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Nectar Bluffton: Shrimp and grits

Nectar Bluffton: Shrimp and grits

Nectar Bluffton
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. 
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Course Main Course

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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