Shrimp and Grits Recipe: Nectar Bluffton’s Lowcountry Classic
A Lowcountry classic with creamy grits, local shrimp and a Creole-spiced finish
There’s something about Southern comfort food that never goes out of style. It’s the dishes we grew up with, the ones passed down, shared and remembered long after the table is cleared. Here in the Lowcountry those flavors are part of everyday life, rooted in tradition but always evolving in the hands of the people who cook them.
Nectar Bluffton: Shrimp and grits
Few dishes feel more like home than shrimp and grits. It’s the kind of Lowcountry staple that shows up in cast-iron skillets, on white tablecloths and everywhere in between, always delivering that perfect mix of comfort and coastal flavor. At Nectar Bluffton, executive chef Adam Marshall gives the classic a polished lift without messing with what makes it special. Creamy, slow-simmered grits lay the foundation for tender local shrimp and a velvety Creole-spiced sauce that brings just enough kick. It’s rich but not heavy, refined but still relaxed; the kind of dish that works just as well after a long day as it does when company’s coming over. Serves 4.
Ingredients
Grits
- 3 cups chicken stock
- 2/3 cup Congaree Milling Company White Quick Grits
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt to taste
Shrimp, crab & sauce
- 1-2 tablespoons neutral oil canola, vegetable
- 1 pound 21/25 local shrimp peeled and deveined
- 1 pint cherry or grape tomatoes
- 1/2 cup white wine
- 1 cup heavy cream
- 1 tablespoon chopped garlic
- 1 tablespoon Zatarain’s Creole Seasoning
- Salt and pepper to taste
- Green onions sliced
Instructions
Grits
- In a medium saucepan, bring chicken stock and butter to a boil.
- Gradually whisk in the grits.
- Reduce heat to low, and simmer about 15 minutes, stirring frequently, until tender and creamy.
- Stir in heavy cream, and cook 5 minutes more.
- Season with salt, to taste. Keep warm until ready to serve.
Shrimp, crab & sauce
- Heat a large skillet or cast-iron pan over medium heat.
- Add 1-2 tablespoons neutral oil (or 1 tablespoon oil + 1 tablespoon butter), and sauté tomatoes for about 2 minutes, until they begin to soften and lightly blister.
- Add shrimp, season with salt and pepper, and cook about 1-2 minutes per side, just until pink.
- Stir in garlic and cook until fragrant.
- Deglaze with white wine and reduce by half. Cook until alcohol smell dissipates.
- Add heavy cream and Creole seasoning, simmering until slightly thickened. Taste and adjust seasoning with salt and pepper.
Notes
To serve: Spoon warm grits into shallow bowls. Top with shrimp and sauce, letting it spill over the edges. Finish with a scatter of green onions, and serve immediately.
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