📝 About This Recipe
This quintessential Southern masterpiece brings together the soul of the Carolina coast with velvety, stone-ground grits and a savory, smoke-kissed gravy. We elevate the humble dish using succulent jumbo shrimp, piquant Tasso ham, and a rich reduction of seafood stock and aromatics. It is a comforting, sophisticated symphony of textures that represents the very best of heirloom American coastal cooking.
🥗 Ingredients
Creamy Stone-Ground Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Whole milk
- 2 cups Chicken stock (low sodium)
- 4 tablespoons Unsalted butter
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1 teaspoon Kosher salt (plus more to taste)
Shrimp and Gravy
- 1.5 pounds Jumbo shrimp (peeled, deveined, tails on or off per preference)
- 4 ounces Tasso ham (diced small; can substitute thick-cut bacon)
- 2 tablespoons All-purpose flour
- 1 medium Bell pepper (finely diced)
- 1 large Shallot (minced)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Smoked paprika
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 cup Seafood stock
- 1 teaspoon Worcestershire sauce
For Garnish
- 3 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- to taste Hot sauce (vinegar-based Southern style)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, bring the chicken stock, milk, and 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 and cover. Simmer for 35-45 minutes, whisking every 10 minutes to prevent sticking, until the grits are creamy and tender.
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3
While the grits cook, pat the shrimp completely dry with paper towels and season lightly with salt and the smoked paprika.
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4
In a large skillet over medium heat, add the diced Tasso ham. Cook until the fat renders and the edges become crisp, about 5-7 minutes.
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5
Remove the ham with a slotted spoon and set aside, leaving the rendered fat in the skillet. If the pan is dry, add a tablespoon of oil.
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6
Increase heat to medium-high. Add the shrimp to the skillet in a single layer. Sear for about 1-2 minutes per side until just pink. Remove shrimp and set aside on a plate; do not overcook.
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7
In the same skillet, add the diced bell pepper and shallot. Sauté for 3-4 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
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8
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux, ensuring no raw flour smell remains.
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9
Slowly pour in the seafood stock and Worcestershire sauce while whisking. Simmer for 3-5 minutes until the gravy thickens enough to coat the back of a spoon.
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10
Stir the cooked Tasso ham and the seared shrimp (and any accumulated juices) back into the gravy. Stir in the lemon juice and remove from heat.
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11
Finish the grits: Remove the grits from the heat. Stir in the butter and shredded white cheddar until completely melted and glossy. Adjust seasoning with salt if needed.
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12
Spoon a generous portion of cheesy grits into shallow bowls. Top with the shrimp and a ladle of the savory gravy.
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13
Garnish with sliced green onions and fresh parsley. Serve immediately with a dash of hot sauce.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the necessary soul and bite for this dish. If your grits get too thick while waiting for the shrimp, whisk in a splash of warm stock or milk to loosen them up. Don't crowd the pan when searing the shrimp; work in batches if necessary to ensure they get a nice golden crust rather than steaming. If you can't find Tasso ham, use high-quality thick-cut smoked bacon or Andouille sausage for a similar depth of flavor. Soaking your grits in the liquid for 30 minutes before cooking can significantly reduce the total cooking time and improve creaminess.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Chenin Blanc or a dry Riesling to cut through the richness. Serve with a side of garlicky sautéed collard greens or braised kale for a complete Southern feast. Freshly baked buttermilk biscuits are perfect for mopping up any leftover gravy in the bowl. An ice-cold sweetened peach tea is the traditional non-alcoholic beverage of choice. For a brunch twist, serve alongside a spicy Bloody Mary garnished with a pickled okra pod.