Flavor Trends, Strategies and Solutions for Menu Development

Shrimp and Grits from Walk-On’s Bistreaux & Bar From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

The Voodoo Shrimp and Grits at Walk-On’s Bistreaux & Bar, based in Baton Rouge, La., adds a signature twist to this classic pairing with a filling of cream cheese and pickled jalapeños, a wrapping of smoked bacon and a finishing chile glaze.
PHOTO CREDIT: Walk-On’s Bistreaux & Bar
Mike Turner, VP of Culinary & Supply Chain | Walk-On’s Bistreaux & Bar, based in Baton Rouge, La

Voodoo Shrimp and Grits is the top-selling seafood item at this Southern chain of sports bars, Walk-On’s Bistreaux & Bar. In this dish, jumbo Gulf shrimp are stuffed with cream cheese and pickled jalapeños, wrapped in smoked bacon, char-grilled, served on sweet-corn grits and topped with a chile glaze.

“This is our unique taste-of-Louisiana spin on a traditional shrimp and grits,” says Mike Turner. “We love the sweet heat combo, and the introduction of smoked bacon really blends the flavors.” Turner points out that seafood is a growth item for the brand.

“Our brand uses a massive amount of seafood, and with 25 new restaurants scheduled to open next year, that quantity is expected to increase drastically.”

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.


About The Author


Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.