I get a lot of requests for recipes from menus of past events so I thought why not offer a recipe each week of some of our favorite items. This week is the popular dish, Low Country Shrimp & Grits. We typically serve this as a station with an array of toppings so that guests can create and top as they please. We first started serving Shrimp & Grits about 6 years ago at  a lavish wedding for a couple from South Carolina. This is a staple of the Carolina “ladies who lunch” scene and each cook has their own version. I got the Shrimp gravy recipe from former US Congressman Floyd Spence and it is honestly the best I have ever tasted. The grits recipe came from the Food & Beverage Director of Olde Stone a posh golf community in Bowling Green Kentucky. Serve this up for your guests with a mini bar of crisp bacon, roasted red peppers, scallions, shredded cheeses, sun dried tomatoes, sasuteed mushrooms, and smoked sausage.

Shrimp Gravy

1/2 pound raw shrimp, peeled
2 Tablespoons fresh lemon juice
1 tbsp. Creole Seasoning
3 Tablespoons bacon grease
1 small onion, finely chopped (about 1/4 cup)
1/4 cup bell pepper, finely chopped
2 Tablespoons all-purpose flour
1/2 to 3/4 cup chicken broth
Grits (serving for 2 – 4)

In a bowl, sprinkle the shrimp with lemon juice, and Creole seasoning. Set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until onions become transparent. Sprinkle the flour over the vegetables and stir constantly, until the flour begins to brown. Add the shrimp with a little of the juice and chicken stock, stirring constantly and turning shrimp so they cook evenly. Cook for 2 to 3 minutes until the shrimp are done and the gravy is uniformly smooth, thinning with a little extra liquid if necessary. Have a whisk on hand for any lumps!


We use slow cooking stone ground grits, but at home instant will do just fine.

Prepare grits according to package directions using chicken broth instead of water. Finish with a large pat of butter and swirl with 1/4 cup heavy cream. If your grits get too think use the cream to thin as needed. These grits do not need any salt as the broth will season them very well.

Serves 4