Description: Lowcountry Shrimp and Grits is more than just a meal; it’s an experience. This iconic Southern dish brings together creamy, cheesy grits with succulent shrimp bathed in a flavorful, slightly spicy gravy. It’s a celebration of textures and tastes that will transport you straight to the heart of the South.
Why You’ll Love This Recipe:
This recipe delivers a perfect balance of comforting and exciting flavors. The creamy grits provide a soothing base, while the shrimp gravy adds a delightful kick. It’s a relatively simple dish to prepare, but the depth of flavor makes it seem like you’ve been cooking all day. This Lowcountry Shrimp and Grits recipe is sure to become a family favorite.
Introduction:
Shrimp and grits. The very name conjures images of lazy Southern mornings, the aroma of freshly brewed coffee, and the warmth of a shared meal with loved ones. This dish, deeply rooted in the coastal regions of South Carolina and Georgia, has evolved from a humble breakfast staple to a beloved culinary masterpiece enjoyed at any time of day.
The origins of shrimp and grits can be traced back to the Gullah Geechee people, descendants of enslaved Africans who preserved their cultural heritage along the Southeastern coast. They traditionally prepared a simple porridge of ground corn, known as “hominy grits,” and paired it with whatever seafood was available. Over time, this basic dish was refined and elevated, incorporating rich flavors and textures that reflected the region’s culinary influences.
Today, there are countless variations of shrimp and grits, each chef and home cook adding their own personal touch. However, the essence of the dish remains the same: creamy grits, succulent shrimp, and a flavorful gravy. This recipe aims to capture the authentic spirit of Lowcountry Shrimp and Grits, while offering a few tips and tricks to ensure a perfect result every time. So, put on some blues music, grab your favorite skillet, and get ready to embark on a culinary journey to Southern comfort.
Ingredients:
For the Cheese Grits:
- 3 ½ cups water
- 1 cup chicken broth
- Kosher salt, to taste
- 1 cup stone-ground grits
- 2 tablespoons butter
- ⅓ cup half and half
- ½ – 1 cup shredded sharp cheddar cheese (adjust to your preference)
- ¼ teaspoon white pepper
For the Shrimp Gravy:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon Creole Cajun seasoning
- ¼ teaspoon white pepper
- 4 tablespoons butter, divided (2 tablespoons + 2 tablespoons)
- 6 ounces andouille sausage, sliced
- ½ green bell pepper, finely diced
- ½ small yellow onion, finely diced
- 1 stalk celery, finely diced
- 6 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups chicken broth
- ¼ cup heavy whipping cream
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
Preparation:
Step 1: Preparing the Grits
In a large, heavy-bottomed saucepan, combine the water and chicken broth. Season generously with kosher salt. Bring the mixture to a rolling boil over medium-high heat. The salt is crucial, as it seasons the grits as they cook. Don’t be shy with it; you can always adjust the seasoning later.
Step 2: Cooking the Grits
Once boiling, gradually whisk in the stone-ground grits, stirring constantly to prevent lumps from forming. This is a crucial step, as lumps can ruin the texture of the grits. Keep stirring until all the grits are incorporated. Reduce the heat to low, cover the saucepan tightly, and simmer for 30 minutes, or until the grits are thick and creamy. Stir the grits occasionally during the simmering process to prevent sticking.
Step 3: Enhancing the Grits
After 30 minutes, remove the saucepan from the heat and stir in the butter, half and half, cheddar cheese, and white pepper. Continue stirring until the butter and cheese are melted and the grits are smooth and creamy. Taste and adjust the seasoning as needed. If you prefer a cheesier flavor, add more cheddar cheese. Keep the grits warm while you prepare the shrimp gravy. You can place the saucepan over very low heat or keep it in a warm oven.
Step 4: Preparing the Shrimp
While the grits are simmering, prepare the shrimp. In a medium bowl, combine the peeled and deveined shrimp with the Creole Cajun seasoning and white pepper. Toss to coat the shrimp evenly. Let the shrimp marinate for at least 30 minutes. This allows the flavors of the seasoning to penetrate the shrimp.
Step 5: Sautéing the Shrimp
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the marinated shrimp and sauté for 1-2 minutes per side, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they will become rubbery. Remove the shrimp from the skillet and set aside.
Step 6: Cooking the Sausage
In the same skillet, add the sliced andouille sausage. Cook over medium heat until browned and crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside with the shrimp.
Step 7: Building the Gravy Base
In the same skillet (don’t wipe it out – all those delicious browned bits add flavor!), melt the remaining 2 tablespoons of butter over medium heat. Add the finely diced green bell pepper, yellow onion, and celery. Sauté for 4-5 minutes, or until the vegetables are softened and translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
Step 8: Creating the Roux
Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. Cook for 1 minute, stirring constantly, to create a roux. The roux is the foundation of the gravy, and cooking it for a minute helps to eliminate the raw flour taste.
Step 9: Simmering the Gravy
Slowly add the chicken broth to the skillet, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 1 minute, stirring occasionally, until the gravy begins to thicken.
Step 10: Finishing the Gravy
Stir in the heavy whipping cream and simmer for 2-3 minutes, or until the gravy is thickened to your desired consistency. Return the cooked shrimp and sausage to the skillet and stir in the chopped fresh parsley. Simmer for 1-2 more minutes, allowing the flavors to meld together.
COOKING Rating:
- Difficulty: Medium
- Taste: 5/5 (Exceptional)
Serving Suggestions:
- Serve the shrimp and sausage gravy over a generous portion of warm cheese grits.
- Garnish with additional chopped fresh parsley for a pop of color and freshness.
- Serve with a side of crusty bread for soaking up the delicious gravy.
- A crisp green salad provides a refreshing contrast to the richness of the dish.
- Pair with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips:
- Use stone-ground grits: Stone-ground grits have a coarser texture and a more pronounced corn flavor than quick-cooking grits. They take longer to cook but are well worth the effort.
- Don’t skip the chicken broth: Adding chicken broth to the grits enhances their flavor and adds depth.
- Adjust the cheese to your liking: Feel free to experiment with different types of cheese in the grits. Gruyere, pepper jack, or even a smoked cheddar would all be delicious.
- Make it spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the shrimp gravy for an extra kick.
- Make it ahead: The cheese grits can be made ahead of time and reheated. Store them in an airtight container in the refrigerator for up to 3 days. The shrimp gravy is best made fresh.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (per serving, approximate):
- Calories: 650-750
- Protein: 40-50g
- Sodium: 1200-1500mg (depending on the amount of salt added)
Conclusion:
Lowcountry Shrimp and Grits is a dish that embodies the soul of Southern cuisine. It’s a celebration of simple ingredients transformed into a culinary masterpiece. Whether you’re serving it for breakfast, lunch, or dinner, this recipe is sure to impress. So gather your ingredients, put on your apron, and get ready to experience the taste of the Lowcountry.
Questions and Answers:
Q1: Can I use quick-cooking grits instead of stone-ground grits?
A: While you can use quick-cooking grits, I highly recommend using stone-ground grits for the best flavor and texture. Stone-ground grits have a coarser texture and a more pronounced corn flavor. If you do use quick-cooking grits, be sure to adjust the cooking time accordingly. They will cook much faster, so keep a close eye on them and stir frequently to prevent sticking.
Q2: Can I make this dish vegetarian?
A: Absolutely! To make this dish vegetarian, simply omit the shrimp and sausage. You can substitute the shrimp with sautéed mushrooms or hearts of palm. For the sausage, consider using vegetarian sausage crumbles or smoked paprika to add a smoky flavor to the gravy. Also, be sure to use vegetable broth instead of chicken broth in both the grits and the gravy.
Q3: Can I freeze leftovers?
A: The shrimp gravy can be frozen for up to 2 months. Store it in an airtight container or freezer bag. However, the cheese grits do not freeze well, as they tend to become grainy and watery upon thawing. It’s best to make the grits fresh.
Q4: What’s the best way to reheat the cheese grits?
A: To reheat the cheese grits, add a splash of milk or cream to the saucepan and heat over low heat, stirring constantly until warmed through. If the grits are too thick, add more liquid until you reach your desired consistency. You can also microwave the grits in short intervals, stirring in between, until heated through.
Q5: I don’t have Creole Cajun seasoning. What can I substitute?
A: If you don’t have Creole Cajun seasoning, you can make your own blend by combining paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, dried oregano, and dried thyme. Adjust the amount of each spice to your preference. You can also use a pre-made Cajun seasoning blend from the grocery store.
