Cookbook:Low Country Shrimp and Grits

Cookbook | Ingredients | Recipes | Seafood | North American cuisines | United States cuisine | Southern cuisine



  1. Slice the bacon into 1 inch pieces bacon & fry until not too crisp; remove & reserve
  2. Sauté onion & garlic in bacon fat until just softened (about 2-3 minutes)
  3. Add chilies
  4. Lightly season shrimp & add; sauté until ~half cooked – just turning pink, then remove & reserve w/ bacon
  5. Deglaze with sherry
  6. Add 1 cup (250 ml) cream & bring to boil, reduce
  7. Add 1 cup shrimp stock, bring to a high simmer and reduce
  8. The liquid should thicken; if necessary, add floured butter at this point (beurre manié)
  9. Season with salt, pepper, chili flakes, cayenne, and paprika
  10. Add bacon & shrimp back in & cook gently until shrimp just done
  11. Add lime juice
  12. Serve over grits, garnish with scallions or chives