Best 3 Low Country Shrimp And Grits Recipes

In the heart of the American South, where the charm of history intertwines with vibrant culinary traditions, lies a dish that embodies the essence of Lowcountry cuisine: Shrimp and Grits. Originating from the Gullah community of the coastal regions of South Carolina and Georgia, this iconic dish has captivated taste buds for generations. This article presents a curated collection of delectable shrimp and grits recipes, each offering a unique twist on this classic Southern comfort food. From the traditional to the innovative, these recipes showcase the versatility and timeless appeal of this beloved dish. Discover the harmonious blend of succulent shrimp, creamy grits, and savory seasonings that define Lowcountry Shrimp and Grits, and embark on a culinary journey that celebrates the rich heritage and flavors of the American South.

Here are our top 3 tried and tested recipes!

SPICY LOW-COUNTRY SHRIMP AND GRITS

Spicy Low-Country Shrimp and Grits image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar
1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Steps:

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES

Low Country Shrimp and Grits with Stewed Tomatoes image

Provided by Virginia Willis

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups 2-percent milk
Coarse kosher salt and freshly ground black pepper
1 cup stone-ground grits
1 tablespoon olive oil
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
One 28-ounce can low-sodium whole tomatoes, coarsely chopped, juice reserved
2 bay leaves, preferably fresh
1 pinch ground cayenne pepper or to taste
24 large fresh shrimp, peeled and deveined (tails left on)
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
1 tablespoon unsalted butter

Steps:

In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

LOW COUNTRY SHRIMP AND GRITS

Low Country Shrimp and Grits image

I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.

Provided by A. Deume

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

4 cups water
2 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
2 cups grits (may be quick grits, but definitely not instant)
1/2 cup butter
2 garlic cloves, minced
2 tablespoons olive oil
1 small onion, diced
1 green onion, chopped
1 tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, juiced
1 lb large shrimp, peeled and deveined, with tails still attached
1/2 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon hot sauce (I used Cholula)
1/4 cup heavy cream

Steps:

For the grits, bring the water and heavy cream to a boil in a medium pot.
Whisk in the grits, salt, and pepper.
Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
For the shrimp, heat the oil and garlic in a large sauce pan.
Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

Tips:

Use fresh shrimp for the best flavor. If using frozen shrimp, thaw them completely before cooking.
Season the shrimp well with salt, pepper, and paprika before cooking. This will help to enhance their flavor.
Cook the shrimp over medium heat until they are pink and opaque. Do not overcook them, as this will make them tough.
Use stone-ground grits for a more authentic flavor. If you can't find stone-ground grits, you can use regular grits, but they will not be as flavorful.
Cook the grits according to the package directions. Be sure to stir them frequently to prevent them from sticking to the pot.
Once the grits are cooked, stir in the butter, cheese, and milk. This will make them creamy and delicious.
Top the grits with the cooked shrimp and serve immediately.

Conclusion:

Low country shrimp and grits is a classic Southern dish that is easy to make and always a hit. It is a perfect meal for a lazy weekend brunch or a special occasion dinner. Be sure to follow these tips to make the best low country shrimp and grits possible.

Whether you are a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your taste buds. The combination of fresh shrimp, creamy grits, and savory sauce is simply irresistible. So next time you are looking for a delicious and satisfying meal, give this low country shrimp and grits recipe a try.

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