lowcountry shrimp and grits
South Carolina style Shrimp and Grits. Recipe by Michelle Weaver of the Charleston Grill.
prep time
30 Min
cook time
1 Hr 25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- GRITS
- 2 cups uncooked white, coarse-ground grits
- 1/2 cup parmigiano-reggiano cheese, freshly grated
- 1/4 cup unsalted butter
- SHRIMP SAUCE
- 1 pound unpeeled, medium size raw shrimp (28/31 count)
- 4 slices thick hickory-smoked bacon, diced
- 6 tablespoons unsalted butter
- 1 medium vidalia onion, diced
- 1/2 - poblano pepper, diced
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground red pepper
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup madeira
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 - green onion, chopped
How To Make lowcountry shrimp and grits
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Step 1Prepare 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.
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Step 2Prepare the Shrimp Sauce: Peel and devein shrimp.
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Step 3Cook 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.
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Step 4Melt 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.
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Step 5Sprinkle 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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