Shrimp and Grits

A Lowcountry Classic with a Little Extra Kick

Shrimp and grits is one of those dishes that proves simple ingredients can turn into something seriously memorable.

This version stays close to its Lowcountry roots while bringing in a few OSPC twists. The shrimp gets a long marinade with garlic, chile, lime, and Suave Agave, then cooks down with tomatoes and corn into a rich pan sauce. Spoon the whole thing over slow-cooked, cheesy stone-ground grits and there’s a good chance you won’t have leftovers.

A few things before you get started: skip the quick grits if you can, give the shrimp a full 4–6 hours to marinate, and use good-quality domestic white shrimp whenever possible.

Preparation:

1. In a small bowl, combine the minced garlic, finely chopped onion, chile, lime juice, olive oil, and Suave Agave.
2. Add the shrimp and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, stirring occasionally.
3. When you’re ready to cook, start with the grits. Add the stone-ground grits and 2 cups of vegetable stock to a medium saucepan over low heat.
4. Bring to a gentle simmer, cover, and cook for about 15 minutes.
5. Uncover and add another 1/2 cup of vegetable stock. Continue cooking slowly, stirring occasionally to prevent the grits from sticking.
6. Continue adding the remaining stock gradually as it is absorbed. Cook for about 45 minutes total, or until the grits are tender and creamy.
7. Stir in the salt, butter, and cheddar cheese. Mix until smooth, then remove from the heat and allow the grits to rest for a few minutes.
8. About halfway through cooking the grits, begin the shrimp.
9. Heat olive oil in a heavy cast-iron skillet over medium-high heat until very hot.
10. Remove the shrimp from the marinade, scraping off any excess and reserving all of the marinade.
11. Add the shrimp to the skillet and sear without moving them until nicely browned on the first side. Flip and brown the second side.
12. Add the reserved marinade to the skillet and cook for about 2 minutes, or until fragrant.
13. Add the chopped red onion, sweet red pepper, and halved cherry tomatoes. Reduce the heat and allow the tomatoes to soften and begin creating a sauce.
14. Add the corn, reduce the heat to low, and simmer for about 20 minutes, allowing the vegetables, shrimp, and pan juices to come together.
15. Spoon the creamy cheddar grits into bowls and top generously with the shrimp, vegetables, and pan sauce.

Pro Tip:

Start the shrimp about halfway through cooking the grits. The timing works out so both components finish together, and the shrimp mixture gets enough time to build a rich pan sauce without rushing the grits.

Make It Your Own:

• Add crumbled bacon for extra smoky flavor
• Use jalapeño instead of Fresno chile if that’s what you have
• Add more cheddar for extra-rich grits
• Finish with sliced scallions or fresh parsley
• Add a squeeze of lime right before serving for extra brightness

What To Serve It With:

This dish is hearty enough to stand on its own, but it pairs nicely with collard greens, roasted okra, a simple green salad, or crusty bread for soaking up the extra sauce.