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14 May

Shrimp & Grits – Coastal Cupboard Chef Bryan Breland

Being a transplant chef here in South Carolina, it was sink or swim when it came to cooking some of the native dishes. So many things here sound a bit weird, Frogmore stew, sound juxtaposed, chicken and waffles or just sound foreign, pea and bacon pirlou. But I have to say that shrimp and grits intrigued me the most. I had heard of this concoction growing up in Southern California although I never thought that I would prepare it on a regular basis in my life. In fact, grits in my mind, were to be served with butter and brown sugar. They certainly weren’t savory and never would there be shrimp added to mine. Yet when I traded one coast for another I felt this unique and wonderful dish tugging on me to come and try it. And try it I did! This dish had become one of my all-time favorites. Although I have been cooking in Lowcountry for eight years and have used everything from apples to champagne to chanterelles to prepare this dish, the recipe that follows is close to my heart. It is a combination of some of my favorite variations and if done right, I am sure it will be one of yours as well.

As the premier kitchen supply store here in the Lowcountry, we here at Coastal Cupboard not only have all of the tools to make this dish come to life, but we also have the experience and know-how when you need a little inspiration or guidance. From our Big Green Egg grills to shrimp deveiners to the knowledge of our in-house chef ad staff, we can accommodate you, whatever your needs. And when you need to add that special something to your shrimp and grits we can provide whatever you need.

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Grits Ingredients

  • 2 cups Anson Mills Grits
  • 1 Onion Fine Dice
  • 1/2 Pound Bacon Diced
  • 2 cups Milk
  • 2 cups Heavy Cream
  • 4 cups Chicken Stock
  • 1 Jalapeño Seeded
  • 5 oz Bousin Garlic and Herb Cheese
  • 1/2 Tablespoons Cumin
  • Salt and Pepper to Taste


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Gravy Ingredients

  • 1 Pound Shrimp Peeled and Deveined and grilled
  • 1 Cup Andouille Sausage Diced
  • ½ Pound Bacon Diced
  • 1 Cup Tasso Ham Diced
  • 1 Yellow Onion Diced
  • 1 Red Bell Pepper Diced
  • 1 Yellow Bell Pepper Diced
  • 2 Tablespoons Butter
  • 2 Tablespoons Garlic
  • ½ Cup Sherry
  • Salt and Pepper
  • ½ Cup Heavy Cream
  • 1 Tablespoon Toasted Fennel
  • Chopped Scallions (if desired)


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Grits Directions

Add bacon, onion and jalapeño to a pan over medium-low heat and cook down until the onions are completely translucent . Add grits and continue to stir for about one minute. Cup by cup add the milk and heavy cream, leaving one minute in between each time you add another. Repeat the same process with the chicken stock and continue to stir. Add your cumin, salt and pepper while maintaining the medium-low heat. It is most important to continue to stir the grits until finished cooking. You may find yourself having to add another cup or so of chicken stock or milk, whatever you choose, in order to get the desired consistency. Fold in Boursin cheese and chives if desired.
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Gravy Directions

Before cooking in kitchen, start a medium high heat fire in either your gas, charcoal or electric grill (I use electric and it works fine). Grill shrimp until almost cooked all the way through, about two minutes on each side. When you add them to the gravy they will continue to cook the rest of the way. In a large sauté pan over medium high heat cook the bacon until cooked although still soft. Use a slotted spoon remove bacon and reserve. Add onion, peppers, garlic, sausage and ham and cook for 4 minutes over medium heat. Add the fennel and shrimp and deglaze pan with the sherry and reduce by half. Fold in the butter and the heavy cream and add the remaining bacon. Season accordingly with salt and pepper and serve over the grits. Garnish with scallions if desired For more from the Coastal Cupboard – http://www.thecoastalcupboard.com

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