The Chef: Mychal Billiot
From Staff Reports
The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …
Mychal Billiot
Chef Mychal Billiot is a distinguished Executive Chef and culinary innovator recognized for his leadership in restaurant development, creative menu design, and operational excellence. As the Executive Chef of Big Joe’s Grille in Newnan, he brings a refined approach to contemporary Southern and globally inspired cuisine.
Throughout his career, Chef Billiot has been celebrated for revitalizing dining concepts, mentoring cohesive kitchen teams, and delivering exceptional guest experiences. His dedication to flavor integrity, sustainability, and hospitality excellence continues to define his impact on the modern culinary landscape.
Shrimp and Grits
Yield: 4 servings
Prep Time: 20 minutes | Cook Time: 30 minutes
Shrimp and Grits
Ingredients
Cream Cheese Grits
• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 4 oz cream cheese, softened
• ¼ cup heavy cream
• Fresh cracked black pepper, to taste
Shrimp & Sauce
• 1 lb large shrimp (16/20 count), peeled and deveined
• 4 slices bacon, diced
• ½ cup yellow onion, finely chopped
• ½ cup bell pepper, finely chopped green pepper
• 2 cloves garlic, minced
• 1 tbsp Cajun or Creole seasoning
• ¼ tsp smoked paprika
• Juice of ½ lemon
• ¼ cup chicken or shrimp stock
• 2 tbsp unsalted butter
• 1 tbsp chopped parsley
• Salt and black pepper, to taste
Directions
Grits
1. Bring water, milk, and salt to a boil in a medium saucepan.
2. Slowly whisk in grits, reduce heat to low, and cook 20–25 minutes until thick and creamy, stirring often.
3. Stir in butter, cream cheese, and heavy cream until smooth.
4. Taste and adjust seasoning with salt and pepper. Keep warm.
Shrimp
1. In a large skillet, cook bacon until crisp. Remove and reserve.
2. In the same skillet, sauté onion and bell pepper in the rendered bacon fat until soft (3–4 minutes).
3. Add garlic and cook 30 seconds more.
4. Add shrimp, Cajun seasoning, and smoked paprika; cook 2–3 minutes until pink.
5. Deglaze with lemon juice and stock.
6. Stir in butter to finish the sauce. Season with salt and pepper to taste.
Plating
1. Spoon creamy grits into a warm bowl.
2.Top with shrimp mixture and spoon pan sauce over each portion.
3. Garnish with crisp bacon and chopped parsley.
Chef’s Inspiration
This Shrimp and Grits recipe was born from Chef Mychal Billiot’s desire to elevate a Southern classic while keeping its soulful roots intact. Growing up surrounded by the flavors of the Gulf Coast, he wanted to create a version that was both comforting and refined. By replacing traditional cheddar with cream cheese, he developed a smoother, richer base that perfectly balances the smoky, spicy shrimp and savory bacon. The result is a dish that blends tradition with technique — familiar Southern comfort with a modern, chef-driven touch.
