Charleston Shrimp & Grits with Crab Gravy is a true celebration of Southern coastal cuisine. Creamy, cheesy stone-ground grits serve as the perfect base for a velvety, seafood-infused gravy made with tender shrimp and luxurious lump crab meat. The deep, rich flavors of the roux-based gravy, infused with sherry, Worcestershire sauce, and aromatic herbs, bring an irresistible depth to every bite. This dish is a reflection of the Gullah-Geechee culinary tradition, passed down through generations along the Sea Islands. It’s not just a meal it’s an experience, a warm embrace of history, culture, and comfort. Whether served as a hearty breakfast, a weekend brunch showstopper, or a satisfying dinner, this dish will transport you straight to the heart of Charleston with its rich flavors and Southern charm.
Full Recipe:
Ingredients:
For the Cheddar Cheese Grits:
- 4 ½ cups water, at a rolling boil
- 1 cup stone-ground grits (white or yellow)
- 1 teaspoon Kosher salt
- ¾ cup cheddar cheese (white or yellow), freshly grated
- ¼ cup Parmesan cheese, freshly grated
- 4 tablespoons butter
- Black pepper, freshly ground
- Hot sauce (optional)
For the Shrimp and Crab Gravy:
- 8 – 12 tablespoons unsalted butter, cut into individual tablespoons
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large sweet onion (Vidalia), finely chopped
- 2 ribs celery, finely diced
- 1 red bell pepper, finely diced
- 1 ¼ cups all-purpose flour
- 2 tablespoons fresh sage leaves, muddled
- 1 tablespoon fresh thyme leaves
- ⅔ cup dry sherry
- ¼ cup Worcestershire sauce
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon cayenne pepper
- 3 ½ to 4 ½ cups low-sodium chicken broth (or fish stock)
- 1 tablespoon tomato paste
- Kosher salt and black pepper, to taste
- 3 pounds large shrimp, peeled and deveined
- 1 pound jumbo lump crab meat (fresh or high-quality canned)
Directions:
- Prepare the Grits:
- In a non-stick sauté pan, bring the water to a rolling boil.
- Whisk in salt and grits, then reduce heat to a low simmer.
- Stir frequently and cook for 35 to 40 minutes until tender.
- Turn off the heat, stir in cheeses, butter, and season with black pepper and hot sauce (if desired).
- Cover and keep warm.
- Make the Crab Gravy:
- In a heavy-bottomed pot or Dutch oven over medium heat, melt 8 tablespoons of butter with olive oil.
- Add garlic, onion, celery, and bell pepper. Sauté for about 10 minutes until onion is translucent.
- Increase heat to high, add flour, and whisk briskly to form a roux. Continue whisking until roux turns a deep brown, about 20-30 minutes.
- Stir in sage, thyme, sherry, Worcestershire sauce, nutmeg, and cayenne pepper.
- Slowly add 3 ½ cups of stock, stirring constantly. Adjust consistency by adding more stock if needed.
- Reduce heat and simmer for 15 minutes, then add tomato paste. Season with salt and pepper.
- Cook the Shrimp and Finish the Gravy:
- Add shrimp to the simmering gravy and cook for 3-4 minutes until pink.
- Gently fold in the crab meat and let the flavors meld for an additional 10 minutes.
- Assemble and Serve:
- Spoon a generous portion of grits into a bowl, creating a well in the center.
- Ladle shrimp and crab gravy over the top. Serve immediately with lemon wedges and hot sauce on the side.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 673 kcal | Servings: 4
The History of Shrimp and Grits
Shrimp and grits have deep historical roots, dating back to the early 19th century. The dish originated from the Gullah Geechee people, descendants of enslaved West Africans who lived along the Sea Islands and coastal regions of South Carolina, Georgia, and Florida. Grits themselves are derived from Native American cornmeal preparations, which were adopted and adapted over time into the creamy, slow-cooked staple that we know today.
For many years, shrimp and grits was considered a humble dish, often eaten for breakfast by fishermen who caught shrimp along the Carolina coast. They would cook the fresh shrimp in a simple gravy or sauce and serve it over grits as a nourishing and affordable meal. It wasn’t until the late 20th century that shrimp and grits gained national recognition, thanks in part to renowned chefs who began featuring it in upscale restaurants.
In 1985, chef Bill Neal of Crook’s Corner in Chapel Hill, North Carolina, famously introduced shrimp and grits to a wider audience by elevating it with rich flavors, cream-based sauces, and gourmet ingredients. Since then, variations of the dish have exploded in popularity, with each region adding its own twist.
What Makes This Recipe Special?
Charleston-style shrimp and grits are often distinguished by their depth of flavor and reliance on fresh, local ingredients. This version, featuring a crab-based gravy, enhances the dish’s seafood essence and adds a luxurious texture that makes it perfect for special occasions.
Unlike some modern interpretations that use heavy cream or bacon, this recipe relies on a deeply developed roux—a technique borrowed from Creole and Cajun cooking. A roux is a mixture of fat (in this case, butter and olive oil) and flour that is slowly cooked until it reaches a rich, nutty brown color. This is what gives the gravy its velvety consistency and deep, layered flavor.
Another unique aspect of this dish is the use of dry sherry and Worcestershire sauce, which add an umami depth to the seafood gravy. The combination of these ingredients, along with fresh herbs like thyme and sage, brings complexity and a touch of sophistication to the final plate.
The choice of grits is also critical. Traditional stone-ground grits take longer to cook than instant or quick grits, but their texture and flavor are unmatched. When cooked low and slow with butter, cheddar cheese, and Parmesan, they create the perfect creamy base for the bold flavors of the shrimp and crab gravy.
Tips for Making the Best Shrimp and Grits
While the recipe itself is relatively straightforward, there are a few key techniques that can take your shrimp and grits to the next level:
- Use Fresh, High-Quality Seafood
- Since seafood is the star of the dish, fresh shrimp and real lump crab meat are essential. If possible, opt for wild-caught shrimp from the Gulf or Atlantic coast for the best flavor.
- Develop a Deep Roux
- Patience is key when making the roux. It should reach a deep brown color, but not burn. Stir constantly to ensure even cooking.
- Season as You Go
- Layering flavors is important. Season each component grits, gravy, and shrimp individually to create a well-balanced final dish.
- Serve Immediately
- Shrimp and grits are best enjoyed fresh. If the grits sit too long, they can become stiff, and reheating them can alter their creamy texture.
- Customize to Your Preference
- While this recipe sticks closely to traditional Lowcountry flavors, feel free to add a personal twist. Smoked sausage, crispy bacon, or a dash of Cajun seasoning can bring an extra kick to the dish.
Pairing Suggestions
To round out your shrimp and grits experience, consider serving the dish with a few classic Southern sides:
- Collard Greens: Slow-cooked with smoked turkey or bacon for a slightly bitter, savory contrast.
- Fried Green Tomatoes: A crispy, tangy appetizer that complements the richness of the gravy.
- Cornbread: Buttery and slightly sweet, cornbread pairs perfectly with the creamy grits.
- Pickled Okra or Chow-Chow: These pickled condiments provide a nice acidity to cut through the dish’s richness.
When it comes to drinks, a full-bodied white wine, such as a Chardonnay or Viognier, pairs well with the creamy textures and seafood flavors. If you prefer beer, a wheat beer or a light lager is a refreshing choice.
Conclusion:
Charleston Shrimp and Grits with Crab Gravy is a dish that embodies the soul of Southern cooking. It tells a story of history, culture, and tradition, bringing together humble ingredients in a way that feels both comforting and indulgent. Whether enjoyed as a hearty breakfast, a special brunch, or a decadent dinner, this dish is a true taste of the Lowcountry.
With its deep, layered flavors and luxurious texture, this version with crab gravy takes the classic shrimp and grits to new heights. It’s a meal that deserves to be savored, shared, and celebrated just as it has been for generations in Charleston and beyond. So gather your ingredients, take your time with the roux, and get ready to enjoy one of the South’s most beloved culinary treasures.