If risotto and shrimp & grits had a love child, this would be it. This shrimp risotto is a true fusion of northern Italy and the South Carolina Lowcountry, where rich culinary traditions meet fresh coastal flavors.
Instead of traditional Arborio rice, I use rice grits grown right here along the banks of South Carolina waters. These coarsely ground bits of broken rice soak up flavor just like classic risotto, but with a southern soul.
It all starts with fresh local shrimp, peeled and deveined, with the shells simmered into a rich shrimp stock. That deep seafood flavor gives the risotto a backbone that’s both luxurious and comforting.
A splash of white wine, a generous handful of grated Pecorino, and a finishing sprinkle of fresh parsley bring brightness and balance to every bite.
This is a dish that feels both elegant and homey, perfect for a dinner party or a quiet night with a glass of crisp white wine. It’s about honoring ingredients, respecting traditions, and letting the Lowcountry shine.
Lowcountry Shrimp Risotto
4
servings20
minutes45
minutesIngredients
3 tbsp. 3 unsalted butter, divided
1 tbsp. 1 olive oil
1 lb. 1 medium wild American shrimp, peeled and deveined
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup 1/4 finely chopped shallot
2 2 garlic cloves, minced
1 cup 1 White House Farms Rice Grits
1/2 tsp. 1/2 red pepper flakes
1/4 cup 1/4 dry white wine
4 1/2 cups 4 1/2 shrimp stock (see my recipe), fish or veggie stock
1/2 cup 1/2 grated parmesan cheese, more for serving
1/2 cup 1/2 chopped fresh Italian parsley for garnish
Directions
- Gently heat the broth in a medium pot over low heat (keep warm).
- Season shrimp with salt and pepper.
- In a large heavy-duty pot, melt 1 tbsp butter and oil together over medium heat.
- When butter is foamy, add shrimp and gently sauté, turning once, until just cooked through (about 2-3 minutes).
- Transfer to a plate and reserve.
- Add remaining 2 tbsp butter to the same pot and increase heat to medium high.
- When the butter is melted, add shallots and garlic and cook 1 minute longer.
- Stir in the red pepper flakes and rice.
- Stir for 1-2 minutes to toast the grains.
- Add the wine and simmer until absorbed.
- Reduce heat to medium-low and begin to ladle the warm broth into the rice, about a half-cup at a time, simmering until the liquid is almost completely absorbed before you add more.
- Continue adding more broth to the rice, stirring constantly at a gentle simmer, until all the broth is absorbed and the rice is very creamy and tender (about 30 minutes).
- When the rice is tender, gently fold in the Parmesan and reserved shrimp.
- Season with salt and pepper to taste.
- Garnish with additional Parmesan (if desired) and fresh parsley.
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