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Chef Daniel Thomas’ Crab Shrimp & Grits with Sweet Corn Ragu


It’s Tamron Hall’s holiday potluck! Check out Chef Daniel Thomas’ Crab Shrimp & Grits with Sweet Corn Ragu featured in the episode below.


  • 8 oz. lump crab meat
  • ¼ pound of medium to large sized shrimp, deveined and peeled
  • 1/4 red pepper chopped, diced
  • ¼ jalapeno pepper chopped, diced
  • 2 green peppers chopped, diced
  • 1 ear of corn (off the cob)
  • Salt and pepper to taste
  • Pinch of Old Bay
  • 2 tsp thyme
  • 1 tsp rosemary
  • 1 bunch fresh thyme
  • 1 tbsp salted butter
  • 2 oz. white wine (Pinot Grigio or Sauvignon blanc)
  • ¼ cup of shredded Parmesan cheese
  • 4 oz. heavy whipping cream
  • 8 oz. cooked grits
  • Cheddar cheese to taste
  • Microgreens


  • Clean crab and Shrimp of shells.
  • Sauté crab and shrimp in sauté pan over medium heat.
  • Once cooked, set to the side.
  • Cook grits according to directions on container.
  • Add cheddar cheese if you would like to your grits when they are done.
  • For the sauce, sauté all vegetables and add a pinch of salt and pepper. Add a pinch of old bay.
  • Cook for 5 minutes then add Heavy Cream and parmesan cheese.
  • Bring to a simmer and stir occasionally.
  • Add crab and shrimp to the sauce. Season to taste.
  • Pour on top of grits in a bowl and enjoy.

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