Shrimp & Grits Recipe with Professor Torbert’s Orange Corn

About Professor Torbert’s Orange Corn

Professor Torbert’s Orange Corn is the result of its founder’s lifelong dedication to improving the world through science and agriculture. Over 20 years ago Torbert set out to answer a simple, but revolutionary question: can you naturally make corn more nutritious? Could you deliver the benefits of a vegetable through a grain?

Today, non-GMO Orange Corn is helping fight micronutrient deficiencies in more than 10 African countries. The vibrant orange color comes from significantly increased levels of carotenoids. Torbert decided to see what he could do with it here at home. To his delight, he found that not only could Americans’ eye health potentially benefit from its higher levels of antioxidant carotenoids, but it also tasted unbelievably good.

So, when you choose Professor Torbert’s, you aren’t just saying yes to better flavor, you’re also helping deliver better nutrition on a global scale. Tastes good, feels good.

All of Professor Torbert’s products – grits, corn meal, and corn flour – are non-GMO, gluten-free, and vegan. Professor Torbert’s is not your average corn. It has a nutty, buttery flavor with a creamy texture like no other.

Where To Buy Professor Torbert’s Orange Corn

All products are sold online at, on Amazon, and wholesale.

Now through the end of November, Professor Torbert’s is happy to offer all Chefs without Restaurants listeners 10% off on all Orange Corn products at Simply use the promo code CHEFS10 (that’s chefs one zero) at checkout between now and Nov. 30 to save.

Shrimp & Grits Recipe

This is as classic as it gets: when you hear grits, you think shrimp and grits! This is Professor Torbert’s take on the recipe, hearty and full of flavor. Perfect for a Southern breakfast, or a great meal any time of day!


  • 4 cups chicken broth
  • 1 cup Professor Torbert’s Orange Corn Grits
  • 1 bay leaf 
  • ¼ cup heavy cream
  • ½ cup of shredded cheddar cheese
  • 2 tbsp unsalted butter
  • 4 strips of bacon, diced
  • 1 tbls butter (for cooking)
  • 12-16 fresh large shrimp, peeled and deveined
  • ½ tsp salt
  • ¼ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ½ tsp paprika
  • ½ medium onion, thinly sliced
  • Green bell pepper
  • 1 clove of garlic, minced
  • ½ tsp Worcestershire Sauce (gluten free)
  • Fresh parsley, finely chopped (reserve some for garnish)
  • 2 tsp lemon juice

Method of Preparation

For the Grits:

  1. In a medium pot, bring the chicken broth to a boil. Add grits and stir. Bring the mixture up to a simmer and add the bay leaf. Cover the pot, reduce the heat, and allow to simmer for about 20 minutes.
  2. Once the grits are ready, stir in the heavy cream, 2 tbls unsalted butter, and cheddar cheese. Remove the bay leaf. Cook until you see your desired consistency. The grits are ready to serve.

For the Shrimp:

  1. While the grits are cooking, fry the bacon in the 1 tablespoon butter in a non-stick pan. 
  2. While the bacon is frying, toss the shrimp in the chili powder, cayenne pepper, black pepper, paprika, and salt.
  3. Once the bacon is cooked, remove it from the pan and save it for later, keeping the bacon fat in the pan.
  4. Add the onions and bell peppers to the hot pan, and sauté on medium heat until soft. Add the garlic and cook briefly.
  5. Add the shrimp, and add Worcestershire Sauce, parsley, and lemon juice. Keep the heat at medium, to make sure the garlic does not burn. The shrimp should turn to a white-pink color while they cook, about 3 minutes on each side.
  6. Add the bacon back to the mixture, and heat through briefly.
  7. Transfer grits to a bowl, and top with the shrimp and veggies. Garnish with cayenne pepper and parsley. 

25 Years at Crook’s Corner Restaurant – A Conversation with Chef Bill Smith

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

On the show this week, I have chef Bill Smith. Bill was the chef at Crook’s Corner in Chapel Hill, North Carolina for 25 years, before retiring in January 2019. I wanted to talk to Bill about his time working at Crook’s Corner, and what he plans to do now that he’s retired. Bill’s always been an activist. Many of his employees at the restaurant were from Mexico, and have become like family to Bill. He’s been talking about immigration, and trying to find ways to support those former employees. Mexico has become one of his favorite places to travel to.

We also talk about food. From his Atlantic Beach Pie, to the famous Shrimp & Grits that Crook’s Corner helped put on the map. Bill has authored two cookbooks, been nominated for a number of James Beard awards (and won one), and was the owner of the Cat’s Cradle music venue.


Bill Smith


Bill’s Instagram

The Crook’s Corner Website

Read more about Bill here

Bill’s cookbook Seafood in the South




Subscribe to The Chefs Without Restaurants Newsletter

Check out our other website

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Exit mobile version