Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 11

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.

Michelle Weaver
Recipe by Southern Living January 2012

Gallery

Credit: Iain Bagwell; Styling: Annette Joseph

Recipe Summary

hands-on:
30 mins
total:
1 hr 35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Source

Charleston Grill, Charleston, South Carolina

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