Geechie Boy Mill's Shrimp and Grits Recipe

From the outside, Geechie Boy Market on South Carolina’s Edisto Island looks about like your typical roadside vegetable stand. But it just so happens that inside, owner Greg Johnsman is milling grits that have caught the attention of Lowcountry chefs with a taste for the old-fashioned.

Thankfully, you don’t have to be a chef to get your hands on Geechie Boy grits. You just have to call or e-mail the store to place an order (both yellow and white varieties are available; $5 for a 2-pound bag). And if you want to enjoy them in true Lowcountry fashion, try Johnsman’s favorite recipe for, what else, shrimp and grits. Want to order Geechie Boy Mill grits? Call 843-209-5220 or click here to visit their site.

Greg’s Shrimp and Grits
(Serves 4–6)

3 cups water
1 cup Geechie Boy stone-ground grits
1 ½ cups half and half
Salt to taste
Dollop of butter
Handful finely chopped tomatoes and onions
1 lb. peeled shrimp
½ cup white wine

Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.

Shrimp Gravy
Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.

Plate grits. Pour entire shrimp and gravy over grits, and serve.