SHRIMP & GRITS

Shrimp and grits is thought to have originated in South Carolina’s Lowcountry, having been known as “breakfast grits”, by fisherman and laborers who found this an economical and hearty dish to sustain them during their long days. This basic meal gained in popularity and soon various versions could be found throughout the American South.

If you spend just a few minutes online looking at the commentary, you will find a wide variety of opinions on the hot topic of shrimp and grits! Some sauce recipes call for the addition of bacon and/or the use of a rue, some include tomatoes, okra, or mushrooms, while others use various combinations of these. Grits seem to be equally controversial, as some prefer white grits-only sourced from southern growers-while others like the more yellow corn grits similar to polenta. Needless to say, Clay and I respect any and all preferences!

This recipe is inspired by a dish we had at “Magnolias Restaurant” in Charleston, South Carolina. (They prefer white grits made with cream, just for clarification.) Clay and I like a little more tomato in our recipe, and although we love mushrooms, we don’t prefer them in our shrimp and grits, as used in their recipe. We also typically use the more yellow corn grits because that is what we usually have on hand. So, feel free to use this recipe or create your own with any or all the other ingredients I’ve mentioned. And, if you’re a native South Carolinian, we kindly ask for some grace!

Shrimp & Grits

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 4

Ingredients

  

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Shrimp & Sauce

• 2 Teaspoons Olive Oil
• 1 Shallot, (Large)
• 1/4 Cup Finely Diced Tomato
• 2 Cloves Garlic Crushed and Minced
• 24 Large Shrimp, peeled & deveined We use “15-Count”
• 1/2 Cup White Wine
• 1 Lemon Juiced
• 3 Tbsp Butter Cut into cubes
• 1/2 Teaspoon Sea Salt, or to taste
• 1/4 Teaspoon Freshly Ground Pepper, or to taste

Grits

• 2 Cups Water
• 1/4 Teaspoon Salt
• 1 Cup Milk Whole Milk adds a richness similar to cream, but a lower-fat milk will work too.
• 1 Cup Corn Grits or Polenta
• 1 Tbsp Butter

Instructions

 

Shrimp & Sauce

• Use a large skillet or heavy-bottomed pan.

  Over medium heat, heat the olive oil to just “shimmering”
• Add the Shallots, and sauté until soft-about 1 minute.

  Add the Diced Tomatoes, Garlic, and Shrimp. Cook for about 3 minutes, stirring frequently.

  Add the Lemon Juice and White Wine, and reduce by two-thirds.

  Add the Butter one cube at a time, allowing each cube to melt before adding the next. Stir occasionally, but “swirl” the pan often. “Swirling the pan emulsifies the butter with the liquid making a nice sauce.

  Season with Salt and Pepper.

  *For the photo shown, we strained the sauce before serving, so that it was more refined. There is no need to do this. It’s great either way.

Grits

• In deep saucepan over medium-high heat, add water and salt.

  Bring to a boil and add the Grits, then immediately reduce the heat to medium or medium-low. Stir constantly while the grits slowly cook.

  After about 2-3 minutes, add the milk, and continue to stir.

  The Grits should be cooked in 5-10 minutes.

  *If the Grits start to get too stif, add a little more milk or water until the desired consistency is reached. They will continue stiffen the longer they cook, so when you add more liquid, allow it to absorb and then turn off the heat and cover.

Assembly

• Place the desired amount of the grits in a serving bowl. Place the shrimp in the middle and then spoon the sauce over the shrimp and around the grits. Garnish with something fresh, like sliced green onions, chopped parsley, or fennel fronds.

Notes

1. Depending upon the type or brand of Grits you buy, you can cook them according to the package instructions, if they differ from this recipe. I usually replace 1/3 of the water with the milk and add the butter at the end, as it adds a rich silkiness to the texture of the grits.

**When I make these as a polenta, I often add shredded Parmesan or a big scoop of Ricotta cheese. … Think “mashed potatoes”, as the finishing process and many of the flavor additions can be the same for Grits and Polenta. 

Keyword grits, Shrimp

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