Grand Strand Shrimp & Grits

 

I first tasted Shrimp & Grits in Murrells Inlet, South Carolina. Since that day, I've searched for a recipe that emulated the creamy, flavorful grits topped with a rich sauce of shrimp and Andouille sausage. This recipe is quite easy to make, and the result is heavenly. Serves 4 as a main course 

1C stone ground grits 

2t chopped fresh garlic 

2C chicken stock or broth 

2C milk 

1/2C shredded parmesan cheese 

1t fresh thyme, chopped 

2T butter 

Salt and pepper to taste ** 

 4oz cured pork side meat, country ham or Andouille sausage 

1lb large white shrimp, peeled, deveined, and tails removed 

1 medium tomato, peeled, seeded and chopped 

3 scallions, sliced thin 

1/2C dry white wine 

2T bourbon 

1t chopped garlic 

1T stone ground mustard 

1C heavy cream 

1T butter 

1. To make grits, sauté 2 T chopped garlic in 1 T butter; then add grits, milk and chicken stock. Bring to a boil, stirring frequently. Season with salt and pepper, reduce heat, cover and simmer for 30 minutes, stirring occasionally. Remove from heat and stir in fresh thyme, parmesan cheese and remaining T of butter. Taste and adjust seasoning. Cover and keep warm. 
2. Dice pork and heat large sauté pan. Sauté pork in butter for 1 minute or until browning around edges. 
3. Add shrimp and garlic and sauté on high heat for 1-2 minutes, until shrimp are just turning white in color. 
4. Deglaze with bourbon, then white wine, and then add mustard, tomatoes, scallions and cream. Simmer for 1 minute to combine and reduce sauce. 
5. Spoon grits into four bowls, then spoon shrimp mixture over the top. 
6. Serve immediately.