Editors' Pick
Charleston Shrimp and Grits
"Classic South Carolina fare."
photo by Robin and Sue
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- Ready In:
- 46mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 1⁄2 lbs medium shrimp, peeled, halved lengthwise, and deveined
- 1 lemon, juice of
- Tabasco sauce
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups stone ground corn grits (not instant or quick-cooking)
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1⁄4 cup finely chopped green bell pepper
- 1 -2 garlic clove, minced
- 1⁄2 cup thinly sliced scallion
- 2 tablespoons unbleached all-purpose flour
- 1 cup chicken stock
- 1 -2 tablespoon unsalted butter
- 1 cup grated cheddar cheese
directions
- Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
- Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
- Whisk in the grits a few handfuls at a time (they will bubble up initially).
- When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
- While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
- Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
- Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
- When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
- Add a splash of Tabasco sauce and more salt if desired.
- Cover the grits while you finish the gravy.
- Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
- Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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Reviews
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I love this recipe every time I make it, it's a winner! -
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Simple, quick, and delicious. Great balance of flavors. I used a couple of tablespoons of sriracha in place of tabasco since I was out. I used Kerrygold Chedder in the grits, and they were succulent. -
Good recipe. I use the heads & shells of the shrimp along with some aromatics. Simmer for a while and strain. Use in place of chicken broth. I also use andouille sausage. I grill the shrimp with some garlic butter (compound) that I made.
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Excellent shrimp and grits. A New Years tradition. I add andouille sausage and make my grits with water and half and half.
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It was a good thing I took a picture before my son tasted it, otherwise they're wouldn't have been a picture! What a great dish! Nice job!
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Tweaks
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Wonderful recipe - fast real keeper. Did use a whole green pepper & Tabasco Habanero & some white pepper. Subbed whipping cream in the grits for the butter & 1/2 the cheese 9was short). Fast & delicious & special enough for company. We'll be making this again & again! Thank you! -
I forgot! I also substituted 6 cups of chicken stock in place of the t cups of water to cook the grits. A wonderful variation and adds a lot of flavor!
