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This crispy shrimp and grits with crab cream sauce transforms a Southern classic into an elegant meal worthy of special occasions. The combination of golden-fried shrimp, velvety cheese grits, and luxurious crab sauce creates layers of flavor that will impress even the most discerning guests.
I first made this dish for my anniversary dinner when we couldn't get reservations at our favorite seafood restaurant. The look on my partner's face when they took the first bite told me this would become our new special occasion tradition.
Ingredients
- Stone ground grits: Provide authentic texture and flavor that quick grits simply cannot match
- Buttermilk: Tenderizes the shrimp while adding tanginess that helps the coating adhere perfectly
- Sharp cheddar cheese: Gives the grits a rich flavor profile without overpowering the seafood
- Old Bay seasoning: Brings essential seafood flavoring to the crab sauce look for the classic red and blue tin
- Lump crab meat: Should be fresh if possible check for any shell fragments before adding to the sauce
- Fresh parsley: Brightens the finished dish both in flavor and appearance always chop just before using
Step-by-Step Instructions
- Cook the Grits:
- In a true Southern kitchen, grits aren't rushed. Bring your chicken broth to a gentle boil before slowly whisking in the grits in a steady stream. Reduce the heat immediately to prevent lumps from forming. The key is patience here, stirring frequently for about 20 minutes until they develop that perfect creamy consistency. When you add the cream, butter and cheese, whisk vigorously to incorporate fully. The grits should coat the back of a spoon but still flow slowly when poured.
- Prepare the Crispy Shrimp:
- The buttermilk soak is crucial for developing flavor and texture. Make sure each shrimp is fully submerged for at least 10 minutes. When you mix your coating ingredients, use your fingers to break up any clumps in the flour mixture. Maintain your oil temperature at exactly 350°F, using a thermometer for accuracy. Overcrowding the pan will drop the temperature too much, so fry in small batches of 6-8 shrimp at a time, giving them plenty of space to get evenly golden and crisp.
- Make the Crab Cream Sauce:
- Cook your shallots and garlic until just translucent but not browned, as browning will give the sauce a bitter undertone. When adding the cream and stock, pour slowly while whisking to ensure a smooth incorporation. The sauce should reduce slightly, thickening enough to coat the back of a spoon. When folding in the delicate crab meat, use a gentle touch to keep the lumps intact, which creates those prized bites of crab throughout the sauce.
- Assemble and Serve:
- Presentation matters here. Warm your serving plates before adding the grits, spreading them into an even layer with a slight well in the center. Arrange the shrimp in a circular pattern, slightly overlapping for height. Pour the crab sauce strategically, allowing some to pool in the center while drizzling the remainder across the shrimp. Finish with a light dusting of fresh parsley for color contrast.
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The crab cream sauce is the element I take the most pride in. I learned this technique from my grandfather, who was a chef in Charleston for forty years. He always said the secret was adding the lemon juice at the very end to preserve the brightness without curdling the cream.
Make-Ahead Options
The grits can be prepared up to two days in advance and stored in an airtight container in the refrigerator. When ready to serve, warm them gently on the stovetop with an additional splash of cream or broth to return them to their creamy consistency. Stir constantly while reheating to prevent sticking and burning. This time-saving step makes the dish much more manageable for entertaining.
Perfect Pairings
This rich dish pairs beautifully with acidic elements that cut through the creaminess. Consider serving with a simple arugula salad dressed with lemon vinaigrette or roasted asparagus with a balsamic drizzle. For beverages, a crisp Sauvignon Blanc or unoaked Chardonnay complements the seafood perfectly. If you prefer cocktails, a classic gin and tonic with a squeeze of lemon works wonderfully.
Regional Variations
Traditional shrimp and grits originated in the Lowcountry of South Carolina as a simple fisherman's breakfast. This elevated version with crispy shrimp and crab sauce has roots in New Orleans Creole cuisine, where seafood combinations are celebrated. In the Mississippi Delta, you might find a similar dish using catfish instead of shrimp. Each region puts its own spin on this versatile Southern classic while maintaining the core elements of seafood and creamy grits.
Frequently Asked Questions
- → What can I substitute for seafood stock in the sauce?
If seafood stock is unavailable, you can use chicken broth as a substitute. It provides similar depth without compromising the flavor.
- → How can I make the dish less spicy?
Reduce or omit the cayenne pepper and paprika in both the shrimp coating and the sauce to tone down the heat.
- → What type of shrimp should I use?
Opt for large shrimp that are peeled and deveined for convenience. Fresh or frozen shrimp will work equally well.
- → Can I prepare the grits ahead of time?
Yes, you can cook the grits ahead and reheat them with a splash of cream or broth to restore their creamy texture.
- → What sides pair well with this dish?
Consider serving a simple green salad, sautéed vegetables, or warm cornbread to complement the rich flavors of the dish.