Edisto Island Shrimp and Grits

On Christmas Eve, my dad, sister, brother-in-law and I cook and eat all day, and watch all the Star Wars movies in chronological order—not the order they were released. Then we go to the theater on Christmas Day to see the latest one.

This Shrimp and Grits recipe developed during my senior year at the University of Mississippi (Ole Miss). I created my own version by taking a little from other recipes and experimenting until I found something I liked. Turns out other people liked it too—my friends encouraged me to enter a contest, and it won the 2013 Consumer’s Choice in the Amateur Division of the Jekyll Island, Georgia, Shrimp and Grits Festival. —Oliver Hartner

By / Photography By Shell Royster | November 14, 2017

Ingredients

  • 1 pound Andouille sausage, diced
  • 6 cups chicken stock
  • 1 cup scallions
  • 2 cups stone-ground grits
  • 1 pound bacon
  • 2 pounds medium shrimp, peeled
  • Lime or lemon pepper (to taste)
  • 8 ounces cream cheese
  • 6 limes, cut in half

Instructions

Add diced andouille sausage, chicken stock and scallions to a large pot and bring temperature to medium. Add grits when the mixture begins steaming and stir occasionally to prevent burning.

Cook bacon until crisp; remove bacon to drain and reserve the drippings. Season uncooked shrimp generously with citrus pepper. Add the cream cheese to the grits, stirring until it melts into the grits; reduce to low heat. Juice the limes and add to the bacon drippings. Whisk together and bring to high heat. When bubbles form in the skillet, add the shrimp. Cook shrimp until pink and firm, usually about 3 minutes, watching carefully to not overcook. Remove shrimp from skillet and place in a separate bowl.

Stir lime juice and bacon drippings into the pot of grits.

Plate the grits and top with shrimp and bacon.

Ingredients

  • 1 pound Andouille sausage, diced
  • 6 cups chicken stock
  • 1 cup scallions
  • 2 cups stone-ground grits
  • 1 pound bacon
  • 2 pounds medium shrimp, peeled
  • Lime or lemon pepper (to taste)
  • 8 ounces cream cheese
  • 6 limes, cut in half
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60