Shrimp and Grits

An iconic Lowcountry shrimp and grits recipe with a rich sherry sauce.

Category

Seafood Favorites

Servings

4

Prep time

20 minutes

Total time

40 minutes

Collection

Pretty Camper

Recipe by

Pretty Camper Company

Source

Pretty Camper Company

Ingredients

• 3/4 tsp Camper Seasoning Mix
• 3 Tbsp all-purpose flour — mix with Camper Seasoning Mix to make seasoned flour
• 3 Tbsp butter
• 4 slices bacon
• 1 lb shrimp — peeled, deveined, tails on or off
• 1 medium onion — finely chopped
• 1 medium green bell pepper — finely chopped
• 3 cloves garlic — minced
• 6 cups stoneground white grits — cooked
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup cream sherry
• 1/2 cup half and half
• 1 cup chicken broth
• bacon — crumbled, for serving
• 1 bunch green onions — chopped, for serving
• 2 lemons — quartered, for serving

Cooking Steps

1. Cook the bacon

   Cook bacon over low heat until browned. Remove the bacon, let it cool, and crumble it. Leave the bacon grease in the pan.

   Heat: low · Equipment: large pan

2. Cook the grits

   While the bacon is cooking, prepare the stoneground white grits according to the package directions.

   Equipment: saucepan

3. Cook the shrimp

   Add the butter to the pan with the bacon grease. Add the shrimp and cook for 2 minutes on each side. Remove the shrimp and transfer to a plate.

   Timer: 4 minutes · Heat: medium · Equipment: large pan

4. Sauté the vegetables

   Add the garlic, onion, and green bell pepper to the pan. Sauté for 5 minutes.

   Timer: 5 minutes · Heat: medium · Equipment: large pan

5. Add the seasoned flour

   Add the seasoned flour mixture and stir for 2 minutes.

   Timer: 2 minutes · Heat: medium-low · Equipment: large pan

6. Build the sauce

   Slowly add the chicken broth and whisk to prevent or remove lumps. Add the half and half, then add the cream sherry, salt, and black pepper. Continue stirring until the sauce thickens.

   Heat: medium-low · Equipment: large pan

7. Finish the shrimp

   Return the shrimp to the pan and continue stirring for 5 minutes. If the sauce is too thick, add additional chicken broth one tablespoon at a time.

   Timer: 5 minutes · Heat: low · Equipment: large pan

8. Serve

   Divide the grits among plates or rimmed soup bowls. Spoon the shrimp and sauce over the grits. Top with crumbled bacon and chopped green onions and serve with lemon quarters.