Charleston Shrimp and Grits Recipe
Growing up north of the Mason-Dixon line, I didn’t have many opportunities to try grits. The first time that I did try them was at a Waffle House. In hindsight, I don’t think they were prepared correctly or maybe they did not live up to their full potential as I found them to be lumpy, watery, and bland.
After this experience, I never tried grits again until I was much older during a visit to Charleston, South Carolina. This time I tried them with shrimp and the experience was completely different. They were smooth, savory and full of flavor!
Grits are a staple of the low country and they are served everywhere. They are extremely versatile and pair well with many types of food. In coastal regions like South Carolina, they are often served with shrimp as these two foods have a strong affinity and are perfect together. This recipe is one such example.
Ingredients:
1/2 cup grits
2 cups chicken stock
3 tbsp cream cheese
4 tbsp butter
2 tbsp half and half
1/3 cup chopped green onions
kosher salt
freshly ground black pepper
2 tbsp fresh lime juice
½ pound raw shrimp, peeled
Preparation:
- Cook the grits according to the package directions using the chicken stock instead of water. This usually takes about 30 minutes.
- After the grits have finished cooking, stir in 1 tablespoon of the butter, the half and half, the cream cheese, and half of the green onions. Season to your taste with salt and pepper.
- In a frying pan, heat the remaining 3 tablespoons of butter. When the butter starts to bubble, add the shrimp to the frying pan and cook for 2 to 3 minutes until the shrimp turn pink.
- Add the lime juice to the frying pan.
- Divide the grits between the serving plates or bowls. Top with the shrimp, the remaining juices from the pan and the green onions.
