Best Low Country Shrimp And Corn Pudding Recipes

Original Style Lowcountry Shrimp and Grits image

Provided by Shawn C

Categories < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups water
6 cups milk
2 teaspoons salt
1 teaspoon fresh ground white pepper
4 tablespoons butter
1 1/2 cups white grits (NOT instant or Quick Cooking)
16 ounces finely grated white cheddar cheese (optional)
1 lb fresh shrimp, shelled and de-veined
salt and pepper

Steps:

In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter.
Bring the liquid to a gentle boil. Stir in the grits don't dump the grits or you will get lumps but rather constantly stir while letting the grits fall into pot.
Cook for 1 hour and 15 minutes at a very low simmer, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan.**.
Add hot water if the grits become to dry.
Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese if desired.
In a separate pot add shrimp to boiling water. Cook for 3 minutes.
Add shrimp to top grits served in a bowl and season to taste with salt and pepper.another variation on the shrimp would be to saute them in salt, pepper, butter, garlic until just turned pink. wither way is great!

Nutrition Facts : Calories 337.7, Fat 13.8, SaturatedFat 8.1, Cholesterol 127.3, Sodium 799.9, Carbohydrate 32.5, Fiber 0.6, Sugar 0.2, Protein 20.2

Low Country Shrimp Chowder image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated)
2 stalks celery, diced
1 green bell pepper, diced
2 tablespoons all-purpose flour
1 teaspoon Old Bay Seasoning
2 cups reduced-fat (2 percent) milk
1/2 cup long-grain white rice
1 1/4 cups corn kernels (from 2 ears corn)
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 tablespoon dry sherry (optional)

Steps:

Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is lightly toasted, about 1 minute. Add the milk, 6 cups water and the rice. Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir in the sherry. Ladle into bowls and top with the scallion greens.