Lowcountry Shrimp and Grits

Lowcountry Shrimp and Grits

Shrimp and grits originated as a humble, filling breakfast for fisherman, called simply “breakfast grits.” It didn’t become a “fancy” lunch and dinner dish until the 1980s when it was written about in The New York Times.

Lowcountry Shrimp and Grits
Makes 6 servings
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Grits
  1. 1½ tablespoons extra-virgin olive oil
  2. ½ cup minced sweet onion
  3. 2 cloves garlic, minced
  4. 6 cups seafood stock
  5. 1½ cups stone-ground white grits
  6. ½ cup heavy whipping cream
  7. 1½ teaspoons kosher salt
  8. ½ teaspoon ground black pepper
Shrimp
  1. 1½ tablespoons extra-virgin olive oil
  2. 2 pounds large fresh shrimp, peeled and deveined
  3. 1 teaspoon kosher salt
  4. ½ teaspoon ground black pepper
  5. ½ teaspoon smoked paprika
  6. ½ pound smoked andouille sausage, sliced
  7. ¼ cup diced pimientos
  8. ¼ cup Madeira
  9. ½ cup seafood stock
  10. 2 tablespoons double-concentrated tomato paste
  11. Chopped green onion
Instructions
  1. For grits: In a large Dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until tender. Stir in stock, and bring to a boil. Whisk in grits, and reduce heat to medium-low. Cook, whisking occasionally, for 45 minutes or until thick and creamy. Reduce heat to low, and stir in cream, salt, and pepper.
  2. For shrimp: In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with salt, pepper, and paprika. Cook, stirring occasionally, for 4 minutes or until shrimp are just pink; remove from skillet.
  3. Add sausage and pimientos to skillet, and cook over medium-high heat, stirring occasionally, for 3 minutes or until browned. Stir in Madeira, and cook for 3 minutes.
  4. Stir in stock, and cook for 4 minutes. Stir in tomato paste until smooth; stir in shrimp, and cook for 3 minutes or until sauce is thickened. Serve shrimp and sauce over grits, and top with green onion.
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