📝 About This Recipe
Transport your senses to the salt marshes of South Carolina with this quintessential Lowcountry staple. This version honors the Gullah-Geechee roots of the dish, featuring plump, wild-caught shrimp nestled in a bed of velvety, slow-cooked stone-ground grits. A rich, savory gravy infused with smoky paprika, bright lemon, and aromatic vegetables ties the dish together for a soulful experience that defines Southern coastal comfort.
🥗 Ingredients
Creamy Stone-Ground Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Water
- 2 cups Whole milk (can substitute with heavy cream for extra richness)
- 4 tablespoons Unsalted butter (divided)
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1 teaspoon Kosher salt (plus more to taste)
Shrimp and Savory Gravy
- 1.5 pounds Large shrimp (peeled and deveined, tails on or off per preference)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon Olive oil
- 1 small Yellow onion (finely diced)
- 1/2 medium Green bell pepper (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons All-purpose flour (for the blonde roux)
- 1.5 cups Seafood stock (low sodium preferred)
- 1 teaspoon Worcestershire sauce
- 1/2 lemon Fresh lemon juice (squeezed)
For Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 tablespoon Fresh parsley (chopped)
- to taste Hot sauce (vinegar-based like Tabasco or Crystal)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, bring the 2 cups of water, 2 cups of milk, and 1 teaspoon of salt to a gentle boil over medium-high heat.
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2
Slowly whisk in the stone-ground grits. Reduce the heat to low, cover the pot, and simmer. Whisk every 10 minutes to prevent sticking and ensure a creamy texture. This will take 40-45 minutes until the grits are tender and have absorbed the liquid.
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3
While the grits cook, pat the shrimp dry with paper towels. Toss them in a bowl with the smoked paprika and Old Bay seasoning until evenly coated.
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4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp for about 1-2 minutes per side until pink and just cooked through. Remove shrimp from the skillet and set aside on a plate.
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5
In the same skillet (don't wash it!), melt 2 tablespoons of butter. Add the diced onion and bell pepper. Sauté for 4-5 minutes until the vegetables are soft and translucent.
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6
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a blonde roux, which will thicken our gravy.
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7
Slowly pour in the seafood stock while whisking or stirring constantly to prevent lumps. Add the Worcestershire sauce.
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8
Bring the sauce to a simmer and let it thicken for 5-7 minutes until it coats the back of a spoon. Squeeze in the fresh lemon juice.
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9
Return the grits to your attention. Once tender, stir in the remaining 2 tablespoons of butter and the shredded cheddar cheese until completely melted and glossy. Taste and adjust salt if needed.
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10
Fold the cooked shrimp and any accumulated juices back into the gravy skillet. Stir gently just to warm them through (about 1 minute).
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11
To serve, spoon a generous portion of cheesy grits into shallow bowls. Top with the shrimp and plenty of the savory gravy.
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12
Garnish with sliced green onions, fresh parsley, and a few dashes of your favorite hot sauce for a bright kick.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the nutty depth required for this dish. If your grits get too thick before the shrimp are ready, simply whisk in a splash of warm milk or water to loosen them up. Don't overcook the shrimp during the initial sear; they will continue to cook slightly when added back to the hot gravy. For an even deeper flavor, use the shrimp shells to make a quick 15-minute stock before you start the recipe. If you want a smokier flavor without meat, add a drop of liquid smoke or use a high-quality smoked sea salt.
🍽️ Serving Suggestions
A crisp, chilled glass of Sauvignon Blanc or a light pilsner balances the richness of the cheese and gravy. Serve with a side of garlicky sautéed collard greens or lacinato kale for a traditional Southern pairing. A piece of toasted ciabatta or honey-drizzled cornbread is perfect for mopping up the extra gravy. A simple arugula salad with a lemon vinaigrette provides a refreshing acidic contrast to the dish.