Low Country Shrimp + Grits Recipe

Prepare shrimp and seasoning

Pat shrimp dry with paper towels. In a small bowl combine smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Toss shrimp with 1 teaspoon olive oil and sprinkle seasoning evenly to coat. Let sit at room temperature for 10 minutes while preparing other components.

Brown tasso and build sauce base

In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add diced tasso and cook, stirring occasionally, until browned and some fat is rendered, about 3–4 minutes. Remove half of the browned tasso to a small bowl and reserve for garnish; leave rendered fat and tasso pieces in the pan.

Make pecan meunière

Reduce heat to medium-low. Add the minced shallot and 1 clove minced garlic to the skillet and sauté until softened, about 1–2 minutes (do not brown). Pour in the white wine and scrape up brown bits; simmer until mostly evaporated, about 1 minute. Add 3 tablespoons butter and stir until melted. Stir in chopped pecans, lemon zest (from 1 lemon), lemon juice (about 1 tbsp), hot sauce, chopped parsley, and the reserved browned tasso. Taste and adjust seasoning with salt and pepper. Keep sauce warm on lowest heat.

Blacken and cook shrimp

Heat a heavy cast-iron skillet or grill pan until very hot (high heat). Add 1 tablespoon butter to the sauce pan and transfer shrimp to the hot skillet (do not overcrowd; cook in batches if needed). Cook shrimp 1.5–2 minutes per side until blackened crust forms and shrimp are opaque and just cooked through. Transfer cooked shrimp to the skillet with the pecan meunière and toss gently to coat in sauce. Keep warm.

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 teaspoon salt. Slowly whisk in the grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, until grits are thick and tender, 20–25 minutes (stone-ground grits may take longer). If grits thicken too much, stir in up to 2 tablespoons additional milk or water to reach a creamy consistency.

When grits are creamy and tender, remove from heat and stir in 2 tablespoons butter, grated white cheddar, and 1/4 teaspoon black pepper until smooth and melted. Taste and adjust salt.

In a large sauté pan or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add sliced onion and cook until translucent, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the collard ribbons, toss to wilt slightly, then pour in the chicken stock and apple cider vinegar. Sprinkle in red pepper flakes, 3/4 tsp salt, and 1/4 tsp black pepper. Cover and reduce heat to low; braise until collards are tender, 15–20 minutes, stirring once or twice. Uncover and simmer a few minutes if excess liquid remains to concentrate flavor. Taste and adjust seasoning.

Portion: spoon a generous serving of white cheddar grits onto each plate (about 1 cup per serving). Top with 1/2 cup braised collards alongside the grits.

Arrange 6–8 blackened shrimp (depending on size) over the grits and spoon the pecan meunière and tasso mixture over the shrimp and grits, ensuring some of the pecan bits and sauce drizzle over the dish.

Garnish with reserved tasso pieces, chopped parsley, a lemon wedge, and a sprinkle of extra chopped pecans if desired. Serve immediately with additional hot sauce on the side.