South Carolina Shrimp Gravy and Grits from Grits and Groceries
The generous amount of seasoning leaves enough left over to use in other seafood recipes.
Recipe by Oxmoor House March 2011
The generous amount of seasoning leaves enough left over to use in other seafood recipes.
I moved to the Northwest from Alabama, and cooked these cause I was homesick. They hit the spot! Tasted like home! I was only making it for two people so I cut the whole recipe in half. I winged it with the Low Country seasoning and did my best to just guess how much of what was in 1 tablespoon. It also didn't thicken up enough at the end for me. Not sure if this was because I split the recipe or not, but I just added a tablespoon of cornstarch mixed with 1/4 cup of cold water and it thickened up perfectly! Also used instant grits and added gouda cheese to them. So good and has a great New Orleans feel to it.
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