Lowcountry Shrimp & Grits | Dorothy Lane Market
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    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

    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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