Friday, May 20, 2022
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    HomeReal LivingFoodLowcountry Shrimp and Grits

    Lowcountry Shrimp and Grits

    I’m from Charleston, SC….our staple meal is rice or grits. Preferably Lowcountry shrimp and grits! Now I don’t use the grits from the store but if you want to you can. If you use the store grits get Jim Dandy that is the only grits I use. For this recipe though I am using Stone Ground Grits. That is the best grits to use if you want that Lowcountry taste. I also use fresh shrimp….yes the one right out of the water. Nothing wrong with shrimp in the store but I like fresh shrimp. I have a guy that gets them for me from my hometown…..so with all that being said let me give you the recipe. The secret to this recipe is the White Wine…I had a bottle from Biltmore that I put to use on this bad boy….my gawd. Anyway, any white wine that you love will do just fine.

    Lowcountry Shrimp and Grits

    Preparing the Grits

    • 3 cups of water
    • 1 cup of Stoneground Grits
    • 1 and 1/2 cups of half and half
    • Salt (you decide how much or how little you want I usually do 3 pinches)
    • Butter (I use a half stick)
    • Tomatoes and onions chopped you only need a handful
    • Shrimp (a pound will do)
    • 1/2 cup of white wine
    Now this feeds about 4 people 5 if no one goes back for seconds lol

    Bring your water to a boil and add your grits. Cover. Reduce heat to low and stir occasionally. As grits thicken add the half and half continue to cook for n hour stirring every now and then

    For the Shrimp

    Put some butter in a frying pan. Saute the tomatoes and onions in that until caramelized. Toss in your shrimp. Let the shrimp turn pink and then splash in your white wine and stir until the shrimp are done and wine has reduced. Plate your grits and top it with the shrimp mixture

    If you want the best shrimp and grits go to Hyman’s or Sweetgrass Restaurant and Porch (it’s in a hotel across from Tanger Outlet)

    PS. You can use white grits or yellow grits and I don’t use already cooked shrimp. You can add cheese to this, other various meats, green parsley on top, and even hot sauce. Make it your own!
    Written by Kita Bryant

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