Lowcountry Shrimp and Grits Ragù

Ingredients

In this Lowcountry adaptation, the traditional Italian Ragù Napoletano is transformed by incorporating the flavors and ingredients of the South. The original recipe typically uses beef or pork as the main protein, but in this version, succulent shrimp takes center stage. Additionally, the dish is served over creamy stone-ground grits, a staple in Lowcountry cuisine, instead of pasta. The spices and herbs used in the sauce are also adjusted to reflect the flavor profiles commonly found in Southern cooking. We alse have the original recipe for Ragù Napoletano, 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
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 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 celery stalk, diced 1 celery stalk, diced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 tablespoon (15ml) butter 1 tablespoon (15ml) butter
• 1 teaspoon (5ml) paprika 1 teaspoon (5ml) paprika
• 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1/2 teaspoon (2.5ml) cayenne pepper (optional, for heat) 1/2 teaspoon (2.5ml) cayenne pepper (optional, for heat)
• Salt and black pepper to taste Salt and black pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 35g (Sugars: 5g)
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil and butter over medium heat.
2. 2.
   Add the onion, garlic, bell pepper, and celery to the skillet. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Add the diced tomatoes, paprika, dried thyme, dried oregano, and cayenne pepper (if using) to the skillet. Stir well to combine.
4. 4.
   Reduce the heat to low and let the sauce simmer for 20-30 minutes, allowing the flavors to meld together.
5. 5.
   While the sauce is simmering, prepare the stone-ground grits according to the package instructions.
6. 6.
   Season the shrimp with salt and black pepper. Add the seasoned shrimp to the skillet with the sauce and cook until they turn pink and are cooked through, about 3-4 minutes.
7. 7.
   Serve the shrimp and sauce over a bed of creamy stone-ground grits.
8. 8.
   Garnish with fresh parsley and squeeze a lemon wedge over the dish before serving.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and are opaque.
• Stone-ground grits — Follow the package instructions for the correct water-to-grits ratio and cooking time. Stir occasionally to prevent sticking.

Tips & Tricks

• For extra flavor, you can add a splash of Worcestershire sauce or hot sauce to the sauce while simmering.
• If stone-ground grits are not available, you can use regular grits or polenta as a substitute.
• Feel free to customize the spice level by adjusting the amount of cayenne pepper or adding hot sauce according to your preference.
• Serve the dish with a side of collard greens or sautéed vegetables for a complete Southern meal.
• Leftovers can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Lowcountry Shrimp and Grits Ragù hot, with a sprinkle of fresh parsley and a squeeze of lemon juice. The dish pairs well with a side of collard greens or sautéed vegetables. Enjoy it as a comforting main course for lunch or dinner.

Presentation advice

To enhance the presentation, spoon the creamy stone-ground grits onto a plate or shallow bowl, creating a bed for the shrimp and sauce. Arrange the cooked shrimp on top of the grits and pour the flavorful tomato-based sauce over them. Garnish with a sprinkle of fresh parsley and serve with a lemon wedge on the side.