Charleston Shrimp and Grits

This Charleston Shrimp and Grits with Crab Gravy is the epitome of Southern comfort food. The creamy, cheesy stone-ground grits provide the perfect base for the rich and flavorful shrimp and crab gravy. The deep, savory notes from the slow-cooked roux, infused with aromatic sage, thyme, and a touch of sherry, create a sauce that envelops the seafood in pure decadence. Traditionally a Lowcountry staple, this dish is a beautiful fusion of African, French, and Southern culinary influences. Whether you’re serving it up for brunch, a family dinner, or a special occasion, this shrimp and grits recipe is sure to impress. Pair it with a crisp white wine or a cold wheat beer for the ultimate dining experience.

Full Recipe:

Ingredients:

For the Cheddar Cheese Grits:

  • 4 ½ cups water
  • 1 cup stone-ground grits
  • 1 teaspoon Kosher salt
  • ¾ cup white or yellow cheddar cheese, freshly grated
  • ¼ cup Parmesan cheese, freshly grated
  • 4 tablespoons butter
  • Freshly ground black pepper
  • Hot sauce (optional)

For the Shrimp and Crab Gravy:

  • 8–12 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large sweet onion, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 ¼ cups all-purpose flour
  • 2 tablespoons fresh sage, muddled
  • 1 tablespoon fresh thyme leaves
  • ⅔ cup dry sherry
  • ¼ cup Worcestershire sauce
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 3 ½–4 ½ cups low-sodium chicken broth (or a mix of clam juice and 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

Directions:

  1. Prepare the Grits: In a non-stick pan, bring the water to a rolling boil. Whisk in salt and grits, then reduce heat to simmer. Cook for 35–40 minutes, stirring frequently.
  2. Once the grits are tender, turn off the heat and stir in cheddar, Parmesan, and butter. Season with black pepper and hot sauce. Cover to keep warm.
  3. Make the Crab Gravy: In a large Dutch oven over medium heat, melt 8 tablespoons butter with olive oil. Add garlic, onion, celery, and bell pepper. Sauté until onions are translucent, about 10 minutes.
  4. Adjust heat to high and sprinkle in flour, whisking constantly to form a roux. Continue cooking until the mixture turns golden brown, about 5 minutes.
  5. Reduce heat to medium-low and cook, stirring often, until the roux deepens in color, about 20–30 minutes.
  6. Stir in sage, thyme, sherry, Worcestershire sauce, nutmeg, and cayenne. Slowly whisk in broth, ½ cup at a time, until desired consistency is reached.
  7. Return heat to medium, bring to a simmer, and stir in tomato paste. Season with salt and pepper. Simmer for 15 minutes.
  8. Add shrimp and cook for 3–4 minutes. Gently fold in crab meat and simmer for another 10 minutes.
  9. Serve: Ladle the shrimp and crab gravy over warm cheddar grits. Garnish with fresh herbs, hot sauce, or lemon wedges if desired.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 673 kcal | Servings: 4

The History of Shrimp and Grits

The origins of shrimp and grits can be traced back to the Gullah Geechee people, descendants of enslaved Africans who settled along the Sea Islands and coastal regions of the Carolinas, Georgia, and Florida. Due to their isolation, the Gullah Geechee developed a distinct culture, language, and cuisine, blending African culinary techniques with local ingredients.

Grits, made from ground corn, were a staple in their diet, influenced by African porridges made from grains like millet and rice. Shrimp, abundant in the nearby coastal waters, became a natural pairing. Originally considered a humble fisherman’s breakfast, shrimp and grits gained popularity across the South and eventually found its way onto the menus of fine dining establishments.

The Charleston version of this dish, featuring a crab-infused gravy, highlights the region’s rich seafood traditions and showcases how simple ingredients can be transformed into something truly extraordinary.

What Makes This Recipe Special?

This particular recipe stands out for several reasons:

  1. The Addition of Crab Gravy: Unlike simpler versions of shrimp and grits, this dish incorporates a deeply rich and flavorful crab gravy, made with a roux, fresh herbs, Worcestershire sauce, and a hint of sherry. The gravy not only enhances the dish’s depth of flavor but also highlights the natural sweetness of the seafood.
  2. Perfectly Cooked Shrimp: Large, fresh shrimp are quickly sautéed to retain their tender, juicy texture. They soak up the savory notes of the gravy, making every bite deliciously satisfying.
  3. Creamy Stone-Ground Grits: The use of stone-ground grits rather than instant grits is key. These traditional grits offer a richer texture and flavor, absorbing the sharpness of cheddar cheese and the umami notes of Parmesan for an incredibly creamy consistency.
  4. True Lowcountry Flavors: The dish stays true to its Charleston and Gullah Geechee roots, incorporating classic Southern seasonings and techniques passed down through generations.

Pairing and Serving Suggestions

Shrimp and grits can be enjoyed for breakfast, brunch, lunch, or dinner, making it one of the most versatile Southern dishes. The richness of the crab gravy pairs beautifully with several side dishes and accompaniments, enhancing the overall experience.

Best Side Dishes

  • Fried Okra: A crispy, crunchy contrast to the creamy grits and savory gravy.
  • Collard Greens: A traditional Southern side that adds a slightly bitter, earthy balance.
  • Cornbread: A sweet, buttery complement that helps soak up the delicious gravy.
  • Black-Eyed Peas: A hearty, protein-packed addition for a well-rounded meal.
  • Pickled Okra or Green Tomatoes: The acidity from pickled vegetables cuts through the richness of the dish.

Best Drinks to Pair with Shrimp and Grits

  • Chardonnay: A full-bodied white wine with buttery notes complements the creamy grits and seafood.
  • Wheat Beer (Hefeweizen): Its light, slightly citrusy profile pairs well with the delicate flavors of shrimp and crab.
  • Sweet Tea: A classic Southern beverage that balances the dish’s savory elements with a touch of sweetness.
  • Bourbon Old Fashioned: For those who enjoy cocktails, a well-crafted Old Fashioned enhances the smoky, rich undertones of the dish.

Tips for the Best Shrimp and Grits with Crab Gravy

  • Use Fresh Seafood: Fresh, local shrimp and crab make a significant difference in flavor. If fresh isn’t available, frozen seafood can be used, but always thaw it properly before cooking.
  • Don’t Rush the Roux: The crab gravy starts with a roux (a mixture of butter and flour), which should be cooked slowly to develop a rich, deep flavor. A properly browned roux enhances the overall taste of the dish.
  • Season as You Go: Because shrimp and crab naturally contain salt, taste the dish frequently while cooking to avoid over-seasoning.
  • Opt for Stone-Ground Grits: They take longer to cook but result in a far superior texture and flavor compared to quick or instant grits.

The Cultural Significance of Shrimp and Grits

Shrimp and grits are more than just a meal—they tell a story of heritage, resilience, and culinary evolution. The dish embodies the Gullah Geechee influence on Southern cooking, preserving the flavors and techniques of African cuisine while adapting to local ingredients.

In Charleston, shrimp and grits are celebrated as a quintessential Lowcountry dish, enjoyed by locals and visitors alike. Many renowned restaurants put their own twist on the recipe, incorporating everything from andouille sausage to tomatoes or smoked Gouda. However, the heart of the dish remains the same simple, hearty ingredients brought to life through expert cooking.

Conclusion:

Charleston Shrimp and Grits with Crab Gravy is a dish that captures the essence of Southern hospitality and culinary excellence. Whether you’re making it for a cozy weekend brunch or a special dinner gathering, this recipe brings people together through rich flavors and comforting textures.

By embracing traditional cooking techniques and honoring its Gullah Geechee roots, this version of shrimp and grits delivers authentic Lowcountry flavors in every bite. Serve it with your favorite sides and drinks, and enjoy a true taste of Charleston’s culinary heritage.

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