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:
- 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.
- 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.
- 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.
- 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.
- Reduce heat to medium-low and cook, stirring often, until the roux deepens in color, about 20–30 minutes.
- Stir in sage, thyme, sherry, Worcestershire sauce, nutmeg, and cayenne. Slowly whisk in broth, ½ cup at a time, until desired consistency is reached.
- Return heat to medium, bring to a simmer, and stir in tomato paste. Season with salt and pepper. Simmer for 15 minutes.
- Add shrimp and cook for 3–4 minutes. Gently fold in crab meat and simmer for another 10 minutes.
- 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