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Low-Country Shrimp and Grits
Recipes
Low-Country Shrimp and Grits
8 servings
45 minutes total

Ingredients

  • 1 (24 oz) bag frozen peeled/deveined jumbo shrimp, tail on
  • 5 ½ cups water
  • 1 bay leaf
  • 1 tablespoon + ¾ teaspoon kosher salt, divided
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 large sweet onion
  • 4 cloves garlic
  • 3 green onions
  • 1 lemon, for juice
  • 7 oz sharp cheddar cheese
  • 4 slices thick-cut bacon
  • 4 oz andouille sausage
  • 1 cup coarse ground grits
  • 2 tablespoons all-purpose flour
  • 1 ½ cups unsalted chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 cup half-and-half

Steps

    1. Thaw shrimp. Place water, bay leaf, and 1 tablespoon salt in large saucepan; bring to a boil on medium-high.
    2. Chop bell peppers, sweet onion, and garlic finely. Slice green onions thinly. Juice lemon (about 2 tablespoons). Shred cheese. Chop bacon and sausage; remove tails from shrimp (wash hands).
    3. Whisk grits slowly into boiling water; return to a boil, then reduce heat to low. Simmer 20–30 minutes, stirring occasionally, until grits are tender. Cover and remove from heat.
    4. Meanwhile, place bacon in 12-inch cast-iron skillet on medium. Cook 8 minutes, stirring occasionally, until lightly crisp. Add sausage and cook 3–4 minutes, stirring occasionally, until sausage is 165°F and bacon is crisp. Add shrimp; cook 3 minutes until shrimp are pink and opaque. Remove bacon, sausage, and shrimp from skillet with slotted spoon; cover to keep warm.
    5. Reduce heat to medium; add bell peppers, onions, and garlic to skillet. Cook 3–4 minutes, stirring occasionally, until softened. Stir in flour and cook 1 minute. Whisk stock slowly into skillet until combined; simmer 2 minutes until sauce thickens.
    6. Return bacon, sausage, and shrimp to skillet; stir to coat. Add lemon juice, Worcestershire sauce, hot sauce, and remaining ¾ teaspoon salt; stir to combine.
    7. Remove bay leaf from grits; stir in half-and-half and cheese until blended and cheese is melted. Divide grits among serving bowls; top with shrimp mixture and green onions. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅛ recipe serving: Calories 400, Total Fat 22g, Sat Fat 11g, Trans Fat 0g, Chol 140mg, Sodium 1950mg, Total Carb 23g, Fiber 1g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 22g, Vitamin D 0%, Calc 20%, Iron 4%, Potassium 6%