Lowcountry Shrimp and Grits

Ingredients

While the original Serbian Propeć is a grilled dish typically made with meat, the Lowcountry adaptation focuses on seafood, specifically shrimp. The flavors and ingredients have been adjusted to reflect the unique characteristics of Lowcountry cuisine, incorporating elements such as smoky bacon and fresh herbs. Additionally, the original dish is typically served with traditional Serbian sides, while the Lowcountry version pairs the shrimp and grits with complementary Southern side dishes. We alse have the original recipe for Propeć, so you can check it out.

• 1 lb (450g) fresh shrimp, peeled and deveined 1 lb (450g) fresh shrimp, peeled and deveined
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (185g) stone-ground grits 1 cup (185g) stone-ground grits
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons (28g) butter 2 tablespoons (28g) butter
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or green onions, chopped (for garnish) Fresh parsley or green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. 4.
   In a separate saucepan, bring the chicken broth and water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits according to the package instructions, stirring occasionally.
5. 5.
   Once the grits are cooked, stir in the heavy cream, butter, Old Bay seasoning, and cooked bacon. Season with salt and pepper to taste.
6. 6.
   To serve, spoon a generous portion of the creamy grits onto a plate or bowl. Top with the cooked shrimp and garnish with fresh parsley or green onions.

Treat your ingredients with care...

• Shrimp — Ensure that the shrimp are fresh and properly deveined before cooking.
• Stone-ground grits — Use stone-ground grits for the best texture and flavor. Follow the package instructions for cooking time and ratios.
• Old Bay seasoning — Adjust the amount of Old Bay seasoning according to your preference for spiciness.

Tips & Tricks

• For a smokier flavor, use smoked bacon.
• Add a splash of hot sauce or Worcestershire sauce for an extra kick.
• Experiment with different garnishes such as lemon wedges or crispy fried onions.
• If stone-ground grits are not available, you can substitute with regular grits or polenta.
• To make the dish more indulgent, top it with a poached or fried egg.

Serving advice

Serve the Lowcountry Shrimp and Grits hot, as a main course. Accompany it with a side of collard greens or sautéed vegetables for a complete Southern meal.

Presentation advice

To enhance the presentation, arrange the shrimp on top of the creamy grits and sprinkle the dish with fresh herbs. Serve it in a shallow bowl or on a large plate to showcase the vibrant colors and textures.