Shrimp and Grits Carbonara

Welcome to my cozy corner of the culinary web, where today we’re marrying Southern charm with Italian finesse in a delectable fusion dish: Shrimp and Grits Carbonara. This recipe is a twist on two classics, combining the creamy, comforting essence of carbonara with the soulful flavors of a Southern staple. It’s a perfect dish for those who love to experiment in the kitchen and want to impress guests with an unexpected blend of tastes.

Shrimp and Grits Carbonara: A Tale of Two Culinary Traditions

Shrimp and grits is a traditional dish that originates from the Southern United States, specifically the coastal regions of the Carolinas, Georgia, and the Gulf Coast. The dish has its roots in the cuisine of the Gullah-Geechee people, descendants of enslaved Africans who were brought to the Lowcountry regions of the Southern United States, including the coastal areas of South Carolina and Georgia. The combination of shrimp cooked with spices, bacon, or sausage served over creamy grits became a common meal among coastal communities, especially as a breakfast dish. Over time, shrimp and grits evolved from a humble, everyday meal into a beloved regional dish, with countless variations found throughout the South.

Carbonara is an Italian pasta dish that is both popular and iconic, hailing from Rome. Its origins are somewhat murky, and there are various theories about how it came to be. The most widely accepted theory, however, ties the origin of carbonara to the end of World War II. The story goes that after the liberation of Rome in 1944, American troops brought bacon and powdered eggs to the city, where these rations became mixed with the local cuisine. Italian chefs, using their culinary ingenuity, transformed these ingredients into carbonara by incorporating them with pasta and local ingredients like Pecorino Romano cheese and black pepper. What is clear is that carbonara is a relatively recent addition to Italian cuisine, becoming a classic dish with a rich history of variations and interpretations. It has gone on to become a beloved dish worldwide, celebrated for its simplicity and the depth of flavor achieved with just a few ingredients.

Shrimp and Grits Carbonara: Melding Flavors and Textures

Before we dive into the creamy, dreamy details of this special recipe, let’s discuss key ingredients and potential variations. Traditional carbonara relies on a few quality components—guanciale (or pancetta), eggs, Parmigiano Reggiano (or even Pecorino Romano or Parmesan), and black pepper. In our twist, we’ll be substituting the pasta with creamy, buttery grits and adding succulent shrimp for a coastal Lowcountry touch.

Shrimp and Grits Carbonara: Substitutions and Variations

For the grits, I recommend stone-ground for the best texture and flavor. Instant or quick-cooking grits won’t give you the same rich experience. As for the shrimp, fresh and wild-caught is always best, but if you need to use frozen, make sure they’re fully thawed and patted dry to avoid excess moisture watering down your sauce.

While guanciale is traditional in carbonara, it can be hard to find. Pancetta is an easier-to-source alternative, but in a pinch, a good quality bacon can also work. For a vegetarian version, simply omit the meat and consider adding a splash of liquid smoke for depth. Parmigiano Reggiano is my favorite cheese to use because it is a premium Parmesan that has been aged, typically for a minimum of 12 months, resulting in a rich and complex flavor. Pecorino Romano, which is made from sheep’s milk, is also commonly used. You can use one or the other or even a combination of the two if you like. Parmesan works also. I highly suggest buying the cheese in blocks and grating it yourself.

Now that we’ve gone over the particulars, let’s get to the heart of the matter – making Shrimp and Grits Carbonara.

**Ingredients:**

– 1 cup stone-ground grits

– 2 1/2 cups unsalted chicken stock, divided

– 2 cups milk

– 4 Tbs unsalted butter, divided

– 100 g or 3.5 oz grated Parmigiano Reggiano, divided

– 4 oz guanciale, chopped into batons

– 1 pound shrimp, peeled and deveined

– 2 cloves garlic, minced

– 2 large eggs

– 2 large egg yolks

– 1/4 tsp kosher salt

– 1/4 tsp freshly ground black pepper

– Chopped fresh parsley for garnish

– Salt and pepper to taste

– Optional: 1/2 teaspoon of crushed red pepper flakes for heat

**Instructions:**

1. **Prepare the Grits:**

   – In a medium saucepan, bring 2 cups of the chicken stock and milk to a boil. Whisk in the grits and salt. Reduce the heat to low and cover, stirring occasionally to prevent sticking. Cook until the grits are thick and creamy, about 20-25 minutes.

   – Once the grits are done, stir in 2 tbs of butter and 1.5 oz of grated Parmigiano Reggiano until well combined. Season with salt and pepper to taste. Keep warm on the stove.

2. **Make the Carbonara Base:**

   – In a small bowl, whisk together the eggs, remaining 2 oz grated Parmigiano Reggiano cheese and freshly ground black pepper. This mixture will be used to create the carbonara sauce.

3. **Cook Guanciale and Shrimp:**

   – In a large skillet, cook the chopped guanciale over medium heat until crispy, about 5 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the fat in the skillet.

   – In the same skillet with the fat, add remaining 2 tbs butter. Cook the shrimp over medium-high heat until they are pink and opaque, about 2 minutes per side. Season with salt and pepper during cooking. Add the minced garlic (and red pepper flakes if using) in the last minute of cooking to avoid burning. After fragrant, add remaining 1/2 cup chicken stock. Stir until combined.

4. **Combine and Finish:**

   – Reduce the heat under the skillet to low. Quickly pour the carbonara base into the skillet, stirring vigorously to coat the shrimp and to prevent the eggs from scrambling. The residual heat will gently cook the eggs and melt the cheese, creating a creamy sauce.

   – Add the crispy guanciale back into the skillet and stir to combine.

5. **Serve:**

   – Spoon grits onto plates or shallow bowls. Top with the shrimp carbonara mixture. Garnish with chopped parsley, additional grated Parmesan cheese, and a few turns of freshly ground black pepper.

6. **Enjoy:**

   – Serve your Shrimp and Grits Carbonara immediately, as the dish is best enjoyed hot.

Shrimp and Grits Carbonara

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings 4 people

Ingredients

  

• 1 cup stone-ground grits
• 2 1/2 cups unsalted chicken stock divided
• 2 cups milk
• 4 tbsp unsalted butter divided
• 100 g grated Parmigiano Reggiano divided
• 4 oz guanciale chopped into batons
• 1 pound shrimp peeled and deveined
• 2 cloves garlic minced
• 2 large eggs
• 2 large egg yolks
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• chopped fresh parsley for garnish
• salt and pepper to taste

Instructions

 

• In a medium saucepan, bring 2 cups of the chicken stock and milk to a boil. Whisk in the grits and salt. Reduce the heat to low and cover, stirring occasionally to prevent sticking. Cook until the grits are thick and creamy, about 20-25 minutes.
• Once the grits are done, stir in 2 tbs of butter and 1.5 oz of grated Parmigiano Reggiano until well combined. Season with salt and pepper to taste. Keep warm on the stove.
• In a small bowl, whisk together the eggs, remaining 2 oz grated Parmigiano Reggiano cheese and freshly ground black pepper. This mixture will be used to create the carbonara sauce.
• In a large skillet, cook the chopped guanciale over medium heat until crispy, about 5 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the fat in the skillet.
• In the same skillet with the fat, add remaining 2 tbs butter. Cook the shrimp over medium-high heat until they are pink and opaque, about 2 minutes per side. Season with salt and pepper during cooking. Add the minced garlic (and red pepper flakes if using) in the last minute of cooking to avoid burning. After fragrant, add remaining 1/2 cup chicken stock. Stir until combined.
• Reduce the heat under the skillet to low. Quickly pour the carbonara base into the skillet, stirring vigorously to coat the shrimp and to prevent the eggs from scrambling. The residual heat will gently cook the eggs and melt the cheese, creating a creamy sauce.
• Add the crispy guanciale back into the skillet and stir to combine.
• Spoon grits onto plates or shallow bowls. Top with the shrimp carbonara mixture. Garnish with chopped parsley, additional grated Parmesan cheese, and a few turns of freshly ground black pepper.
• Serve your Shrimp and Grits Carbonara immediately, as the dish is best enjoyed hot.