Michelle's Lowcountry Shrimp and Grits

11 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on Time
30 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 6 servings
By Michelle Weaver
January 2012
RECIPE BY Southern Living

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.

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

How to Make It

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Charleston Grill, Charleston, South Carolina

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Ratings & Reviews

EmilyReyer's Review

TeresaTrotman
September 23, 2012
N/A

spc0829's Review

SandeeMomOf3
January 28, 2012
Made this for my mom's birthday dinner tonight and it was outstanding! I would highly recommend trying this soon!

SandeeMomOf3's Review

Charismagic
October 15, 2012
N/A

Qatz4me's Review

Qatz4me
December 23, 2011
Awesome recipe! My daughter is home for the Holidays and we saw this in the magazine and gave it a try. She spent some time in Charleston this Spring and loved the shrimp and grits and this rates as better than what she remembered. We followed the recipe except we made grits with half water and half milk as I always do.

JeanneQuinn's Review

Leighva
May 07, 2012
We made this for dinner tonight and thought it was excellent. We didn't have bacon in the house so we used sausage. We will definitely be making this one again. Thanks for sharing.

NorthandSouth's Review

NorthernSpie
June 05, 2012
I made this for my southern husband, who is a true foodie. It completely changed his opinion of my cooking skills! He and I both now list it as our favorite dish and enjoy it often. I have made it for entertaining as well, and it is a sure hit.

plovett's Review

plovett
February 26, 2012
N/A

Charismagic's Review

NorthandSouth
September 01, 2012
Yum! I reduced the quantity of grits by half, cooking for two, but kept the shrimp and sauce the same--no changes. Wonderful. Try this recipe!

NorthernSpie's Review

spc0829
January 12, 2012
Well, I've eaten some wonderful food all around this big world but this is definitely one of the top. I kid you not. Chef Weaver has accomplished something with Southern comfort food that you experience in very good French cooking--perfect and sublime meshing of flavors. The grits and shrimp are both good enough to stand on their own for any meal but you put them together and the result is magic! Definitely comfort food extraordinaire. Of note, I couldn't find old-fashioned grits at the store so I used the 5-minute kind I normally use.

Leighva's Review

EmilyReyer
January 21, 2014
Easy and delicious