Lowcountry Shrimp and Grits

Ingredients

In this adaptation of Kalinté to Lowcountry cuisine, the traditional Mauritian flavors are transformed into a quintessential Southern dish. The original dish's spices and ingredients are replaced with Lowcountry staples such as shrimp, bacon, and stone-ground grits. The cooking techniques and flavors are adjusted to reflect the rich culinary heritage of the Lowcountry region. We alse have the original recipe for Kalinté, so you can check it out.

• 1 pound (450g) fresh shrimp, peeled and deveined 1 pound (450g) fresh shrimp, peeled and deveined
• 6 slices of bacon, chopped 6 slices of bacon, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions or parsley for garnish Chopped green onions or parsley for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 13g)
• Carbohydrates: 25g (Sugar: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. 4.
   In a separate saucepan, bring the chicken broth to a boil. Slowly whisk in the stone-ground grits and reduce the heat to low. Cook the grits, stirring occasionally, for about 20-25 minutes or until they reach a creamy consistency.
5. 5.
   Stir in the heavy cream and butter into the cooked grits until well combined. Season with salt and pepper to taste.
6. 6.
   Return the cooked shrimp and bacon to the skillet with the onion and garlic mixture. Stir to combine and heat through.
7. 7.
   To serve, spoon a generous portion of the creamy grits onto a plate or bowl. Top with the shrimp and bacon mixture. Garnish with chopped green onions or parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before cooking to remove the digestive tract.
• Stone-ground grits — Follow the package instructions for the correct cooking time and ratio of liquid to grits. Stir occasionally to prevent sticking.

Tips & Tricks

• For extra flavor, add a splash of hot sauce or Worcestershire sauce to the shrimp and bacon mixture.
• If stone-ground grits are not available, you can use regular grits or instant grits, adjusting the cooking time accordingly.
• To make the dish spicier, add a pinch of cayenne pepper or red pepper flakes to the shrimp and bacon mixture.
• For a lighter version, use turkey bacon instead of regular bacon.
• Serve the dish with a side of collard greens or sautéed vegetables for a complete Southern meal.

Serving advice

Lowcountry Shrimp and Grits is best served hot. Divide the creamy grits among plates or bowls and top with the shrimp and bacon mixture. Garnish with chopped green onions or parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of Lowcountry Shrimp and Grits, use a shallow bowl or plate to showcase the creamy grits and arrange the shrimp and bacon mixture on top. Drizzle any remaining sauce over the dish for added visual appeal.