Lowcountry Shrimp and Grits

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Quick Facts:

Serves 4-6


Goat Cheese Grits
1 cup Charleston Favorites White Speckled Grits
1 cup whole milk
2 1/2 cups water
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1 teaspoon kosher salt
¾ cup fresh goat cheese, crumbled

Grilled Shrimp
1 pound fresh white shrimp 21-25 count, heads removed
bamboo skewers
2 tablespoons kosher salt or sea salt
fresh ground pepper to taste
2 lemons
2 tablespoons extra virgin olive oil

Sweet Corn Salsa
8 ears fresh corn
1 red bell pepper, diced
1 green bell pepper, diced
1 can black beans, drained and rinsed
½ jalapeno pepper, diced
½ bunch fresh cilantro, chopped
1 teaspoon paprika
1 limes, juiced
1 teaspoon ground cumin
1 teaspoon kosher salt
3 tablespoons extra virgin olive oil

You'll Need:


Goat Cheese Grits
1. Using a large heavy bottomed pot, combine milk, water, butter and sugar. Place on a stove, and over medium-high heat bring to a rolling simmer.
2. Whisk the grits into this mixture, and reduce the heat to low.
3. Cook for 30 to 40 minutes, stirring frequently until the mixture is creamy and tender. Add more water if the grits become too thick.
4. Season the grits with salt and pepper. Cook for an additional 3 minutes and then remove the pan from heat.
5. Add the goat cheese to the grits and whisk thoroughly to combine. Set aside.

Grilled Shrimp
1. On a cutting board, and using a paring knife, peel and devein all of the shrimp.
2. Bamboo or wood skewers are recommended and we recommend soaking them in water for at least 30 minutes before grilling the shrimp.
3. Build the skewers by inserting the tip first through the tail of the shrimp and then through the head end. Place 4 to 6 shrimp on each skewer, side by side. This will help prevent the shrimp from falling off or twisting while being grilled.
4. Drizzle the shrimp skewers liberally with the juice from one lemon and the olive oil. Marinate them for 30 minutes in a shallow pan.
5. Season the shrimp with salt and pepper.
6. Using a grill on medium heat, cook the shrimp skewers for 2-3 minutes per side until cooked through and remove from the grill.
7. Squeeze the juice of the second lemon over the shrimp and serve.
Sweet Corn Salsa
1. Roast the ears of corn either on a hot grill or in an oven set to 400 degrees for fifteen minutes. Remove from heat and allow to cool.
2. Combine all the remaining ingredients in a medium sized mixing bowl and mix thoroughly.
3. Once the corn is cool, shuck it and be careful to remove all of the silk and then proceed to cut the corn from the cob.
4. Add the corn to the mixture and stir till combined. At this point, you can add additional seasoning if you choose to regulate the taste of the mixture.

To Serve:
1. Divide the grits evenly on four bowls or plates. This dish can also be served family style on a single large serving dish.
2. Arrange the shrimp on top of the grits.
3. Finish the dishes by spooning a liberal amount of corn salsa on top of each plate, or place in a serving bowl for the entire family.

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