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Charleston Shrimp and Grits with Crab Gravy
Ingredients
  • subheading: For the Cheddar Cheese Grits:
  • 4 and ½ cups water
  • 1 cup stone ground grits
  • 1 teaspoon Kosher salt
  • ¾ cup cheddar cheese, freshly grated
  • ¼ cup Parmesan cheese, freshly grated
  • 4 tablespoons butter
  • Freshly ground black pepper
  • Hot sauce (optional)
  • subheading: For the Shrimp and Crab Gravy:
  • 8 to 12 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large sweet onion, diced
  • 2 ribs celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 and ¼ cups flour
  • 2 tablespoons fresh sage, muddled
  • 1 tablespoon fresh thyme leaves
  • ⅔ cup dry sherry
  • ¼ cup Worcestershire sauce
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 3 and ½ to 4 and ½ cups low sodium chicken broth
  • 1 tablespoon tomato paste
  • 3 pounds large shrimp, peeled and deveined
  • 1 pound jumbo lump crabmeat
Steps
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