In every morsel of Low-Country Shrimp and Grits, one experiences the vast wealth of flavors this dish affords, picking up the best of the region. Simply delicious.

Low-Country-Shrimp and Grits

Low-Country Shrimp and Grits
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 8
  • 2 pounds 16-20 count shrimp, peeled
  • 4 teaspoons Cajun seasoning
  • 4 Tablespoons garlic, minced
  • 4 ounces Tasso ham, diced
  • 1/4 Cup vegetable oil
  • 1/4 Cup fresh herbs (parsley, thyme, rosemary)
  • 4 ounces dry white wine
  • 1 Cup Shrimp Stock
  • Low-Country Grits, recipe follows
  • 1/4 Cup butter
  • salt, as needed
  • 1/4 Cup scallions, chopped
Low-Country Grits
  • 3 Cups Chicken Stock, divided use
  • 2 Cups milk
  • 1/4 Cup butter
  • 1 Cup stone-ground grits
  • salt, as needed
  • pepper sauce, as needed
  1. Toss shrimp in Cajun seasoning; set aside.
  2. In large pan over medium-high heat, sauté garlic, ham and seasoned shrimp in oil for 2 to 3 minutes. Add herbs and wine; cook for an additional 1 to 2 minutes; add shrimp stock and bring to a boil.
  3. Portion grits into 8 large serving bowls. Remove shrimp mixture with slotted spoon; place equal portions atop grits.
  4. Return pan to heat and bring to boil. Reduce liquid by as much as half; remove from heat and whisk in butter; season with salt as needed.
  5. Pour sauce over top of each bowl and garnish with scallions.
Low-Country Grits
  1. Combine 2 cups chicken stock, milk and butter in top portion of a double broiler; bring to a simmer. Add grits and cook, stirring constantly, for 5 minutes.
  2. Insert top portion into base of double boiler and cook for 45 to 60 minutes, stirring occasionally. Add additional stock while cooking to adjust to desired consistency.
  3. Season grits with salt and pepper sauce to taste, taking care not to over-salt.

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