Recipe from the Thermador Taste of America Cookbook
Shrimp and grits is the quintessential low-country dish, combining the state’s two best-known ingredients. Shrimp is vital to South Carolina’s coastal economy. The shrimping season is seven months long, with the peak season being from July through October. And St. George holds the World Grits Festival each spring.
3 tablespoons chopped fresh thyme or
1 tablespoon dried thyme, crumbled
3 tablespoons dry white wine
1 tablespoon olive oil
5 garlic cloves, minced
1 pound uncooked large shrimp,
Butter for dish
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
⅔ cup whole milk
1¼ cups shredded white cheddar cheese
¼ cup (½ stick) butter
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
4 large eggs, beaten to blend
1 teaspoon paprika
Combine first 4 ingredients in bowl. Add shrimp and
stir to coat. Cover and refrigerate 20 minutes.
Preheat oven to 350°F. Butter 13x9-inch glass baking
dish. Bring 4 cups water and salt to boil in heavy
large saucepan. Stir in grits and return to boil.
Cover, reduce heat, and simmer 5 minutes, stirring
occasionally. Remove from heat. Stir in milk. Add
next 4 ingredients, stirring until cheese and butter
melt. Add eggs and mix well. Fold shrimp with any
accumulated liquid into grits mixture. Spoon mixture
into prepared dish. Sprinkle with paprika. Bake
until heated through and lightly browned, about
45 minutes. Let stand 5 minutes before serving.
Serve with white wine, such as Oregon Pinot Gris.