15 Jun Gullah Shrimp & Grits Wit’ Crab Gravy
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Gullah Shrimp & Grits Wit’ Crab Gravy
“A lot of people don’t know that shrimp and grits was created in Gullah Geechee culture,” says Gregory “Gee” Smalls, executive chef of Virgil’s Gullah Kitchen and The Breakfast Boys. “It’s evolved in many ways but at the core of it, the real shrimp and grits has a brown gravy. Not a red gravy, not a cream gravy. It’s a brown gravy and it’s basically like a smothered shrimp.”
Ingredients
Scale
- 3 slices of bacon (optional)
- 1 cup of diced yellow onion
- 1/2 cup of diced green pepper
- 1/2 cup of diced red pepper
- 3/4 stick of butter
- 1 tablespoon of browning sauce (I use kitchen bouquet)
- 1 lb of claw or lump crab meat
- 1 lb of med shrimp
- 8 cups of seafood or crab stock, or 3 table spoons of crab base
- Flour + water to thicken
- Garlic
- Seasoning salt
- Onion powder
- Old bay seasoning
- Pepper
Instructions
- Fry bacon to a crisp in a large stock pot. Add butter
- Saute onions and peppers in melted butter
- Add seafood stock (or 8 cups of water + crab base) & browning sauce, bring to a boil
- Add crab meat
- Add small amounts of flour + water at a time, until you reach desired thickness
- Season to desired taste.
- Add shrimp, and let cook for 5-7 minutes.
- Serve over Grits (or steamed white rice)
Makes 6 servings.
Consider pairing this meal with the Goddess of the Herbs cocktail by bartender Pia Days.
Author: Black Restaurant Week
Content Team
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