Tag Archives: shrimp and grits

Shrimp Boil & Grits | The Sportsman’s Table

Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.

Lee's Farmers Market
Certified South Carolina

Shrimp Boil and Grits

Ed Dombrowski

Ingredients

  • 2 garlic cloves (minced)
  • 1 shallots ( minced)
  • 1 cup diced Andouille Sausage
  • 1/2 cup mixed colored peppers
  • 1 corn (off the cob)
  • 6 small potatoes (already boiled) cut into quarters
  • 1/2 cup white wine
  • 4 tbl butter
  • 1 lb shrimp
  • 1 tbl Boil seasoning
  • 1 lemon
  • 3 tbl oil

Procedure:

1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.

2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.

3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.

4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.

5. Place your grits on plate or bowl, spoon  it onto your grits and add any other ingredients like bacon or okra.

Serves 2

South Carolina Grit Bog | The Sportsman’s Table

Jake Rowles the Executive Chef at “The Parsons Table” in Little River, SC serves up a low country favorite for Bob.

South Carolina Grit Bog

Jake Rowles

Ingredients

  • ½ gallon chicken stock
  • 2 green bell peppers
  • 2 yellow onions
  • 2 # chicken
  • 2 #polska kielbasa sliced
  • 2 bay leaves
  • 1 tbsp thyme
  • 1 tsp sage
  • 1tsp red pepper flake
  • Salt and pepper

Procedure:

Boil 30 min

Add ½ gallon milk

Simmer 10 min

Add 4 cups Palmetto Pride Stone Ground Yellow Grits

2 cups shredded cheddar

Serves 8-12

*top with local shrimp for Shrimp and grits (optional)

Ritchie’s Shrimp & Grits | The Sportsman’s Table

Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.

https://www.facebook.com/Ritchies-General-Store-Eatery-106947144946880/

Ritchie’s Shrimp and Grits

Grits

Ingredients

  • 1 c.  Stone ground grits 
  • 2c. Water
  • 2 tsp salt
  • 2 c cream
  • 1 c shredded parmigiana cheese

Procedure:

Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.

Shrimp

  • 2 Tbsp butter
  • 1/2 green pepper cut in slices
  • 1/4 red onion cut in slices
  • 1/4 c white wine
  • 4 ounces smoked sausage cut into half rounds
  • 4 ounces cut white corn
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 24 each 24-32 shrimp

Procedure:

Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.

For plating put a bed of grits on the plate and top with shrimp mixture and serve hot

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes | The Sportsman’s Table

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes

  • 3 large tomatoes, diced
  • 1 medium onion, diced
  • 3-4 cloves of garlic, peeled and minced
  • 2 jalapenos, gutted and diced
  • 2 Tbs. butter
  • 1 tsp. salt & pepper
  • 1/3 c. white wine
  • 1/4c. water

In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes.  Add tomatoes, wine, and water.  Cover and simmer for 30 minutes – stirring occasionally.  Remove lid and reduce until thickened.

Altman Farm & Mill Grits should be prepared according to the package.

Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined.  Fry the shrimp according to the directions on the package.