When Risotto Met Shrimp & Grits in the South Carolina Lowcountry

Name: Lowcountry Shrimp Risotto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 tbsp. unsalted butter, divided; 1 tbsp. olive oil; 1 lb. medium wild American shrimp, peeled and deveined; Coarse kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup finely chopped shallot; 2 garlic cloves, minced; 1 cup White House Farms Rice Grits; 1/2 tsp. red pepper flakes; 1/4 cup dry white wine; 4 1/2 cups shrimp stock (see my recipe), fish or veggie stock; 1/2 cup grated parmesan cheese, more for serving; 1/2 cup chopped fresh Italian parsley for garnish

This coastal South Carolina twist on risotto marries northern Italian tradition with Lowcountry innovation.

By Lowcountry Bella

9:00 AM EDT on July 15, 2025

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

Recipe by Lowcountry Bella

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

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.