Ingredients for Low Country Shrimp And Grits
- 4 cups water
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup coarse ground grits
- 2 tablespoons butter
- Garlic Cloves
- Olive Oil
- 1/2 medium yellow onion, chopped
- 2 green onions, thinly sliced
- Tomatoes
- Lemon
- Large Shrimp
- 1 teaspoon paprika
- Dried Parsley
- 1-2 tablespoons hot sauce (adjust to taste)
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How to Make Low Country Shrimp And Grits
- **Prepare the Grits:** In a medium saucepan, bring 4 cups of water and 1 cup of heavy cream to a rolling boil over medium-high heat.
- **Whisk in Grits:** Gradually whisk in 1 cup of coarse ground grits, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Reduce heat to medium-low.
- **Cook the Grits:** Place 2 tablespoons of butter on top of the grits. Reduce heat to low, cover, and cook for 25-30 minutes, stirring frequently to prevent sticking and ensure creamy consistency.
- **Sauté Aromatics:** While the grits cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 2 minced cloves of garlic, 1/2 chopped yellow onion, and 2 thinly sliced green onions. Sauté until softened, about 5 minutes.
- **Add Tomato:** Add 1 diced medium tomato, salt, and pepper to the skillet and cook until softened, about 3-5 minutes more.
- **Cook the Shrimp:** Add 1 pound of peeled and deveined shrimp to the skillet. Pour 2 tablespoons of lemon juice, 1 teaspoon of paprika, and 1/4 cup of chopped fresh parsley over the shrimp.
- **Simmer in Cream:** Cook the shrimp until pink and opaque, about 3-5 minutes. Stir in 1/2 cup heavy cream and 1-2 tablespoons of hot sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- **Serve:** Spoon the creamy grits onto plates and top with the flavorful shrimp and sauce. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
10g
Fat
233g
Carbs
24g