Southern Shrimp and Grits is a quintessential Lowcountry dish from the coastal regions of South Carolina and Georgia, blending creamy, stone-ground grits with succulent shrimp in a rich, savory sauce. This comfort food classic combines the earthy flavors of grits with the bold, smoky notes of bacon, garlic, and a touch of lemon for brightness. Perfect for breakfast, brunch, or dinner, it’s a soul-warming dish that showcases the South’s love for simple, hearty ingredients.
Ingredients (Serves 4)
For the Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups water or chicken stock
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1/2 cup sharp cheddar cheese, grated
- Salt and black pepper, to taste
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on or off, your preference)
- 4 slices thick-cut bacon, chopped
- 1 small onion, finely diced
- 1 red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 cup chicken stock
- 1 tbsp Worcestershire sauce
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp fresh parsley, chopped
- 2 green onions, thinly sliced (for garnish)
- Salt and black pepper, to taste
- 1 tbsp olive oil (if needed)
Equipment Needed:
- Medium saucepan (for grits)
- Large skillet (for shrimp)
- Whisk
- Wooden spoon
Instructions
- Prepare the Grits:
- In a medium saucepan, bring 4 cups of water or chicken stock to a boil over medium-high heat. Add a pinch of salt.
- Slowly whisk in the grits to prevent clumping. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. Stone-ground grits take longer to cook than instant, but they yield a creamier texture.
- Once the grits are tender and have absorbed most of the liquid, stir in the milk and butter. Cook for another 5 minutes, stirring frequently, until thick and creamy.
- Stir in the cheddar cheese until melted and fully incorporated. Season with salt and black pepper to taste. Keep warm on low heat, stirring occasionally. Add a splash of water or milk if they thicken too much while you prepare the shrimp.
- Prep the Shrimp:
- Pat the shrimp dry with paper towels and season lightly with salt, black pepper, and a pinch of smoked paprika. Set aside.
- Chop the bacon into small pieces, dice the onion and bell pepper, mince the garlic, and have your chicken stock, Worcestershire sauce, and lemon juice measured and ready. This dish comes together quickly once you start cooking.
- Cook the Bacon and Aromatics:
- In a large skillet, cook the chopped bacon over medium heat for 5-7 minutes, stirring occasionally, until crispy and the fat has rendered. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving the bacon grease in the skillet.
- In the same skillet with the bacon grease, add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened and slightly caramelized.
- Add the minced garlic, smoked paprika, and cayenne (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Cook the Shrimp and Make the Sauce:
- If the skillet looks dry, add 1 tbsp of olive oil. Increase the heat to medium-high and add the shrimp in a single layer. Cook for 1-2 minutes per side until they just turn pink and opaque—don’t overcook, as they’ll continue cooking in the sauce. Remove the shrimp to a plate and set aside.
- Deglaze the skillet by adding the chicken stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.
- Stir in the lemon juice and return the shrimp and bacon to the skillet. Toss everything together to coat the shrimp in the sauce. Cook for 1 more minute to warm through. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and stir in the chopped parsley.
- Assemble and Serve:
- Spoon a generous portion of the creamy grits into each serving bowl or plate.
- Top the grits with the shrimp and a few spoonfuls of the sauce from the skillet, ensuring each portion gets some bacon, peppers, and onions.
- Garnish with sliced green onions for a fresh, oniony bite.
- Serve immediately while hot, with hot sauce on the side for those who like extra heat.
Tips:
- Stone-ground grits are traditional and offer the best texture, but if you’re short on time, you can use quick-cooking grits—just follow the package instructions and reduce the cooking time.
- For a richer sauce, you can add a splash of heavy cream or a pat of butter at the end when making the shrimp sauce.
- If you like a thicker sauce, mix 1 tsp of cornstarch with 1 tbsp of water to make a slurry, stir it into the sauce, and simmer for 1 minute to thicken.
- Leftovers can be refrigerated for up to 2 days. Reheat the grits on the stovetop with a splash of milk or water to loosen them up, and gently reheat the shrimp in a skillet over low heat to avoid overcooking.