Lowcountry Shrimp and Grits recipe

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Ingredients

¾ cup yellow stone-ground grits
3 cups milk
⅛ cup extra virgin olive oil
1 teaspoon butter
1 small onion, finely chopped
1 pound shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon white pepper

Nutrition Info

386.7 calories
carbohydrate: 33.3 g
cholesterol: 189.8 mg
fat: 13.6 g
fiber: 1 g
protein: 31.5 g
saturatedFat: 4.3 g
servingSize: -
sodium: 396.1 mg
sugar: 9.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.

  2. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.

Recipe Yield

4 servings

Recipe Note

This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant.

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