Low Country Shrimp & Creamed Grits: A Southern Classic

The scent alone transports me back to my grandmother’s kitchen in Charleston. Sunday mornings meant waking up to the aroma of simmering grits and the briny tang of shrimp sautéing with sweet peppers and onions. Nana always said her secret ingredient was love, but I suspect the creamy, comforting texture of the grits and the vibrant flavors of the shrimp had something to do with it, too. This is her recipe, tweaked just a little, and ready for your table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: About 8 cups
• Dietary Type: Gluten-Free (check soup ingredients)

Ingredients

• 1 cup white lily grits (or other brand of quick-cooking grits)
• 3 cups water
• ½ cup margarine (or butter)
• 1 ½ cups milk (or cream)
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 clove garlic, minced
• 1 lb medium shrimp, peeled, tailed, and deveined
• 1 (12 ounce) can cream of shrimp soup
• 1 (12 ounce) can cream of mushroom soup

Equipment Needed

• Medium saucepan
• Medium skillet
• Cutting board
• Knife
• Measuring cups and spoons
• Stirring spoon or whisk

Instructions

1. Prepare the grits: In a medium saucepan, bring the water and margarine (or butter) to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium-low and slowly whisk in the grits.
3. Cover the saucepan and simmer for 9 to 12 minutes, or until the grits have thickened, stirring occasionally to prevent sticking.
4. Stir in the milk (or cream) and salt.
5. Reduce the heat to low and continue to simmer for 8 minutes, stirring frequently to ensure the grits remain smooth and creamy. Set aside and keep warm while preparing the shrimp. A lid will help retain heat.
6. Prepare the shrimp: While the grits are simmering, heat the olive oil in a medium skillet over medium heat.
7. Add the diced onion and red bell pepper to the skillet and cook until they are tender, about 5-7 minutes.
8. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
9. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque.
10. Pour in the cream of shrimp soup and cream of mushroom soup directly from the cans (do not add water).
11. Stir to combine the soup with the shrimp and vegetables. Cook for another 8 to 10 minutes, or until the shrimp is cooked through and the sauce has thickened slightly. Ensure the mixture is heated through.
12. Serve: Spoon the creamed grits into bowls and top with the shrimp and sauce mixture. Garnish with fresh parsley or a sprinkle of paprika, if desired.

Expert Tips & Tricks

• Grits Texture: For extra creamy grits, consider using whole milk or cream instead of water in the initial boiling stage. Stirring in a pat of butter at the very end also elevates the richness.
• Shrimp Doneness: Overcooked shrimp become rubbery. Cook just until pink and opaque for the best texture.
• Soup Base: If you can only find one type of creamed soup, feel free to double the amount. Cream of chicken or celery also work well in a pinch.
• Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can add a pleasant kick to the shrimp and sauce.
• Make-Ahead: The grits can be made ahead of time and reheated gently with a splash of milk or cream to restore their creamy consistency. The shrimp mixture is best served fresh, but leftovers can be reheated.

Serving & Storage Suggestions

Serve your Low Country Shrimp & Creamed Grits immediately while hot. A sprinkle of fresh parsley or a dash of paprika adds a lovely visual appeal. For a complete Southern meal, consider pairing it with collard greens or a side of cornbread.

Storage: Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days.

Reheating: Reheat gently in a saucepan over low heat, adding a splash of milk or cream to the grits if they have become too thick. The shrimp mixture can be reheated in a skillet or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	478 kcal	24%
Total Fat	27.3 g	41%
Saturated Fat	7 g	35%
Cholesterol	131.9 mg	43%
Sodium	1564.8 mg	65%
Total Carbohydrate	35.5 g	11%
Dietary Fiber	1.2 g	4%
Sugars	2.6 g	10%
Protein	22.6 g	45%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Shrimp & Grits: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the shrimp mixture for a spicy kick. You can also include a chopped jalapeño pepper with the onions and bell peppers.
• Cheese Grits: Stir in a cup of shredded cheddar, Gruyere, or Parmesan cheese into the grits after they have finished cooking for a richer, more flavorful dish.
• Vegetarian Grits: Omit the shrimp and use vegetable broth instead of water for the grits. Add sautéed mushrooms, spinach, or other vegetables to the grits for a vegetarian twist.
• Creamy Coconut Grits: Substitute coconut milk for the milk or cream to create a dairy-free, tropical-inspired version. Add a squeeze of lime juice to the shrimp mixture to complement the coconut flavor.
• Andouille Sausage: For a heartier version, add sliced andouille sausage to the shrimp mixture.

FAQs (Frequently Asked Questions)

Q: Can I use stone-ground grits instead of quick-cooking grits?
A: Yes, you can. Stone-ground grits will require a longer cooking time, typically 45-60 minutes. Adjust the liquid amount as needed.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking.

Q: How do I prevent my grits from becoming lumpy?
A: Whisk the grits slowly into the boiling water and stir frequently while they are cooking. This will help prevent lumps from forming.

Q: Can I make this dish ahead of time?
A: The grits can be made ahead of time and reheated gently with a splash of milk or cream. The shrimp mixture is best served fresh, but leftovers can be reheated.

Q: What can I serve with Low Country Shrimp & Grits?
A: This dish pairs well with collard greens, cornbread, a simple salad, or a side of roasted vegetables.

Final Thoughts

This Low Country Shrimp & Creamed Grits recipe is a celebration of Southern comfort food at its finest. It’s a dish that’s both comforting and flavorful, perfect for a cozy brunch, a satisfying dinner, or a special occasion. I hope this recipe brings as much joy to your table as it has to mine. Don’t be afraid to experiment with variations and make it your own. And, as Nana always said, remember to add a little love!