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lowcountry shrimp and grits

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

South Carolina style Shrimp and Grits. Recipe by Michelle Weaver of the Charleston Grill.

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 1 Hr 25 Min
method Stove Top

Ingredients For lowcountry shrimp and grits

  • GRITS
  • 2 c
    uncooked white, coarse-ground grits
  • 1/2 c
    parmigiano-reggiano cheese, freshly grated
  • 1/4 c
    unsalted butter
  • SHRIMP SAUCE
  • 1 lb
    unpeeled, medium size raw shrimp (28/31 count)
  • 4 slice
    thick hickory-smoked bacon, diced
  • 6 Tbsp
    unsalted butter
  • 1 md
    vidalia onion, diced
  • 1/2
    poblano pepper, diced
  • 3 clove
    garlic, minced
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    ground white pepper
  • 1/4 tsp
    ground red pepper
  • 1 Tbsp
    all-purpose flour
  • 1/2 c
    chicken broth
  • 1/4 c
    madeira
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
    fresh parsley, chopped
  • 1
    green onion, chopped

How To Make lowcountry shrimp and grits

  • 1
    Prepare Grits: Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low and cook, stirring occasionally, 1 hour or until tender. Fold in the cheese and 1/4 cup butter.
  • 2
    Prepare the Shrimp Sauce: Peel and devein shrimp.
  • 3
    Cook the bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove the bacon, and drain on paper towels, reserving 2 tablespoons drippings in the skillet.
  • 4
    Melt 6 tablespoons butter in hot drippings in the skillet. Reduce heat. Add onion, poblano pepper, and garlic; saute 2 minutes or until onion is translucent. Add the shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
  • 5
    Sprinkle the flour over the shrimp mixture; toss. Add broth and the next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from the skillet. Stir in the bacon and parsley. Serve over grits with the green onions.
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