Low Country Shrimp and Grits

The Low Country is the low-lying region on the coast of the Atlantic Ocean in portions of South Carolina, Georgia, and parts of North Carolina that includes islands and the coast line. Shrimp and grits is a traditional low country dish, sometimes served for breakfast, and originated in Charleston, SC as “breakfast grits”. Some call it Charleston Shrimp and Grits (that would be people from Charleston). Some call the sauce “gravy”. (Some old Italian women call pasta sauce “gravy”, too.) This is a very popular dish and you will find it served in many Low Country restaurants. Recipes vary (some people add chopped or diced celery, carrots, and green onions, for example) and this may not be the fanciest one, but it is really a simple fisherman’s breakfast and if you follow these directions it is sure to please your guests.

Ingredients

• For the Grits:
  

  • 1 1/2 cup white corn grits, stone ground (hominy) such as Bob’s Red Mill Southern-Style White Corn Grits

  • 4 cups water (you may substitute chicken stock for some or all of the water)

  • 2 cups half and half

  • 2 Tbsp unsalted butter

  • 1/2 tsp kosher or sea salt

• For the Roux:
  

  • 1/4 cup unsalted butter

  • 1/4 cup all purpose flour

• For the Shrimp:
  

  • 1 1/2 lbs medium shrimp, peeled and deveined, sliced lengthwise, and rinsed. Most people leave the tail on.

  • 12 oz pre-cooked andouille sausage, sliced into thin sections

  • 6 slices of bacon, chopped

  • 1 small yellow or white onion, diced

  • 2 small red bell peppers, diced

  • 1 1/2 cup chicken broth

  • zest and juice of 1 lemon

  • 1 Tbsp minced garlic or garlic paste

  • 1 Tbsp extra virgin olive oil

  • 3 - 4 squirts of Tabasco sauce

  • pinch of cayenne pepper

  • 1/8 cup fresh chives, chopped into small pieces

  • (Optional) 1/2 cup cheddar cheese, grated

Directions

1. Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.

2. Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.

3. Slowly add more water or half and half as needed if the grits become too stiff.

4. Cook for about 30 minutes according to package directions. While the grits are cooking, proceed to making the roux and further steps. Set a timer for the grits but keep an eye on it. Add as much butter as you would like and optional cheddar cheese. When done, cover and remove from heat.

5. To make the roux, melt the butter in a small pan and very slowly whisk in the flour a bit at a time. Do not allow it to burn. Keep stirring and cook until medium brown (5 to 10 minutes).

6. Bring a large pot to medium high heat and add olive oil. When hot, add andouille and cook until browned.

7. Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4 to 6 minutes or until done.

8. Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5 to 7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.

9. Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.

10. Bring to a boil, add roux, and let simmer for 15 minutes.

11. Add shrimp and cook 3 to 4 minutes or until shrimp are cooked through.

12. Remove from heat and let thicken about 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened too much.

13. Serve two plates with shrimp over grits, placing the grits in the center. Then ring the grits with half the sauce and top the grits with shrimp and more sauce.

14. Add salt to taste and garnish with chopped chives.

15. Serve with sweet or unsweet tea and have Tabasco sauce on the table.