Shrimp and Grits is the ultimate low-country brunch or dinner. It’s a masterclass in texture: the “snap” of the shrimp against the velvet-smooth, buttery “cloud” of the grits.
In the South, the gravy is usually a Low-Country Gravy—brown, savory, and rich with bacon drippings and a hint of lemon.
Low-Country Shrimp and Grits
1. The Creamy Stone-Ground Grits
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1 cup Stone-Ground White or Yellow Grits (Avoid “Instant” or “Quick” grits!)
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2 cups Whole Milk
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2 cups Chicken Stock
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4 tablespoons Unsalted Butter
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1 cup Sharp White Cheddar (grated)
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Salt (to taste)
2. The Shrimp and Gravy
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1 lb Large Shrimp (peeled and deveined, tails on or off)
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4 slices Thick-cut Bacon (diced)
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1 Small Bell Pepper (finely diced)
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2 Green Onions (sliced, whites and greens separated)
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1 tablespoon All-Purpose Flour
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1 cup Chicken Stock
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1 tablespoon Lemon Juice
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1 teaspoon Smoked Paprika (plus salt/pepper to taste)
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A dash of Hot Sauce
Step-by-Step Instructions
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