CSM Recipe

Shrimp and Grits

An iconic Lowcountry shrimp and grits recipe with a rich sherry sauce.

Serves: 4Prep: 20 minTotal: 40 min

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Ingredients

3/4 tsp Camper Seasoning Mix
3 Tbsp all-purpose flour mix with Camper Seasoning Mix to make seasoned flour
3 Tbsp butter
4 slices bacon
1 lb shrimp peeled, deveined, tails on or off
1 medium onion finely chopped
1 medium green bell pepper finely chopped
3 cloves garlic minced
6 cups stoneground white grits cooked
1/4 tsp salt
1/8 tsp black pepper
1/2 cup cream sherry
1/2 cup half and half
1 cup chicken broth
bacon crumbled, for serving
1 bunch green onions chopped, for serving
2 lemons quartered, for serving

Cooking Steps

Step 1

Cook the bacon

Cook bacon over low heat until browned. Remove the bacon, let it cool, and crumble it. Leave the bacon grease in the pan.

Step 2

Cook the grits

While the bacon is cooking, prepare the stoneground white grits according to the package directions.

Step 3

Cook the shrimp

Add the butter to the pan with the bacon grease. Add the shrimp and cook for 2 minutes on each side. Remove the shrimp and transfer to a plate.

Step 4

Sauté the vegetables

Add the garlic, onion, and green bell pepper to the pan. Sauté for 5 minutes.

Step 5

Add the seasoned flour

Add the seasoned flour mixture and stir for 2 minutes.

Step 6

Build the sauce

Slowly add the chicken broth and whisk to prevent or remove lumps. Add the half and half, then add the cream sherry, salt, and black pepper. Continue stirring until the sauce thickens.

Step 7

Finish the shrimp

Return the shrimp to the pan and continue stirring for 5 minutes. If the sauce is too thick, add additional chicken broth one tablespoon at a time.

Step 8

Serve

Divide the grits among plates or rimmed soup bowls. Spoon the shrimp and sauce over the grits. Top with crumbled bacon and chopped green onions and serve with lemon quarters.