Lake Norman Magazine

Low Country Classic

Richard Rudisill

If there is one single dish that is synonymous with low country cooking it is shrimp and grits. This low country combination is seen on menus all over the country and for good reason. It is one of those classic dishes that is simple yet refined. The use of quality fresh shrimp and stone ground grits is what will set some version miles apart from others.Using a braising technique to cook the shrimp will keep them moist and incorporate tons of flavor into the dish. Any good Cajun or blackening season will do just fine. The soft silky creaminess of the grits is the perfect counter point to the spicy shrimp. If you aren’t a fan of spicy simply use your favorite spice or rub in place of the Cajun seasoning to suit your preference. When cooking good quality stone ground grits, give yourself plenty of time to let the grits cook nice and slow until they become smooth and creamy. You “can” cook them in a half an hour or so, but taking the extra time to let them cook over very, very low heat will allow them break down and will make a huge difference in the finished product.Find more great recipes like these from Chef Troy on his website www.cheftroy.net, and be sure to watch Troy live every Tuesday morning on WCCB Charlotte’s morning show News Rising from 7-9 am.

Cajun Style Beer Braised Shrimp and Grits 2 Tablespoons-Unsalted Butter 2 Teaspoons-Cajun/Blackened Seasoning 2 Cloves-Garlic-or one tablespoon 1 Each-Jalapeno-deseeded and diced 2 Each-Green Onions-sliced thin, white and green parts separate 1 Tablespoon-Worcestershire Sauce 1 Tablespoon-Lemon Juice 1 Pound-16/20 Shrimp-peeled and deveined 1 Cup-Light Beer ¼ Cup-Chicken Stock 2 Tablespoons-Butter 1 Recipe-Creamy Grits-recipe belowDirections1. Heat butter over medium heat and add seasoning, garlic, jalapeno, white part of onion, Worcestershire and lemon.2. Stir to combine, add shrimp and cook for one minute stirring frequently.3. Add beer, stock and cook for one more minute, stirring. 4. Add butter, lower heat and cook until butter is melted and incorporated into sauce stirring.5. Spoon grits into bowl, top with shrimp, drizzle with sauce and garnish with green onion tops.Creamy Grits ½ Cup-Stone Ground Grits 3 Cup-Whole Milk 1/2 Cup-Water-plus extra 3 Tablespoons-Unsalted Butter To Taste-Kosher Salt/Black Pepper ½ Cup-White Cheddar CheeseDirections1. Bring water and milk to a low boil in a non-stick pot, be careful not boil over. 2. Slowly add grits while mixing with a wire whip until all grits are incorporated. 3. Lower heat to lowest setting, stir in butter, salt/pepper/, cook for 20 minutes or up to an hour. 4. Add more water if grits become too thick, stir frequently to prevent sticking.5. Add cheese, stir to combine and cook another 15 minutes or until creamy. 6. Make sure grits are a little loose by adding a little water if needed.7. Remove from heat and serve.

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