Lowcountry Shrimp And Grits Recipe

Bring 4 cups water and 1 tsp salt to a rolling simmer in a medium saucepan over medium-high heat.

Slowly whisk in 1 1/2 cups stone-ground grits to avoid lumps. Reduce heat to low, cover partially, and simmer gently, stirring frequently, until thick and tender, 25–30 minutes (stone-ground times vary). If grits thicken too much, stir in up to 1/4 cup additional water or milk to reach a creamy consistency.

When grits are tender, stir in 1 cup whole milk, 3 tbs unsalted butter, 1/2 cup crumbled goat feta, 1/2 tsp black pepper, and adjust salt to taste (about 1/2 tsp more if needed). Keep warm on lowest heat, stirring occasionally.

Heat 1 tbs olive oil and 1 tbs butter in a medium skillet over medium heat until butter foams.

Add 6 oz diced tasso and sauté 3–4 minutes until edges brown and fat renders.

Add 1/2 cup finely diced yellow onion and 1/4 cup diced celery; cook 4–5 minutes until softened. Stir in 2 tsp minced garlic and cook 30 seconds until fragrant.

Sprinkle 2 tbs all-purpose flour over the mixture and stir to coat; cook 1–2 minutes to remove raw flour taste.

Gradually whisk in 1 cup low-sodium chicken stock until smooth. Bring to a gentle simmer and cook 3–4 minutes to thicken.

Whisk in 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/2 tsp black pepper. Simmer 2–3 minutes until gravy is glossy and coats the back of a spoon. Keep warm on low.

While the grits simmer, combine 2 cups thinly sliced green tomatoes, 1/3 cup granulated sugar, 2 tbs apple cider vinegar, 1 tbs finely chopped shallot, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp red pepper flakes in a small saucepan.

Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until tomatoes break down and mixture thickens to a marmalade-like consistency, about 12–15 minutes. Taste and adjust vinegar or sugar as needed. Remove from heat and set aside to cool slightly.

Pat 12 oz shrimp dry. In a bowl toss with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/8 tsp cayenne, and 1/2 tsp salt until evenly coated.

Heat a heavy skillet (preferably cast-iron) over high heat until hot. Add shrimp in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Remove from heat and toss with 1 tbs fresh lemon juice and 1 tbs chopped parsley. Keep warm.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Lay one phyllo sheet on a work surface and brush lightly with melted butter. Sprinkle a light dusting of grated Parmesan and a pinch of coarse salt. Top with a second sheet and repeat until 4 sheets are stacked.

Cut the stacked phyllo into 4 equal rectangles. Place on prepared sheet and bake 8–10 minutes until crisp and golden (watch carefully so it doesn't burn). Remove and cool; they will crisp further as they cool. Break into rustic shards for garnish.

Divide warm grits among 4 shallow bowls (about 3/4 cup per serving).

Ladle 2–3 tbs of tasso gravy over each portion of grits, spreading slightly to create a base for the shrimp.

Arrange 3 oz cooked shrimp (about a third of the shrimp batch) atop each sauced grits portion.

Spoon 1 tbs green tomato marmalade over the shrimp (or to one side) to add bright acidity and texture.

Top each plate with a few shards of crispy phyllo, a sprinkle of additional crumbled goat feta (about 2 tbs total divided), 1 tbs sliced scallions, and a small handful of microgreens or parsley.

Serve immediately with lemon wedges on the side for squeezing. Recommend serving size: 4 portions.