4

    Glaze Shallots

    Sprinkle 2 tbs of brown sugar over the shallots, then add 3 tbs of balsamic vinegar. Cook until the shallots are caramelized and the mixture is syrupy (about 10 minutes). Season with salt to taste.

Confit Tomatoes Preparation

  1. 5

    Prepare Tomatoes

    Preheat the oven to 250°F (120°C). In a baking dish, combine 2 cups of cherry tomatoes, 1 cup of olive oil, 4 whole garlic cloves, and 2 tbs of fresh thyme. Season with salt to taste.

  2. 6

    Cook Tomatoes

    Bake in preheated oven for about 2 hours until the tomatoes are soft and infused with flavor. Remove and set aside.

Shrimps and Pork Belly Preparation

  1. 7

    Cook Pork Belly

    In a skillet over medium heat, cook 4 oz of pork belly until crispy and browned (about 10 minutes). Remove from the skillet and set aside.

  2. 8

    Cook Shrimps

    In the same skillet, add the cooked pork belly back to the pan. Add 1 lb of large shrimp, 1 tsp of smoked paprika, and season with salt and black pepper. Sauté until shrimp are pink and cooked through (about 5-7 minutes).

Crispy Kale Preparation

  1. 9

    Prepare Kale

    Preheat the oven to 350°F (175°C). Wash and dry 4 cups of kale leaves, then remove the stems. Toss with 1 tbs of olive oil and season with salt.

  2. 10

    Bake Kale

    Spread kale on a baking sheet in a single layer and bake for 10-15 minutes until crispy. Keep an eye on them to prevent burning.

Assembly

  1. 11

    Plate the Dish

    On a serving plate, create a base with the smoked gouda grits, top with sautéed shrimp and pork belly, add glazed shallots, confit tomatoes, and finish with crispy kale on top for crunch.

More from Fresko