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Photo: Iain Bagwell; Styling: Annette Joseph Photo by: Photo: Iain Bagwell; Styling: Annette Joseph

Michelle's Lowcountry Shrimp and Grits

Local ingredients make Michelle's Lowcountry Shrimp and Grits--from freshly-caught shrimp to stone-ground grits with herbs, butter, and "a little love" stirred in. Chef Weaver suggests using Anson Mills grits.

Southern Living JANUARY 2012

  • Yield: Makes 6 servings
  • Hands-on: 30 Minutes
  • Total: 1 Hour, 35 Minutes

Ingredients

  • GRITS
  • 2 cups uncooked white coarse-ground grits
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup unsalted butter
  • SHRIMP SAUCE
  • 1 pound unpeeled, medium-size raw shrimp (2 8/31 count)
  • 4 thick hickory-smoked bacon slices, diced
  • 6 tablespoons unsalted butter
  • 1 medium-size Vidalia onion, diced
  • 1/2 poblano pepper, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken broth
  • 1/4 cup Madeira
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 green onion, chopped

Preparation

1. Prepare Grits: Bring 7 cups water to a boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour or until tender. Fold in cheese and 1/4 cup butter.

2. Prepare Shrimp Sauce: Peel shrimp; devein, if desired.

3. Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet.

4. Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.

5. Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.

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Michelle's Lowcountry Shrimp and Grits Recipe

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