Lowcountry Shrimp & Grits
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. Enjoy her recipe for this classic dish below.
3½ cups water, plus more as needed
1¼ cup chicken stock, divided
1 tsp salt, divided
1 cup corn grits (not instant)—we like to use Shagbark Organic Heirloom Corn Grits
2 Tbsp butter
6 Tbsp whole milk
1/4 cup Colby cheese, shredded
1/2 cup bacon, diced
1/4 cup flour
1 lb shrimp, peeled & deveined
1/2 cup green onions, chopped
Pinch of crushed red pepper flakes
2 cloves garlic, peeled/pressed
1 Tbsp freshly squeezed lemon juice
1 Tbsp fresh parsley, chopped
Salt and pepper as needed
In a large saucepan, pour in water, 1 cup stock, and 1/2 tsp salt. Bring 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.
Simmer until tender. If it gets too thick, add water. 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.
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. In a small bowl, combine flour and remaining salt. Toss prepared shrimp in flour mixture to coat lightly on all sides. Heat bacon fat until sizzling. Stir in shrimp and sauté for 2- 3 minutes. Add green onions, crushed red pepper flakes, and garlic. Cook for another 1-2 minutes. Pour in remaining stock and stir until gravy is smooth and thickened, approximately 2-3 minutes. Stir in lemon juice, parsley, and cooked bacon. Season to taste. Serve over warm grits.