Ultimate Lowcountry Shrimp and Grits Recipe

Ingredients

Original recipe yields 6 servings

Grits

• 4 cups water
• 1 cup milk or half-and-half
• 3 tablespoons butter
• 1 1/2 teaspoons kosher salt
• 1 1/4 cups stone ground grits
• 2 ears white sweet corn
• 1/4 teaspoon freshly ground black pepper

Tomato Gravy

• 1 1/2 teaspoons olive oil
• 6 slices bacon
• 1 onion, diced
• 4 green onions, divided
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 4 ounces okra, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic
• 2 ripe tomatoes, seeded and diced
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (10 ounce) can diced tomatoes with green chiles
• 2 cups chicken stock
• 1/2 teaspoon white sugar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon hot sauce (optional)

Shrimp

• 2 cups peanut oil (or other vegetable oil for frying)
• 3 large eggs
• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 1/2 teaspoons paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 3 green onions, thinly sliced
• Chopped parsley for garnish (optional)

Directions

Step 1: Combine water, milk, butter, and salt in a large saucepan. Bring just to a boil, then whisk in the grits until fully incorporated. Reduce the heat to simmer, cover, and cook for 25 to 30 minutes, stirring often. If the mixture becomes too thick, add more milk or water to adjust consistency.

Step 2: Cut the kernels off the corn cobs. Use the back of the knife to scrape the cob and release the creamy corn milk. Stir the corn kernels and corn milk into the grits and continue to cook for another 15 to 20 minutes, stirring often, until the grits are creamy and tender. Stir in the pepper and adjust seasonings as needed.

Step 3: In a large skillet or Dutch oven, heat olive oil over medium heat. Add bacon slices in a single layer and cook until crisp, stirring occasionally, about 7 minutes. Remove the bacon from the skillet, drain on paper towels, and set aside. Once cool, crumble the bacon and set aside, reserving the bacon drippings in the skillet.

Step 4: Return the skillet to medium-high heat. Add the white parts of the green onions, onion, bell peppers, and okra to the skillet. Cook, stirring often, for about 5 minutes until softened and lightly browned. Add salt, pepper, garlic powder, and cayenne. Stir and cook for another minute. Add the diced tomatoes and garlic, cooking for 2 minutes.

Step 5: Add the butter to the skillet, allowing it to melt. Sprinkle the flour over the mixture and cook, stirring constantly, for about 1 minute. Add the diced tomatoes (with juices) and chicken stock, stirring until smooth. Stir in sugar, Worcestershire sauce, and hot sauce. Bring the gravy to a simmer and cook for 10 minutes, stirring occasionally.

Step 6: In a large skillet, heat peanut oil to 350F (175C) over medium-high heat. Whisk the eggs in a bowl and add the shrimp, stirring to coat. In a shallow dish, whisk together the flour, salt, paprika, black pepper, and cayenne pepper. Remove the shrimp from the egg mixture, letting the excess drip off, and coat them lightly in the flour mixture. Place the shrimp on a wire rack set inside a rimmed baking sheet. Repeat with the remaining shrimp.

Step 7: In batches, add the shrimp to the hot oil and cook for 1 to 2 minutes, turning occasionally, until they are lightly browned and crisp. Remove the shrimp from the oil and drain on a wire rack set over a paper towel-lined baking sheet.

Step 8: To serve, place the grits at the bottom of a shallow bowl. Top with about 1/2 cup of the tomato gravy and 6 to 8 shrimp. Sprinkle with crumbled bacon, and garnish with sliced green onions and parsley, if desired.