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4 cups water
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1 cup milk or half-and-half
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3 tablespoons butter
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1 1/2 teaspoons kosher salt
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1 1/4 cups stone ground grits
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2 ears white sweet corn
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1/4 teaspoon freshly ground black pepper
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1 1/2 teaspoons olive oil
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6 slices bacon
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1 onion, diced
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4 green onions, divided
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1/2 green bell pepper, diced
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1/2 red bell pepper, diced
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4 ounces okra, thinly sliced
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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2 cloves garlic
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2 ripe tomatoes, seeded and diced
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1 1/2 tablespoons butter
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2 tablespoons all-purpose flour
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1 (10 ounce) can diced tomatoes with green chiles
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2 cups chicken stock
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1/2 teaspoon white sugar
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2 teaspoons Worcestershire sauce
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1/2 teaspoon hot sauce, or to taste (optional)
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2 cups peanut oil or other vegetable oil for frying
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3 large eggs
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1 1/2 pounds medium shrimp, peeled and deveined
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2 cups all-purpose flour
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2 teaspoons kosher salt
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1 1/2 teaspoons paprika
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1 teaspoon freshly ground black pepper
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1/2 teaspoon cayenne pepper
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3 green onions, thinly sliced
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chopped parsley for garnish (optional)
Ultimate Lowcountry Shrimp and Grits
This recipe for the ultimate Lowcountry shrimp and grits is modeled after my mother-in-law’s recipe, for which she won first place in Charleston, SC. It features grits with fresh white sweet corn, topped with a rich tomato gravy and deep fried shrimp, then finished with crumbled bacon.
Nutrition Information
114
Calories
47g
Carbohydrates
19g
Protein
214mg
Potassium
8g
Fiber
15g
Sugar
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