Low Country Shrimp and Grits

“This dish was derived from a trip to Charleston South Carolina several years ago,” says Karen DeGilio, executive chef of Fish in Asbury Park. “My husband and I stumbled upon a small local general store that had a few stools at a counter. Upon entering, an incredible aroma wafted through the entire space and we couldn't resist the invitation to sit and eat.”

Posted May 19, 2011

Low Country shrimp and grits.

Photo by Stuart Goldenberg.

“The grits were served with a choice of chicken, cat fish or shrimp. We asked if we could go into the kitchen to observe the preparation and we were welcomed by an older woman who kept us in the kitchen for over two hours telling us stories of her family’s history and her philosophy of cooking. She had us taste just about her entire menu.”

Serves: 2

Prepare 1 cup instant grits as listed on box

6 each peeled and devained U-12 Shrimp
1/4 cup diced plum tomatoes
3 Tb thinly sliced scallion whites
3 Tb cooked and diced Applewood Smoked Bacon
2 sprigs Thyme finely chopped
4 sprigs Parsley finely chopped
2-3 Tb blended oil

10 oz Lobster Stock

1 Tb softened butter

Saute Shrimp in blended oil just until they start to change color to a light pink.

Add tomatoes, scallions, bacon, thyme, parsley and Lobster stock.

Allow liquid to reduce, watching not to overcook shrimp.

Remove from heat, whisk in softened butter, add S&P to taste.

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