Shrimp and Grits

A cornerstone of Lowcountry and Southern coastal cooking, shrimp and grits traces its roots to the Gullah Geechee people of the Carolina and Georgia coasts, who long paired freshwater grits with whatever the rivers and sea offered. Today it appears on fine-dining menus and breakfast counters alike.

Serves: 4

Ingredients

Grits

• 240g (1 cup) stone-ground white grits
• 960ml (4 cups) water or chicken stock
• 240ml (1 cup) whole milk
• 60g (4 tbsp) unsalted butter
• 80g (3 oz) sharp cheddar, grated
• Salt and white pepper to taste

Shrimp

• 680g (1½ lb) large shrimp, peeled and deveined, tails on
• 150g (5 oz) andouille sausage, sliced into half-moons
• 1 small green bell pepper, diced
• 3 spring onions, sliced (whites and greens separated)
• 3 garlic cloves, minced
• 120ml (½ cup) chicken stock
• 1 tbsp (15ml) Worcestershire sauce
• ½ tsp hot sauce (Crystal or Tabasco)
• 1 tbsp (8g) plain flour
• 2 tbsp (30ml) neutral oil
• Smoked paprika, salt, and black pepper

Instructions

1. Bring stock and milk to a gentle boil in a heavy-bottomed pot. Whisk in grits in a slow stream, reduce heat to low, and cook 25–30 minutes, stirring every 5 minutes to prevent sticking.
2. Remove grits from heat, stir in butter and cheese, season with salt and white pepper. Cover to keep warm.
3. Toss shrimp with smoked paprika, salt, and pepper. Heat oil in a large cast-iron skillet over high heat. Sear shrimp 1–2 minutes per side until pink and slightly charred. Remove and set aside.
4. In the same skillet, brown the andouille 3–4 minutes. Add bell pepper and spring onion whites; cook 3 minutes. Add garlic and cook 1 minute.
5. Dust flour over the vegetables and stir 1 minute. Pour in stock, Worcestershire, and hot sauce, scraping up any fond. Simmer 3–4 minutes until lightly thickened.
6. Return shrimp to the skillet and toss to coat in the sauce.
7. Spoon creamy grits into wide bowls and top with the shrimp mixture. Garnish with spring onion greens.

Cook's Notes: Stone-ground grits take longer but deliver far superior texture and flavour over quick-cook varieties. Leftovers solidify into sliceable polenta — pan-fry the next morning for a second meal.