Lowcountry Shrimp and Grits
Traditional Shrimp and Grits with Old Bay Seasoning. Grits are filled with two cheeses and garlic.
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.
Notes
If the Andouille is pre-cooked, go ahead and slice and sear to get some nice browning on each side, then remove from the pan as directed.
Old Bay Seasoning is very salty. Season with caution. Taste as you go, as you always should in cooking. I use 3 teaspoons, but if you’re concerned about the amount of salt, you may use 2 teaspoons or less.
The easiest way to cut the bacon is to leave the slices intact in their layers. Lay the bacon onto a cutting board and cut horizontally into ½” pieces. Use your fingers to separate the bacon pieces.
Nutrition Facts
Lowcountry Shrimp and Grits
Amount per Serving
Calories
1182.37
% Daily Value*
Fat
79.1
g
122
%
Saturated Fat
36.1
g
226
%
Trans Fat
0.25
g
Polyunsaturated Fat
4.42
g
Monounsaturated Fat
17.37
g
Cholesterol
385.96
mg
129
%
Sodium
3340.52
mg
145
%
Potassium
1074.56
mg
31
%
Carbohydrates
49.58
g
17
%
Fiber
4.96
g
21
%
Sugar
10.18
g
11
%
Protein
72.55
g
145
%
Vitamin C
69.87
mg
85
%
Calcium
1013.82
mg
101
%
Iron
18.87
mg
105
%
* Percent Daily Values are based on a 2000 calorie diet.
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