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Shrimp'n Grits
Iconic as pineapples in Charleston, this rich dish is a favorite of locals and tourists. There are a million versions today. But, this recipe is as close to what I recall from my youth.
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. GRITS: Bring the chicken stock and butter to a boil in a thick-bottomed saucepan. Stir in the grits and return to a boil. Reduce the heat, allowing the grits to cook for another 15 minutes at a low boil, and until the grits are thick and have absorbed most of the chicken stock. Stir occasionally to keep the grits from sticking.
  2. Add 1/2 cup of the heavy cream to the pot and reduce the heat, allowing the grits to cook slowly for another 10 minutes. As the liquid is absorbed, add more cream, cooking the grits until thick and full-bodied. Add salt and pepper to taste with a total cooking time of at least an hour. Add cheese, if desired, in the last 15 minutes of cooking.
  3. SHRIMP: In the last 10 minutes of the grits cooking, start shrimp.
  4. Salt and pepper the shrimp on each side. In a large pan, heat the olive oil and then add the shrimp. (You can fry the bacon and just add shrimp for a richer flavor - otherwise, add cooked bacon here). Cook for one minute on each side and remove from the pan.
  5. Add the garlic and shallots and cook for another 30 seconds. Add the tomatoes and the white wine. Reduce the wine by half and add the cream. Add any cayenne if you want. Reduce to a sauce consistency.
  6. Return the shrimp to the sauce and add the Opal basil. Salt and pepper to taste and pour this over the hot grits.
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