Lowcountry Shrimp & Grits Recipe
Recipe information
Make Lowcountry Shrimp & Grits in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Shrimp
Grits
Assembly & Garnish
Grits
1. Bring liquids to a simmer
In a medium saucepan, bring 4 cups water, 1 cup whole milk and 1 tsp kosher salt to a gentle simmer over medium heat.
2. Add grits
Slowly whisk in 1 cup grits. Reduce heat to low. Continue to cook, stirring frequently, until grits are thick and tender — about 20 to 25 minutes for stone-ground grits or 5 to 7 minutes for quick grits. If mixture becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired consistency.
3. Finish grits
Remove from heat and stir in 3 tbs unsalted butter, 2 tbs cream cheese (if using), and 1 cup freshly grated sharp cheddar until melted and smooth. Taste and adjust seasoning with freshly ground black pepper and additional salt if needed. Keep warm over the lowest heat setting or in a warm oven (200°F/95°C) while you cook the shrimp.
Shrimp
4. Prep shrimp
Pat the shrimp dry with paper towels and season lightly with 1 tsp Old Bay seasoning, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp cayenne pepper. Toss to coat evenly.
5. Sauté aromatics
Heat 1 tbs olive oil and 2 tbs unsalted butter in a large skillet over medium-high heat until butter foams. Add 1 minced shallot and 3 minced garlic cloves and cook, stirring, until fragrant and softened, about 1 to 1.5 minutes — do not let the garlic brown.
6. Cook shrimp
Add the seasoned shrimp to the skillet in a single layer. Cook 1.5 to 2 minutes per side (depending on size) until shrimp turn pink and opaque with a slight golden sear. Avoid overcooking; shrimp should be just done.
7. Make pan sauce
Remove shrimp to a plate and add 1 tbs dry white wine or chicken broth to the skillet to deglaze, scraping up browned bits. Stir in 1 tbs lemon juice and 2 tbs chopped fresh parsley. Return shrimp to the pan briefly to warm and coat with the sauce, about 30 seconds. Taste and adjust seasoning with additional lemon, salt or pepper as desired.
Assembly & Garnish
8. Assemble (bowl)
Divide the warm cheesy grits among 4 bowls. Spoon the sauced shrimp over the grits. Garnish with sliced green onions, extra chopped parsley, and a drizzle of the pan sauce. Add hot sauce and cooked bacon strips at the table if desired.
9. Assemble (sandwich option)
For the Specialty Sandwiches presentation: lightly toast 4 English muffins or split rolls. Spoon a generous portion of warm grits onto the bottom half, top with 4 to 6 shrimp per sandwich, a slice or crumbled cooked bacon if using, and finish with green onions and parsley. Close the sandwich and serve immediately.
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