Lowcountry Shrimp and Grits
Prep Time: 40 minutes | Cook Time: 1 hour | Total Time: 1 hour, 40 minutes | Serves: 4
“No self-respectin’ southerner uses instant grits. I take pride in my grits.” – My Cousin Vinny
Shrimp and Grits is no joke. The flavors and textures in the heart of the dish are truly a culinary experience. Chefs create this dish as good ole comfort food to high-end plating.
A recent trip to the “Lowcountry” motivated me to take another look at my Shrimp and Grits recipe and dream up a different version. My previous recipe for Shrimp and Grits highlights a specific product for the sauce. If you are not in TN, it might be an online order to get this jar of Harmacy Hot Sauce’s Totec’s Tears. It is probably my favorite of his sauces and perfect flavor for Shrimp and Grits.
Read through the recipe and make sure you understand the process before you begin. Be sure to prep your ingredients before beginning. There is quite a bit of chopping, etc. If you can multi-task, it will help with time. As the grits are cooking, you can cook the bacon, sausage, shrimp, etc.
Be sure to use “stone-ground” grits, not instant grits. Those will not work well in this dish, and let’s keep the southern grits as true to its roots as we can. There are some dishes that you just don’t stretch too much. I have fallen in love with Southern City Flavors Stone-Ground Grits. I suppose because they are made in my home state of TN.
My math and weight for the shrimp… I used large shrimp (peeled and deveined). I accounted for 10 shrimps per person which weighed just barely over 1 pound of frozen shrimp. Of course, you may use more or less shrimp when you cook the recipe. Adjust the amount of oil, salt and pepper, also. Same goes for the bacon! Use a whole pound of bacon if you’d like. Yumm.
My local butcher shop, Secret City Butcher, makes their own sausages, so I snag Andouille from them as much as I can. If I must, I will purchase from a grocery store. Some brands are not too bad, but some are a failure for authenticity. You may just have to ask around before you buy.
Check out my other Lowcountry recipes: Pimento Cheese, Fried Green Tomatoes with Remoulade and another version of Shrimp and Grits!
Enjoy!
Lowcountry Shrimp and Grits
Ingredients
Garlic Cheese Grits:
- 2 cups chicken stock, unsalted or low sodium
- 1 cup whole or 2% milk, (not nut milks)
- 1 large garlic clove, finely minced or pushed through a garlic press
- kosher salt, to taste
- 1/2 teaspoon freshly-cracked black pepper, or to taste
- 1 cup stone-ground grits
- 2 cups white extra-sharp cheddar cheese, shredded
- 1 cup Gruyere, Gouda, Gorgonzola, or other melting cheese, shredded
Sauce:
- 8 ounces fish stock, clam juice, (or vegetable stock in a pinch)
- 2 tablespoons Worcestershire sauce
- 2 - 3 teaspoons Old Bay Seasoning, see Notes
- kosher salt, to taste
- 1/2 teaspoon ground white pepper, or to taste
- 1/4 cup heavy cream, (not half and half or milk)
Shrimp, Bacon, and Sausage:
- 1 pound large or extra-large shrimp deveined and peeled, thawed if purchased frozen
- 1 teaspoon kosher salt, or to taste, use less if using table salt/sea salt
- 1/4 teaspoon freshly-cracked black pepper, or to taste
- 6 ounces (about 6 slices) smoky bacon, cut into small pieces, see Notes
- 14 - 16 ounces Andouille sausage links, sliced into 1/2" slices on the diagonal, see Notes
Veggies:
- 1 cup yellow onion, diced
- 2 bell peppers, diced (I liked using 2 colors)
- 3 garlic cloves, minced
- 2 teaspoons fresh oregano leaves, or 1/2 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
- 1 tablespoon tomato paste
- 1 tablespoon unsalted butter
Garnish:
- 1/4 cup green onions, white and green parts, sliced
- Crystal Hot Sauce, or your favorite brand
Instructions
- Season the shrimp with salt and pepper. Set aside while you begin the grits.
- In a medium saucepot with a lid, combine the stock, milk, garlic, and salt and pepper to taste. Don’t oversalt because your cheese will bring an element of salt at the end.
- Bring to a gentle simmer over medium-high heat.
- While whisking with one hand, slowly pour the grits into the pot with the other hand. Whisk to remove any lumps.
- Lower the heat to low and place the lid on the pot. Cook the grits for about 20 minutes, stirring about halfway through cooking, until they are thick and creamy.
- Remove the pot from the heat and add the cheese by handfuls, stirring well to incorporate and melt the cheese before adding another handful. Continue until all the cheese is melted into the grits. Keep warm with the lid slightly ajar.
- Add all the Sauce ingredients in a 2-cup measuring cup or medium bowl. Set aside.
- Cook the bacon over medium-high heat until crispy. Remove it with a slotted spoon to a paper towel-lined plate or bowl. Set aside. Drain off most of the bacon grease into a clean, small bowl, leaving about 2 tablespoons in the pan. Reserve grease in the bowl. You’ll use this as you continue to cook.
- Maintaining your heat, cook the sliced sausage on both sides until browned. Remove them to a paper towel-lined bowl plate or bowl. Cook in batches if necessary.
- Add another tablespoon or two of grease if necessary to cook the shrimp.
- Add the shrimp in batches and cook on both sides just until cooked through. Remove to a plate or bowl.
- Add another tablespoon of bacon grease to the hot pan. Add the onions and peppers. Cook, stirring frequently, until softened and lightly caramelized.
- Add the garlic, herbs, and tomato paste. Stir constantly for about 20 seconds.
- Stir the Sauce again and add to the pan. Add the butter and heat through to melt.
- Add the sausage and shrimp back to the pan. Stir everything together and heat through.
- If your grits have cooled and thickened, rewarm over medium heat. Add chicken stock or milk to loosen, as needed.
- To serve, place grits in a serving bowl. Top with the shrimp and veggie mixture, bacon, and green onions, and hot sauce if desired.
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