Georgia Low Country Shrimp and Grits
'Shrimp and Grits' is popular dish in the south. It started as a breakfast meal for coastal sailors, fishermen and their families. Now it is served at all meals from casual to fine dining restaurants. Here is the secret to our famous shrimp and grits!
- 1 pint Logan Turnpike or Quaker Instant Grits
- 1 pint heavy cream
- 1 quart water
- ½ lbs unsalted butter
- salt, to taste
- 2 lbs Chorizo or Andouille or smoked sausage
- 1 lb white corn (roasted)
- 1 Vidalia onion (chopped)
- 1 green pepper (diced)
- 1 red pepper (diced)
- 1 pint smoked cheddar cheese (shredded)
- 1 cup mix of fresh cilantro, flat leaf parsley and chives (all chopped)
- 5-6 lbs Georgia Wild Shrimp, peeled and deveined (16-20 shrimp / pound if possible - about 5-6 / person)
- white wine, to taste
- 1 pint crème fraiche
- 2 bundles green onion (chopped)
- In a 4-quart sauce pan, place the Cream, Water, Butter and Salt (to taste, keep in mind cheese and
chorizo added later will make this dish saltier) and bring to a boil.
- When liquid comes to a boil, stir in Grits and whisk until starting to thicken. Turn off heat, cover with lid
and let set about 20 minutes to bloom.
- While Grits are blooming, sauté the Chorizo, Onions, Peppers and Roasted Corn until nice and colored.
Then, fold that mixture along with the chopped Herb Mix and Smoked Cheddar, then put in a warm area
to serve. If grits are a little stiff, just add a little more cream and gently heat over the stove top.
- In a sauté pan, heat a little oil to smoking hot. Season the Shrimp and sauté on high for about 1 minute on
each side, then add just a little White Wine or shrimp stock or even just a little more butter to pan and let
rest in pan while plating grits. Top grits with shrimp, add a dollop of Crème Fraiche and garnish with Green