Lowcountry Shrimp and Grits

Ingredients

In this adaptation of the original Taiwanese dish Ô-á mī-sòa, we have transformed it into a classic Lowcountry favorite. While Ô-á mī-sòa traditionally features wheat noodles and a soy-based sauce, our Lowcountry Shrimp and Grits replaces the noodles with creamy stone-ground grits and incorporates a rich and savory shrimp sauce. This adaptation embraces the flavors and ingredients of Lowcountry cuisine, showcasing the region's love for seafood and comforting dishes. We alse have the original recipe for Ô-á mī-sòa, so you can check it out.

• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 1 cup (240ml) stone-ground grits 1 cup (240ml) stone-ground grits
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 tbsp (56g) unsalted butter 4 tbsp (56g) unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 26g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually whisk in the stone-ground grits and reduce the heat to low. Cook the grits, stirring occasionally, for about 30 minutes or until they are thick and creamy.
2. 2.
   In a separate skillet, melt 2 tablespoons of butter over medium heat. Add the onion, garlic, and green bell pepper. Sauté until the vegetables are tender and fragrant.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
4. 4.
   In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to release the flavors.
5. 5.
   Pour in the chicken broth and bring it to a simmer. Cook for 5 minutes to allow the flavors to meld together.
6. 6.
   Stir in the heavy cream and return the shrimp to the skillet. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. 7.
   To serve, spoon a generous portion of the creamy grits onto a plate and top it with the shrimp and sauce. Garnish with fresh parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. You can also use frozen shrimp, just make sure to thaw them before cooking.
• Stone-ground grits — Use high-quality stone-ground grits for the best flavor and texture. Follow the package instructions for the correct water-to-grits ratio and cooking time.

Tips & Tricks

• For extra flavor, you can add crispy bacon or sausage to the shrimp sauce.
• If you prefer a spicier dish, increase the amount of cayenne pepper or add hot sauce to taste.
• To make the dish dairy-free, substitute the butter with olive oil and use coconut milk instead of heavy cream.
• Experiment with different toppings such as grated cheese, green onions, or diced tomatoes for added freshness.

Serving advice

Serve the Lowcountry Shrimp and Grits hot, straight from the stove. The creamy grits provide a comforting base for the flavorful shrimp and sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of Lowcountry Shrimp and Grits, consider serving it in individual bowls or on a large platter. Arrange the shrimp on top of the creamy grits and drizzle the sauce over them. Sprinkle some chopped parsley on top for an attractive finishing touch.