Lowcountry Shrimp & Grits | Dorothy Lane Market

Lowcountry Shrimp & Grits

PREP TIME 20 mins
COOK TIME 30 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Aug 10th, 2021
  • BY Chef Carrie Walters

According to Toni Tipton-Martin’s cookbook Jubilee, shrimp & grits can be traced through history to recipes by names of breakfast shrimp with hominy (or tomatoes), shrimp gravy, or smuttered shrimp.

INGREDIENTS

  • 3½ cups water, plus more as needed
  • 1¼ cups chicken stock, divided
  • 1 tsp salt, divided
  • 1 cup corn grits
  • 2 Tbsp butter
  • 6 Tbsp whole milk
  • ¼ cup Colby Cheese, shredded
  • ½ cup bacon , diced
  • ¼ cup flour
  • 1 lb peeled & deveined shrimp
  • ½ cup green onions, chopped
  • 2 cloves garlic, peeled/pressed
  • 1 Tbsp freshly squeeze lemon juice
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper to taste

INSTRUCTIONS

1
In a large saucepan, bring water, 1 cup stock, and 1/2 tsp salt to a boil over high heat. Gradually whisk in grits, 1/4 cup at a time, stirring until well blended. Bring to a boil, reduce heat to low.
2
Once grits are tender, remove from heat. Stir in butter, milk, and cheese. Stir until cheese is melted and incorporated. Keep warm until ready to serve.
3
In a cast iron skillet on medium heat, cook bacon until fat has been rendered and bacon is cooked. Set aside bacon, leaving 2 Tbsp bacon grease in pan and removing excess. Turn off heat.
4
In a small bowl, combine flour and remaining salt. Toss prepared shrimp in flour mixture to coat lightly on all sides.
5
Heat bacon fat until sizzling. Stir in shrimp and sauté for 2- 3 minutes.
6
Add green onions, crushed red pepper flakes, and garlic. Cook for another 1-2 minutes.
7
Pour in remaining stock and stir until gravy is smooth and thickened, approximately 2-3 minutes. Stir in lemon juice, parsley, and cooked bacon.
8
Season to taste and serve over warm grits.

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Lowcountry Shrimp & Grits

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 30 mins
SERVINGS 4

INGREDIENTS

  • 3½ cups water, plus more as needed
  • 1¼ cups chicken stock, divided
  • 1 tsp salt, divided
  • 1 cup corn grits
  • 2 Tbsp butter
  • 6 Tbsp whole milk
  • ¼ cup Colby Cheese, shredded
  • ½ cup bacon , diced
  • ¼ cup flour
  • 1 lb peeled & deveined shrimp
  • ½ cup green onions, chopped
  • 2 cloves garlic, peeled/pressed
  • 1 Tbsp freshly squeeze lemon juice
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper to taste

INSTRUCTIONS

1
In a large saucepan, bring water, 1 cup stock, and 1/2 tsp salt to a boil over high heat. Gradually whisk in grits, 1/4 cup at a time, stirring until well blended. Bring to a boil, reduce heat to low.
2
Once grits are tender, remove from heat. Stir in butter, milk, and cheese. Stir until cheese is melted and incorporated. Keep warm until ready to serve.
3
In a cast iron skillet on medium heat, cook bacon until fat has been rendered and bacon is cooked. Set aside bacon, leaving 2 Tbsp bacon grease in pan and removing excess. Turn off heat.
4
In a small bowl, combine flour and remaining salt. Toss prepared shrimp in flour mixture to coat lightly on all sides.
5
Heat bacon fat until sizzling. Stir in shrimp and sauté for 2- 3 minutes.
6
Add green onions, crushed red pepper flakes, and garlic. Cook for another 1-2 minutes.
7
Pour in remaining stock and stir until gravy is smooth and thickened, approximately 2-3 minutes. Stir in lemon juice, parsley, and cooked bacon.
8
Season to taste and serve over warm grits.

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