shrimp | The Filson Journal

large pink prawns, and shaved jalapenos with an egg on a bed of grits in a bowl, central white text reading

Filson Food: Shrimp & Grits

This ranks as one of the most versatile dishes I have cooked in recent memory. It is just as delicious served for breakfast as it is served for a late-night snack or anytime in between. Shrimp and grits are a deeply rooted dish down south, and, although this version deviates slightly from the traditional, it is very approachable and you could find the ingredients almost anywhere. Fresh spot prawns from the Pacific Northwest were used for this recipe, but any good quality shrimp will work. If you can’t find fresh shrimp, then opt for head removed, shell on deveined shrimp. Crystal is a hot sauce from Louisiana and fits perfectly with this dish, but any hot sauce you can find will work.

3 Min

pile of glistening shell own pink prawns

How-To's

How to Shrimp in the PNW

Ask 100 shrimpers how it’s done and you’ll probably get 100 different answers. Personal preferences and secret tricks aside, we can all agree that there’s nothing quite like pulling up a pot of prawns on a summer evening and feasting on the day’s catch. In this how-to, we outline what you’ll need and the basics of how to harvest your own shrimp, here in our native Pacific Northwest.

5 Min