📝 About This Recipe
Transport your kitchen to the coastal marshes of South Carolina with this quintessential Southern comfort dish. We pair succulent, wild-caught shrimp with slow-cooked, stone-ground white corn grits that are naturally gluten-free and simmered to a velvety finish. This recipe features a rich, savory gravy punctuated by smoky bacon, sharp aromatics, and a touch of bright lemon to balance the soul-warming decadence.
🥗 Ingredients
The Velvet Grits
- 1 cup Stone-ground white corn grits (Ensure they are certified gluten-free; do not use 'instant' or 'quick' grits)
- 2 cups Water
- 2 cups Whole milk (Warm)
- 4 tablespoons Unsalted butter (Cold, cubed)
- 1 cup Sharp white cheddar cheese (Freshly grated)
- 1 teaspoon Kosher salt (Plus more to taste)
The Shrimp and Gravy
- 1.5 pounds Large shrimp (Peeled and deveined, tails on or off per preference)
- 4 slices Thick-cut bacon (Diced into small lardons)
- 1 teaspoon Smoked paprika
- 1 medium Bell pepper (Finely diced (red or green))
- 1 large Shallot (Minced)
- 3 cloves Garlic (Minced)
- 1/2 cup Chicken stock (Low sodium)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Worcestershire sauce (Verify brand is gluten-free)
For Garnish
- 2-3 stalks Green onions (Thinly sliced)
- 2 tablespoons Fresh parsley (Chopped)
- 1 bottle Hot sauce (For serving)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, bring the 2 cups of water and 1 teaspoon of kosher salt to a rolling boil.
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2
Slowly whisk in the stone-ground grits. Reduce the heat to the lowest setting and cover. Simmer for 10 minutes, whisking occasionally to prevent sticking.
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3
Gradually add the warm milk to the grits. Continue to cook, covered, for another 30-35 minutes. Whisk every 5-8 minutes. The grits are done when they are creamy and tender to the bite, not crunchy.
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4
Once the grits are tender, whisk in the cold butter and shredded cheddar cheese until completely melted. Cover and set aside off the heat to stay warm.
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5
While the grits finish, pat the shrimp dry with paper towels and toss them in a small bowl with the smoked paprika and a pinch of salt.
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6
In a large cast-iron skillet over medium heat, cook the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the drippings in the pan.
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7
Increase skillet heat to medium-high. Add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and just opaque. Remove shrimp from the pan and set aside.
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8
In the same skillet, add the diced bell pepper and shallot. Sauté for 3-4 minutes until softened, scraping up the browned bits (fond) from the bottom of the pan.
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9
Add the minced garlic and cook for just 30 seconds until fragrant.
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10
Pour in the chicken stock, lemon juice, and Worcestershire sauce. Let the liquid simmer and reduce by half, creating a light, silky pan gravy.
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11
Return the cooked shrimp and the crispy bacon to the skillet. Toss gently for 1 minute to coat everything in the sauce and ensure the shrimp are heated through.
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12
Taste the shrimp mixture and the grits, adjusting salt or pepper as needed.
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13
To serve, spoon a generous portion of cheesy grits into shallow bowls. Top with the shrimp and gravy mixture. Garnish liberally with green onions and parsley.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the nutty flavor and structural integrity needed for this dish. If the grits get too thick while waiting for the shrimp, whisk in a splash of warm milk or stock to loosen them up. Don't overcook the shrimp; they continue to cook slightly once added back to the hot gravy, so pull them off the heat as soon as they turn 'C' shaped. For an extra layer of flavor, use a high-quality gluten-free chicken base mixed with water instead of plain stock. If you want a thicker gravy, you can whisk 1 teaspoon of cornstarch into the chicken stock before adding it to the pan.
🍽️ Serving Suggestions
A side of garlicky sautéed collard greens or kale balances the richness of the grits. Serve with a crisp, chilled glass of Sauvignon Blanc or a light pilsner. Offer a bottle of vinegary hot sauce (like Tabasco or Crystal) at the table for guests who like a kick. A simple cucumber and tomato salad with a light vinaigrette provides a refreshing contrast. For a true Southern feast, serve with a slice of gluten-free cornbread on the side.