Best 2 Spicy Low Country Shrimp Grits Recipes

Prepare to embark on a culinary journey to the heart of the Lowcountry, where spicy shrimp grits reign supreme. This delectable dish, a harmonious blend of bold flavors and comforting textures, is a testament to the region's rich culinary heritage. Get ready to tantalize your taste buds as we delve into the secrets of creating the perfect spicy Lowcountry shrimp grits, a dish that will transport you to the vibrant streets and soulful kitchens of the South.

Here are our top 2 tried and tested recipes!

SPICY LOW-COUNTRY SHRIMP AND GRITS

Spicy Low-Country Shrimp and Grits image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar
1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Steps:

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

SPICY LOW-COUNTRY SHRIMP & GRITS

Spicy Low-Country Shrimp & Grits image

Being from the South, grits are a staple for use in so many recipes for breakfast, lunch AND dinner. I've found that I really like Polenta much better that the Dixie Lily white homoney grits I grew up on. Polenta has a rich buttery taste naturally with no need to add the amount of butter needed in homoney grits. This is my little...

Provided by sue bronner

Categories Seafood

Time 1h10m

Number Of Ingredients 17

Ingredients

3 c water (plus 1 cup milk for grits)
1 c uncooked polenta
1 Tbsp butter for grits
1-2 pinch salt to taste for grits
1 1/2 lb 21 count peeled and devained shrimp (sub frozen peeled shrimp thawed, tails removed)
2-3 small cooked andouille sausage links, sliced
2 small red bell peppers (sub 1 red and 1 yellow)
1 clove minced garlic
1/2 Tbsp cajun seasoning of your choice
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp dried thyme
splash of dry white wine (optional)
1-2 pinch salt and pepper to taste
1/4 c olive oil for shrimp saute
1/2 stick butter for shrimp saute
slice sliced green onions for garnish if desired

Steps:

1. Grits: In a tall pot bring water to a boil with 2-3 good pinches of salt, add Polenta whisking constatly to prevent clumps. Reduce heat to simmer until it begins to thicken. Stirring occasionally, watch as it thickens and add the milk a little at a time to get the desired thickness (I don't use a full cup of milk, but it varies per taste). Salt to taste simmer on low heat 20-30 minutes, as the shrimp are prepared.
2. Shrimp: In a shallow bowl, add cajun seasoning and toss shrimp to cover, then set aside. In a saute pan over medium-high heat, with a portion of oilve oil, add the cooked sausage to heat through about 3-5 minutes. Add butter to melt with garlic, peppers, white wine and seasonings; cook additional 3-5 minutes until incorporated. Finally add the shrimp and cook until pink and slightly curled in shape, about 3 minutes. Salt and pepper to taste.
3. Plate: Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.

Tips:

Use fresh shrimp. Fresh shrimp will give your grits a more flavorful and succulent taste.
Don't overcook the shrimp. Overcooked shrimp will become tough and chewy. Cook them just until they are pink and opaque.
Use a good quality grits. Stone-ground grits will give your dish a more rustic and hearty texture.
Cook the grits according to the package directions. This will ensure that they are cooked properly.
Add cheese to the grits for a creamy and rich flavor. Cheddar cheese and Parmesan cheese are both good choices.
Season the grits to taste with salt, pepper, and other spices. Cayenne pepper, paprika, and garlic powder are all good choices.
Serve the grits with your favorite toppings. Some popular toppings include shrimp, bacon, sausage, and eggs.

Conclusion:

Low country shrimp and grits is a delicious and easy-to-make dish that is perfect for any occasion. It is a versatile dish that can be served for breakfast, lunch, or dinner. You can also get creative with the toppings and add your own personal touch. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy meal, give low country shrimp and grits a try. You won't be disappointed!