Shrimp and Grits

Shrimp and grits began as a humble breakfast eaten by Carolina Lowcountry shrimpers — quick-cooked creek shrimp stirred into morning grits. By the 1980s, chef Bill Neal of Chapel Hill elevated it to a restaurant staple, and it became the defining dish of the American South's culinary renaissance. Today it appears on menus from Charleston to New Orleans, but the soul of the dish remains the same: sweet fresh shrimp meeting slow-cooked, butter-enriched stone-ground grits.

Serves: 4

Ingredients

For the grits:

• 200 g (1 cup) stone-ground white grits
• 950 ml (4 cups) water
• 240 ml (1 cup) whole milk
• 60 g (4 tbsp) unsalted butter
• 100 g (3.5 oz) sharp cheddar, grated
• 1 tsp salt

For the shrimp:

• 600 g (1.3 lb) large shrimp, peeled and deveined
• 150 g (5 oz) andouille sausage, sliced into coins
• 3 garlic cloves, minced
• 1 small green bell pepper, diced
• 3 spring onions, sliced
• 1 tbsp Worcestershire sauce
• 120 ml (1/2 cup) chicken stock
• 2 tbsp unsalted butter
• Pinch of cayenne, salt and black pepper

Instructions

1. Bring water and milk to a simmer. Whisk in grits gradually. Cook over low heat, stirring every few minutes, 25–30 minutes until thick and tender. Stir in butter, cheddar, and salt. Keep warm.
2. Cook andouille in a large skillet over medium-high heat 3–4 minutes until browned. Remove. Add 1 tbsp butter to the pan.
3. Add bell pepper; cook 3 minutes. Add garlic and cook 1 minute. Add shrimp in a single layer; cook 90 seconds per side until just pink.
4. Return andouille to pan. Add Worcestershire and chicken stock; simmer 2 minutes. Stir in remaining butter; season with cayenne, salt, and pepper.
5. Spoon grits into bowls, ladle shrimp mixture over top, and scatter spring onions.

Cook's Notes: Stone-ground grits are non-negotiable for authentic texture — instant grits produce a gluey result. The grits will thicken as they cool; add a splash of warm water to loosen if needed.