LOW COUNTRY SHRIMP AND GRITS RECIPES

LOWCOUNTRY SHRIMP AND GRITS RECIPE | ALLRECIPES

Lowcountry Shrimp and Grits Recipe | Allrecipes image

This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.

Provided by kit kat zebb

Categories Side Dish Grain Side Dish Recipes Grits

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

¾ cup yellow stone-ground grits
3 cups milk
? cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
¼ teaspoon salt
? teaspoon white pepper

Steps:

In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Nutrition Facts : Calories 386.7 calories, CarbohydrateContent 33.3 g, CholesterolContent 189.8 mg, FatContent 13.6 g, FiberContent 1 g, ProteinContent 31.5 g, SaturatedFatContent 4.3 g, SodiumContent 396.1 mg, SugarContent 9.4 g

LOWCOUNTRY SHRIMP AND GRITS RECIPE | SOUTHERN LIVING

Lowcountry Shrimp and Grits Recipe | Southern Living image

Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits—shrimp and grits are coastal comfort food at its best. This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day’s first bubbling pot of grits. (Yes, this was originally a breakfast dish.) After a 1985 Craig Claiborne piece in the New York Times put the Southern dish in the national spotlight, variations complex and varied have graced menus across the country.In this take from Robert Stehling of Charleston’s Hominy Grill, it all begins with the grits. Take your pick of white or corn varieties—but always choose stoneground over instant if you want the unmatched creamy texture of top-notch grits. Tossing shrimp in flour punches up its crispiness, and the reserve of bacon fat in the pan adds another layer of juicy flavor to this shrimp and grits dish. Finish with a shake or two of Tabasco to your liking and garnish diced scallions over your platter of the Lowcountry’s best.

Provided by Robert Stehling

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

4 1/2 cups water
1 cup stoneground grits
1 teaspoon salt
3/4 cup grated sharp cheddar cheese
1/4 cup grated parmesan cheese
3 tablespoons butter
1/2 teaspoon freshly ground pepper
1/2 teaspoon Tabasco, or to taste
3 bacon strips, chopped
Peanut oil, as needed
1 pound extra-large shrimp, peeled and deveined
2 tablespoons flour
4 ounces sliced mushroom (1 1/4 cups)
1 large garlic clove, minced
2 teaspoons lemon juice
1/2 teaspoon Tabasco, or to taste
1/4 cup thinly sliced green onions, plus more for garnish

Steps:

Grits: Bring 4 1/2 cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1 1/2 tablespoons of bacon fat, make up the difference with peanut oil.
Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

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