Lowcountry Shrimp & Grits

Name: Lowcountry Shrimp & Grits
Yield: Makes 4 servings
Cuisine: American
Ingredients: ½ cup (4 oz) salted butter, cut into 1-tablespoon pats; 2 cups heavy cream; Cacio e Pepe Grits; 2 cups Pan-Roasted Shellfish Stock, or 1 tablespoon Better Than Bouillon Lobster Base dissolved in 2 cups water; Crusty bread, for serving; Kosher salt and freshly ground black pepper; ¼ cup thinly sliced green onions, white and green parts; ¼ cup finely chopped fresh flat-leaf parsley; 1 tablespoon minced garlic; 1 tablespoon Worcestershire sauce; 2 teaspoons Cajun seasoning, homemade or store-bought; 2 bay leaves; 2 lb wild Georgia shrimp (2½5), peeled and deveined

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

Shrimp and grits is a revered dish that has been adopted by many Southern states as a staple of their cuisine. However, few know of its true origin in the Gullah Geechee communities of the Lowcountry. Gullah Geechee cuisine is a blend of West African, Native American, and European culinary traditions that developed over generations of enslaved Africans and their descendants who worked on the plantations of the coastal regions of South Carolina and Georgia. By honoring the Gullah Geechee roo