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Gruff Grits Surf and Turf

Prep Time:

15 Minutes

Cook Time:

25 Minutes


6 Servings




  • 4 cups Gruff Ancient Grain Grits prepared according to package directions

  • 6 small grass fed tenderloins

  • 1 lb raw shrimp

  • 2lbs clams

  • 1/2 cup grass fed butter

  • 4 cloves peeled and minced garlic, divided

  • 1/2 cup white wine

  • 1/4 cup strong chicken stock

  • 2 cup heavy cream

  • zest and juice of 1 lemon

  • 1/4 tsp each salt and pepper plus extra for the steak

  • 1 cup grated parmesan plus extra to garnish

  • 1/2 cup sliced green onions

  • fresh parsley and lemon wedges




  • Peel and devein shrimp if needed

  • Preseason steaks with salt and pepper

  • Heat two medium sauté pans over medium heat

  • In the first pan, bring to medium high heat and the add steak.

  • Sear until browned and then flip and sear two more minutes.

  • Add 2 Tbsps butter and the remaining 1/2 garlic to the pan and flip steaks again to coat.

  • Remove from pan when done to your liking, drizzle with the remaining butter from the pan and set aside to rest.

  • In the second pan, melt butter and add 1/2 of the minced garlic.

  • Stir frequently until garlic is aromatic, but not overly browned.

  • Add white wine and continue to simmer for another minute or so.

  • Add shrimp and sauté until cooked through, being careful to not over cook.

  • When shrimp turns pink and opaque remove from liquid, cover and keep warm.

  • To this liquid add chicken stock and lemon juice/zest and stir. Reduce heat to medium low and add heavy cream, salt and pepper. Finally, add parmesan cheese and stir until melted and mixed into cream.


  • Evenly spread grits onto a platter.

  • Place shrimp and clams upon the grits with cream sauce.

  • Sprinkle with green onions.

  • Garnish with parsley and lemon slices and extra parmesan. Enjoy!

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