Shrimp and Grits (Lowcountry)
intro
Creamy stone-ground cheddar grits topped with smoky bacon and plump spiced shrimp, the iconic coastal South Carolina comfort food full of savory, briny depth.
Ingredients
Steps
Cook crispy bacon
Place a large heavy-bottomed skillet over medium heat, add diced thick-cut bacon, and cook for 8-10 minutes, stirring occasionally, until fat is fully rendered and bacon is crisp. Use a slotted spoon to transfer cooked bacon to a paper-towel lined plate, leaving 2 tablespoons of bacon fat in the skillet for cooking; reserve any extra fat for another use.
Simmer cheesy grits
While bacon cooks, combine 2 cups low-sodium chicken broth, 2 cups whole milk, and 1 teaspoon kosher salt in a 3-quart saucepan over medium-high heat. Bring to a gentle simmer, then slowly whisk in 1 cup stone-ground yellow grits in a thin stream to avoid lumps. Reduce heat to low, cover, and cook for 20-25 minutes, stirring every 5 minutes to prevent sticking to the pan bottom, until grits are thick and tooth-tender. Remove from heat, stir in 3 tablespoons unsalted butter, 1 cup grated sharp cheddar, and ½ teaspoon black pepper until fully smooth; cover to hold warmth.
Sauté aromatic base
Return the skillet with reserved 2 tablespoons bacon fat to medium heat. Add finely diced small yellow onion, and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in minced garlic and 1 teaspoon Cajun seasoning, and cook for exactly 30 seconds until fragrant, taking care not to burn the garlic which will turn bitter.
Sear seasoned shrimp
Pat shrimp completely dry with paper towels to encourage browning, then add to the skillet with sautéed aromatics. Season shrimp with the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook for 2-3 minutes per side over medium heat, until shrimp are opaque, bright pink, and curled into a loose C shape; do not overcook past this point or shrimp will turn tough and rubbery.
Finish shrimp pan sauce
Stir the reserved crispy bacon, 2 tablespoons fresh lemon juice, and remaining 1 tablespoon unsalted butter into the skillet with cooked shrimp. Toss continuously over low heat for 1 minute until butter fully melts and coats all ingredients, creating a thin, glossy, savory pan sauce.
Plate and serve
Scoop 1 heaping cup of warm cheesy grits into each of 4 wide shallow bowls. Top each serving with ¼ of the shrimp and bacon mixture, spooning 1-2 tablespoons of pan sauce over the grits for extra flavor. Garnish each bowl with chopped fresh parsley, and serve immediately with hot sauce on the side for guests to add as desired.
Tips
2.Always pat shrimp completely dry with paper towels before searing—excess surface moisture will cause shrimp to steam instead of sear, leading to a mushy texture and less concentrated flavor.
3.If your grits thicken too much while you cook the shrimp, stir in 2-3 tablespoons of warm chicken broth or whole milk to loosen them back to a smooth, spoonable consistency before serving.
OMG this Lowcountry Shrimp and Grits was a total game changer for our Sunday family dinner! I was worried it’d be too fussy for a weeknight too but 40 minutes total is so doable. The shrimp had the perfect little kick, and the cheesy grits were so creamy no one left a bite on their plate. My 7 year old asked for seconds before I even sat down! Already added this to our monthly meal rotation.
Really solid recipe! I swapped the andouille for turkey sausage to cut down a little on fat and it still turned out SO good. Only note is I wish the spice level was called out a little more clearly – I added extra cayenne like the note said and my mouth was on fire, ha! Next time I’ll dial that back for my crew.
Brought this to our neighborhood block party potluck last weekend and people were hounding me for the recipe before I even set the dish down! The shrimp cooked perfectly in that bacon grease base, no rubbery texture at all which is always my biggest fear with shrimp recipes. 10/10 will make again for every summer gathering.
First time ever making grits from scratch and I was so nervous they’d turn out lumpy, but the instructions were so easy to follow! Cook time was spot on 40 minutes even with me fumbling around measuring spices. Tastes exactly like the shrimp and grits I got on a trip to Charleston a few years back. Obsessed.
Meal prepped this for the week and it reheats shockingly well! I was worried the grits would get all gummy when I microwaved them at work but a tiny splash of water stirred in brought them right back to creamy. The shrimp stays tender too, which I did not expect. Game changer for work lunches.
This was so good but I added a whole diced jalapeño and a handful of crispy okra on top because I can’t leave a recipe alone, ha! The tang from the okra cut through the richness of the cheese and bacon so perfectly. 10/10 base recipe to customize however you want.
Took me a couple tries to get the grits consistency right (first batch was way too runny because I didn’t let them simmer long enough!) but once I did? *Chef’s kiss.* The bacon and shrimp combo is so flavorful, I don’t think I’ll ever order shrimp and grits out at a restaurant again. Save that money!
My grandkids came to visit last weekend and I made this for dinner, even the pickiest eater who hates all seafood cleaned his plate! I used fresh wild shrimp from the market down the road and it made all the difference. Such a classic, well-written recipe that doesn’t overcomplicate things.