Updated: Mar 21
Gullah slaves would periodically receive an allowance of food, including grits. Making the most of their local resources on the coast, the Gullahs would catch shrimp and other fish in nets and cook them in a variety of ways, including with grits. So while we look at this as a simple dish, it meant a lot to them long ago. There are so many variations to the delicious, low country dish, but being Italian, I like it incorporates an Italian flare to mine. If you can find real stone ground grits, use those because they add such a good, hearty base for the topping. In Italian, we would call shrimp and grits, gamberi e grana!
You will need:
1/2 lb shrimp peeled and deveined
2 garlic cloves minced
1 shallot minced
2 Andouille sausage links sliced and quartered
1 small container of cherry tomatoes sliced
1 tbsp butter
1/2 cup white wine
1/2 cup grated pecorino mixed with hot water
Juice of half a lemon
4 basil leaves chopped
Shaved pecorino ( optional)
1 cup stone ground grits
3 cups chicken stock
1 cup water
1 tbsp Butter
1/2 tsp salt
In a saucepan with a lid, add the chicken stock, salt, and water, bring to a boil then add grits ( needs 25 -30 minutes to cook, add butter and remove the lid the last 5 minutes)
Meanwhile, In a large skillet, coat the bottom with olive oil, and add sausage, shallot, and garlic. Cook for 10 minutes ( sizzling) until flavors blend, then add sliced tomatoes and cook until soft. Once the tomatoes are soft, add the shrimp cooking them for about 2 minutes on each side. Add 1 tbsp butter, wine, lemon, and pecorino mixture. Once everything is simmering, turn off and remove from heat.
Spoon grits into a large bowl, and top with shrimp mixture. Top with basil, some shaved pecorino, and a squeeze of lemon juice.
Time-consuming but SOOOO worth it!