Elevated Gulf Shrimp & Stone-Ground Grits with Sherry-Umami Gravy
I still remember standing on my tiptoes in my grandmother's Atlanta kitchen, watching her stir a pot of grits for what felt like eternity. "Patience, Marcus," she'd say, wooden spoon in hand. "The corn gives up its sweetness when it knows you care."
When I moved to Charleston to cut my teeth in fine dining, I learned how to dress up those humble grains. This recipe for Elevated Gulf Shrimp & Stone-Ground Grits is the marriage of those two worlds. It's special to me because it honors her unwavering patience while bringing in the bold, modern techniques I learned on the line.
We start by slow-simmering heritage stone-ground grits until they hit pure velvet. Then comes the magic: after searing sweet Gulf shrimp, we deglaze the pan with dry sherry and a whisper of fish sauce. Yes, fish sauce! It is my secret weapon for building a deeply savory, modern Lowcountry gravy that absolutely sings with umami.
Want to make it your own? Throw in a handful of blistered cherry tomatoes or some crispy Benton's bacon right at the end. Just remember my grandmother's golden rule: do not rush those grits. Let them feel the love.
Featured Recipe
Elevated Gulf Shrimp & Stone-Ground Grits with Sherry-Umami Gravy
A Charleston staple refined with my grandmother's patience and a chef's secret weapon. We are slow-simmering heritage stone-ground grits until they are like velvet, then deglazing our seared Gulf shrimp pan with dry sherry and a whisper of fish sauce for a deeply savory, modern Lowcountry gravy.
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Ingredients
- 1 cup stone-ground grits(Do not use quick grits; seek out high-quality heritage stone-ground)
- 3 cups vegetable or seafood broth(Divided use: 2.5 cups for grits, 0.5 cup for gravy)
- 2 cups water(For the grits)
- 1 tsp kosher salt(Plus more to taste)
- 1 lb large Gulf shrimp(Peeled and deveined, tails left on if desired)
- 1 tsp smoked paprika(Sweet, not hot)
- 1/4 tsp cayenne pepper(Adjust based on your heat preference)
- 1 tbsp olive oil(For searing)
- 5 tbsp unsalted butter(Divided: 1 tbsp for aromatics, 3 tbsp for grits, 1 tbsp to finish gravy)
- 1/2 cup shallots(Finely diced)
- 1/4 cup celery(Finely diced)
- 1/4 cup green bell pepper(Finely diced)
- 3 cloves garlic(Minced)
- 1/3 cup dry sherry(Crucial for deglazing)
- 1 cup cherry tomatoes(Halved)
- 1 tbsp fish sauce(The secret umami booster)
- 1/2 cup sharp white cheddar cheese(Freshly grated)
- 1/4 cup heavy cream(To finish the grits)
- 1 tbsp fresh lemon juice(For finishing)
- 1/4 cup scallions(Thinly sliced, for garnish)
Instructions
- 1
In a heavy-bottomed saucepan or Dutch oven, bring 2.5 cups vegetable or seafood broth, 2 cups water, and 1 tsp kosher salt to a rolling boil over medium-high heat.
5 min
Tip: Using a mix of broth and water gives the grits flavor without making them overly salty or heavy.
- 2
Slowly whisk in 1 cup stone-ground grits in a steady stream to prevent lumps. Reduce the heat to the lowest possible setting, cover, and let simmer. You will need to whisk them every 10 minutes or so to prevent sticking to the bottom.
45 min
Tip: Grandmama always said making grits is a test of character. Don't rush this simmering process; low and slow unlocks their natural creamy texture.
- 3
While the grits are simmering, place 1 lb large Gulf shrimp in a bowl. Toss with 1 tsp smoked paprika and 1/4 tsp cayenne pepper until evenly coated.
5 min
Tip: Pat the shrimp completely dry before tossing with spices so they sear properly rather than steam.
- 4
Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil. Once the oil is shimmering, add the seasoned 1 lb large Gulf shrimp in a single layer. Sear for just 1 minute per side until they develop a crust, then remove them to a plate. They won't be fully cooked yet.
3 min
Tip: We want high heat here just to develop flavor on the outside. We will finish cooking them gently in the gravy later.
- 5
Reduce the skillet heat to medium. Melt 1 tbsp unsalted butter in the pan. Add 1/2 cup shallots, 1/4 cup celery, and 1/4 cup green bell pepper. Sauté until softened, about 3 minutes. Stir in 3 cloves garlic and cook for 1 more minute.
4 min
Tip: This is our elevated take on the Holy Trinity. The shallots bring a sweeter, more refined note than standard yellow onions.
- 6
Pour 1/3 cup dry sherry into the skillet to deglaze. Use a wooden spoon to scrape up all those beautiful browned bits from the shrimp and vegetables. Let the sherry reduce by half.
2 min
Tip: Deglazing is where the magic happens. The sherry lifts the fond from the bottom, building a deeply complex base for our gravy.
- 7
Stir in 1 cup cherry tomatoes, 0.5 cup vegetable or seafood broth, and 1 tbsp fish sauce. Bring the mixture to a gentle simmer and let it cook down until the tomatoes begin to burst and the gravy thickens slightly.
5 min
Tip: Fish sauce is my secret weapon here. It won't taste fishy; it just acts as an incredible umami bridge between the shrimp and the sweet tomatoes.
- 8
Turn off the heat under the grits. Vigorously stir in the remaining 3 tbsp unsalted butter, 1/2 cup sharp white cheddar cheese, and 1/4 cup heavy cream. Taste and adjust salt if necessary. Cover to keep warm.
2 min
Tip: Always add your dairy off the heat to prevent it from separating and breaking the silky texture of the grits.
- 9
Return the par-cooked shrimp and their resting juices to the simmering gravy. Stir in the final 1 tbsp unsalted butter and 1 tbsp fresh lemon juice. Cook for just 1 minute until the shrimp are opaque and cooked through. Serve the shrimp and gravy over the hot grits, garnished with 1/4 cup scallions.
2 min
Tip: Swirling cold butter in at the very end emulsifies the pan sauce, giving it a beautiful, restaurant-quality gloss.
Chef's Notes
When I left Atlanta for the fine dining kitchens of Charleston, I quickly learned that the soul of Lowcountry cooking lies in patience and the pan. This dish bridges my two culinary worlds. We take the time-honored tradition of slow-simmering stone-ground grits—a lesson in patience taught to me by my grandmother—and pair it with a chef's approach to pan sauces. By deglazing with dry sherry and introducing fish sauce, we create a pot liquor that is deep, complex, and deeply respectful of its roots. It is the perfect way to kick off a weekend.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.