Michelle’s Lowcountry Shrimp and Grits

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Ingredients

Grits

  • 2 cups uncooked white coarse-ground grits
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • ¼ 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 sweet onion, diced
  • ½ poblano pepper, diced
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground red pepper
  • 1 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ¼ cup Madeira
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 green onion, chopped

Charleston Grill

Chef: Michelle Weaver

Address

224 King St, Charleston, SC 29401, USA

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Directions

Bring 7 cups of water to a boil in a 4 qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium and cook while whisking constantly for 5 min. Cover; reduce heat to low and cook while stirring occasionally for 1 hour or until tender. Fold in cheese and ¼ cup butter. 

Peel shrimp, de-vein if desired.

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

Melt 6 tbsp. of butter in hot drippings in skillet. Reduce heat. Add onion, Poblano pepper, and garlic; sauté 2 minutes or until sweet onion is translucent. Add shrimp; cook, stirring often for 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. 

Recipe serves 6

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