Shrimp and Grits
Shrimp and grits are a low country staple for breakfast, brunch, lunch or dinner. Much like other southern recipes, there are many different variations to shrimp and grits. Some recipes call for a thick tasso gravy while some don’t call for any at all. I like to sit between these two ideas. I like to use bacon as it’s readily available and you don’t have to go searching for it. Then for the sauce – a quick sauté of tomatoes and shallots finished off with lemon, butter and a splash of heavy cream. It adds a touch of richness, but doesn’t over power the shrimp or the grits. And for me – this is very important. The stars of the dish are fresh coastal shrimp and stone ground grits.
The goal is to enhance – not over power.
If you do not live on the east coast or the south, you might find a hard time finding stone ground grits. My favorite kind that I buy at the Fresh Market, but if you can also buy them on Amazon.
Enjoy and remember to Pin or Save for Later!
Low Country Shrimp and Grits
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon blackening seasoning
- 1 teaspoon or a few squeezes of lemon juice
- 2 pieces of thick cut bacon
- 2 roma tomatoes
- 1 shallot
- 1 clove of garlic
- 2 tablespoons butter
- 2 tablespoons heavy cream
- Juice of half a lemon
- 1 cup of stone ground grits
- 6 cups of water
- 2 tablespoons butter
- 3 tablespoons heavy cream
- Start with the getting the grits on the stove top since they will take at lest 30-40 minutes to cook. You'll want to stir every few minutes. As soon as they are soft, add in the butter and heavy cream. Season with a few pinches of salt and taste.
- For the shrimp and sauce: Heat a skillet to medium heat. Sauté the bacon until crisp. Drain some (most) of the fat out of the pan. Season the shrimp with the blackening seasoning and a pinch of salt. Sauté until just opaque. About 2 minutes on each side or 4-5 minutes all together. Squeeze some lemon juice over them. Remove from the heat.
- Mince the shallot. Dice the roma tomato. Mince the garlic. Place the shallot in the sauté pan with a touch of butter. Sauté for a minute or two. Then add in the chopped tomatoes. Season with a pinch of salt. Sauté for a minute. Add in the garlic and cook for another minute or until fragrant. Add in the butter, heavy cream and lemon juice. Stir and then place the shrimp back in to quickly reheat.
- Spoon over the grits in individual bowls. Garnish with minced parsley or scallions.
Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free