Name: Lowcountry Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 1 cup stone-ground grits; 4 cups water (or a mix of water and milk for creamier grits); 1/2 teaspoon salt; 2 tablespoons butter; 1 cup shredded sharp cheddar cheese; 1 pound large shrimp (peeled and deveined); 4 slices bacon (chopped); 1 small onion (chopped); 1 clove garlic (minced); 1/4 cup chicken broth; 1 tablespoon lemon juice; 1/2 teaspoon hot sauce; Chopped parsley for garnish

Jump to Recipe·Print Recipe

Tender, buttery shrimp atop a bed of creamy, cheesy grits: that’s the heart of Lowcountry Shrimp and Grits. This iconic Southern dish is a soul-soothing masterpiece, marrying savory bacon, succulent shrimp, and stone-ground grits in a rich embrace. A touch of lemon, a drop of hot sauce, and a sprinkle of fresh herbs bring the Lowcountry right to your table, offering a bowlful of comfort and memories with every bite.

Lowcountry Shrimp and Grits Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Lowcountry Shrimp and Grits is refreshingly manageable, but each item plays a starring role. From velvety grits to sumptuous shrimp, every component builds layers of flavor, making this classic as irresistible as it is easy to prepare.

Stone-ground grits (1 cup): These authentic grits give a rustic, creamy texture that’s hard to beat—avoid instant for the best results.
Water (4 cups, or mix of water and milk): The foundation for perfectly cooked grits; swap in some milk for an extra creamy finish.
Salt (1/2 teaspoon): Just enough to enhance all the flavors and bring out the best in the grits.
Butter (2 tablespoons): Melt-in richness that makes the grits smooth and utterly comforting.
Sharp cheddar cheese (1 cup, shredded): Adds a bold, tangy note and binds the creamy grits together.
Large shrimp (1 pound, peeled and deveined): Look for big, juicy shrimp—they’re the main event on top of your grits.
Bacon (4 slices, chopped): Offers smoky crunch and a savory punch to the shrimp mixture.
Small onion (1, chopped): Gently sautéed, it adds sweetness and body to the sauce.
Garlic (1 clove, minced): Just a bit brings aromatic depth to every forkful.
Chicken broth (1/4 cup): Provides moisture and a subtle savory note that unifies the dish.
Lemon juice (1 tablespoon): Brightness that cuts through the richness for perfect balance.
Hot sauce (1/2 teaspoon): A zesty kick that wakes up every bite—tailor the amount to your spice preference.
Chopped parsley (for garnish): Fresh color and herbal flair that finishes the dish beautifully.

How to Make Lowcountry Shrimp and Grits

Step 1: Cook the Grits

Begin by bringing water and salt to a lively boil in a sturdy, medium saucepan. Gradually whisk in the stone-ground grits, then lower the heat to a gentle simmer. Slow and steady is the mantra here—let the grits cook for about 20 to 25 minutes, whisking now and then, until they’re thick and luscious. Off the heat, fold in butter and sharp cheddar cheese until melted and dreamy. Set aside, covered, to keep them cozy.

Step 2: Crisp the Bacon

While your grits are simmering away, heat a large skillet over medium. Toss in the chopped bacon and cook until each piece is golden, crisp, and fragrant. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but keep every precious drop of those bacon drippings in the skillet—they’re liquid gold for flavor.

Step 3: Sauté the Onion and Garlic

Now, add the chopped onion to your bacon-scented skillet. Sauté for 3 to 4 minutes, stirring occasionally, until the onion turns soft and translucent. Stir in the minced garlic and let it cook for just a minute more—just enough for it to become aromatic but not brown.

Step 4: Cook the Shrimp

Add the plump, peeled shrimp to the skillet, arranging them in an even layer. Cook them for 2 to 3 minutes per side until they blush pink and are cooked through—resist the urge to overcook, as shrimp go from succulent to rubbery quickly.

Step 5: Build the Sauce

Pour in the chicken broth, followed by the lemon juice and hot sauce, gently stirring to catch every bit of flavor stuck to the skillet. Return the crispy bacon to the pan and allow the whole mixture to simmer for a minute or two, letting the delicious flavors meld into a saucy harmony.

Step 6: Assemble and Serve

Spoon the warm, silky grits into shallow bowls, making a soft nest for the shrimp and bacon mixture. Generously ladle the shrimp and sauce over the grits, making sure every serving gets plenty of juicy shrimp and that smoky, lemony pan sauce. Finish each bowl with a flurry of chopped parsley for color and freshness.

How to Serve Lowcountry Shrimp and Grits

Garnishes

For an extra touch of Southern charm, top your Lowcountry Shrimp and Grits with a sprinkle of more shredded cheddar, a scattering of crisp bacon, and vibrant chopped parsley. A few thinly sliced green onions or a light splash of hot sauce make colorful, flavorful additions that really let your guests customize their bowls.

Side Dishes

This dish shines all on its own, but if you want to round out the meal, consider classic Southern sides! Steamed collard greens, garlicky sautéed spinach, or a simple tomato salad with a vinegar dressing are all wonderful choices. For breakfast or brunch, warm buttermilk biscuits are always a hit alongside Lowcountry Shrimp and Grits.

Creative Ways to Present

Don’t be afraid to get playful! For an appetizer, serve the shrimp and grits in small ramekins or on elegant spoons for a party. If you want to go upscale, try piling the shrimp mixture atop fried grit cakes for a crispy twist. Or, offer a do-it-yourself bar so everyone can choose their own favorite toppings.

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Lowcountry Shrimp and Grits, store the shrimp and grits separately in airtight containers in the refrigerator. This keeps the grits from soaking up too much sauce, ensuring a better texture when reheated. Both should stay fresh for up to 2 days.

Freezing

While the cheesy grits freeze quite well (let them cool completely first), shrimp can become a little rubbery after freezing and thawing. If you know you’ll want to freeze part of the meal, consider freezing just the grits and making a fresh batch of shrimp when you’re ready to enjoy the dish again.

Reheating

To reheat grits, add a splash of milk or water and warm gently on the stove or in the microwave, stirring until smooth and creamy again. The shrimp mixture can be reheated gently in a skillet over low heat—just until warmed through to avoid overcooking. Combine only when you’re ready to serve for the best taste and texture.

FAQs

What makes Lowcountry Shrimp and Grits different from other shrimp and grits recipes?

Lowcountry Shrimp and Grits has roots in the South Carolina and Georgia coastal region, focusing on fresher, lighter flavors like lemon and hot sauce with smoky bacon, unlike some heavier Cajun or Creole versions. It celebrates simplicity and the quality of each ingredient.

Can I use instant grits if I can’t find stone-ground?

You can use quick grits in a pinch, but stone-ground grits truly offer a creamier texture and deeper corn flavor. If you go with instant, reduce cook time accordingly and note that the end result might not have the same signature Lowcountry richness.

Is it possible to make this dish dairy-free?

Absolutely! Use olive oil or a plant-based butter for the grits, and swap in your favorite vegan cheese or simply omit the cheese. The dish loses some of its signature creaminess, but you’ll still have plenty of flavor from the shrimp, bacon (or a plant-based alternative), and aromatics.

What wine pairs best with Lowcountry Shrimp and Grits?

A crisp Sauvignon Blanc or lightly oaked Chardonnay pairs beautifully, offering refreshing acidity to cut through the richness of the grits and bacon, while complementing the sweetness of the shrimp.

Can I add vegetables to the shrimp mixture?

Definitely! Bell peppers, mushrooms, or even diced tomatoes can be sautéed with the onion for extra texture, color, and flavor. Feel free to make Lowcountry Shrimp and Grits your own with seasonal produce.

Final Thoughts

There’s a reason Lowcountry Shrimp and Grits holds a cherished place in Southern cuisine: Main Course. If you haven’t yet had the pleasure, I encourage you to gather your ingredients and treat yourself to this unforgettable dish. One bite in, and you’ll be dreaming of your next bowl!

Lowcountry Shrimp and Grits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a taste of the South with this classic Lowcountry Shrimp and Grits recipe. Creamy, cheesy grits serve as a luscious bed for perfectly cooked shrimp, bacon, and a flavorful sauce. This dish is a harmonious blend of savory and comforting flavors that will transport you to the heart of Southern cuisine.

Ingredients

Scale

Grits:

1 cup stone-ground grits
4 cups water (or a mix of water and milk for creamier grits)
1/2 teaspoon salt
2 tablespoons butter
1 cup shredded sharp cheddar cheese

Shrimp:

1 pound large shrimp (peeled and deveined)
4 slices bacon (chopped)
1 small onion (chopped)
1 clove garlic (minced)
1/4 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon hot sauce
Chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Grits: Bring water and salt to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 20–25 minutes, stirring occasionally, until thickened and tender. Stir in the butter and cheddar cheese, and set aside.
Shrimp: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon, leaving drippings. Add onion to the skillet and cook until softened. Stir in garlic, then add shrimp and cook until pink. Add chicken broth, lemon juice, and hot sauce, then return bacon to the pan. Simmer for 1–2 minutes.
Serve the shrimp mixture over warm, cheesy grits and garnish with chopped parsley.