Gullah Shrimp And Grits Recipe

Toast and cook grits

Bring 4 cups chicken stock and 1 cup whole milk to a gentle simmer in a heavy-bottomed saucepan over medium heat. Once simmering, slowly whisk in 2 cups Anson Mills grits to prevent lumps. Reduce heat to low and simmer gently, stirring frequently, until grits are thick and tender, 25–30 minutes (stone-ground grits take longer—adjust to package). If they become too thick, add up to 1/2 cup additional hot stock or milk.

Finish creamy grits

When grits are creamy and tender, remove from heat and whisk in 4 tbs unsalted butter, 4 oz softened cream cheese, and 1 cup grated sharp cheddar until fully incorporated and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp hot sauce if using. Keep warm over very low heat, stirring occasionally. Cover to prevent a skin from forming.

Prepare bacon and aromatics

Cut 8 oz Beeler's bacon into 1/2-inch pieces. In a large skillet or sauté pan over medium heat, cook the bacon pieces until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving rendered bacon fat in the pan (should be about 1–2 tbs). If needed, add 1 tbs olive oil to the pan to bring fat total to about 1–2 tbs.

Sweat vegetables

Add finely diced 1 cup yellow onion, 1/2 cup green bell pepper, and 2 tbs diced celery to the bacon fat. Cook over medium heat, stirring, until softened and translucent, 5–7 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30 seconds.

Build the sauce

Stir in 2 tbs tomato paste and cook 1 minute to remove raw flavor. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits; simmer until reduced by half, about 2–3 minutes. Add 1/2 cup low-sodium chicken stock, 1 tsp Worcestershire sauce, 2 tbs fresh lemon juice, 1 tsp smoked paprika, 1/4 tsp cayenne, and 1 tsp Old Bay (or Creole seasoning). Stir to combine and simmer gently 2–3 minutes to meld flavors.

Cook shrimp

Pat 2 lbs wild shrimp dry and season lightly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Increase heat to medium-high. Add shrimp to the pan in a single layer and cook until just opaque and pink, about 1–2 minutes per side depending on size. Do not overcook. As shrimp finish, remove any that are done to a warm plate to prevent overcooking.

Finish sauce with butter and bacon

Lower heat to medium-low. Stir in 2 tbs extra butter to the sauce to enrich and create a silky finish. Return cooked shrimp and crispy bacon pieces to the pan, toss gently to coat with sauce. Taste and adjust seasoning with additional salt, pepper, or lemon juice to brighten (about another 1 tbs lemon juice if desired). Stir in 2 tbs chopped fresh parsley.

Portion: Spoon creamy grits into shallow bowls (about 1 cup per serving). Top grits with 6–8 shrimp and spoon several tablespoons of the tomato-bacon sauce over each portion so shrimp sit in the sauce. Scatter remaining bacon pieces on top if any remain.

Garnish: Sprinkle sliced green onions (from 3 stalks), additional chopped parsley, and a crack of fresh black pepper over each bowl. Serve with lemon wedges on the side for squeezing.

Serve immediately while grits and shrimp are hot. Provide hot sauce at the table for guests who want extra heat.