Low Country Shrimp and Grits

Name: Low Country Shrimp and Grits
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup stone-ground grits; 3 cups chicken broth; 1 cup water; 1 tsp salt; 4 tbsp unsalted butter; 1/2 cup heavy cream; 1 cup sharp cheddar cheese, grated; 1/2 tsp black pepper, freshly ground; 4 slices thick-cut bacon, chopped; 1 lb large shrimp (16-20 count), peeled and deveined; 1 tbsp Cajun seasoning; 1/2 yellow onion, diced; 1/2 green bell pepper, diced; 1 celery stalk, diced; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 tomato, diced; 1 tsp hot sauce; 1 tsp Worcestershire sauce; 1 tbsp fresh lemon juice; 4 green onions, thinly sliced; 2 tbsp fresh parsley, chopped

A quintessential Southern coastal dish featuring creamy stone-ground grits topped with fresh shrimp in a savory gravy. This South Carolina Lowcountry specialty showcases the region's blend of West African, European, and Caribbean influences. Originally a humble fisherman's breakfast using the day's catch, it evolved into a beloved staple found on restaurant menus throughout Charleston and the surrounding coastal areas.

55 minMediumServes 4480 cal/serving

AmericanDinnerStovetopPescatarianHigh ProteinAlcohol-Free

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Ingredients

1 cup stone-ground grits
3 cups chicken broth
1 cup water
1 tsp salt
4 tbsp unsalted butter
1/2 cup heavy cream
1 cup sharp cheddar cheese, grated
1/2 tsp black pepper, freshly ground
4 slices thick-cut bacon, chopped
1 lb large shrimp (16-20 count), peeled and deveined
1 tbsp Cajun seasoning
1/2 yellow onion, diced
1/2 green bell pepper, diced
1 celery stalk, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1 tomato, diced
1 tsp hot sauce
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
4 green onions, thinly sliced
2 tbsp fresh parsley, chopped

Instructions

1

For the grits: In a medium saucepan, bring the 3 cups chicken broth, 1 cup water, and 1/2 teaspoon of salt to a boil over high heat.
2

Gradually whisk in the 1 cup stone-ground grits, stirring constantly to prevent lumps.
3

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are tender and creamy. If they become too thick, add a little more liquid.
4

Once the grits are tender, stir in 2 tablespoons of unsalted butter, the 1/2 cup heavy cream, and 1 cup grated sharp cheddar cheese. Season with additional salt and 1/2 tsp freshly ground black pepper to taste. Keep warm over very low heat, stirring occasionally.
5

For the shrimp: While the grits are cooking, cook the 4 slices chopped thick-cut bacon in a large skillet over medium heat until crisp, about 5-6 minutes.
6

Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
7

Season the 1 lb peeled and deveined large shrimp (16-20 count) with 1 tbsp Cajun seasoning and a pinch of salt.
8

Increase the heat to medium-high and cook the shrimp in the bacon grease for about 1-2 minutes per side until they just turn pink. Be careful not to overcook. Remove the shrimp and set aside.
9

In the same skillet, add the 1/2 diced yellow onion, 1/2 diced green bell pepper, and 1 diced celery stalk. Cook until softened, about 5 minutes.
10

Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
11

Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
12

Slowly whisk in 1 cup of chicken broth, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce begins to thicken, about 2-3 minutes.
13

Add the 1 diced tomato, 1 tsp hot sauce, 1 tsp Worcestershire sauce, and the remaining 2 tablespoons of unsalted butter. Stir to combine.
14

Return the cooked shrimp and bacon to the skillet, along with any accumulated juices. Add the 1 tbsp fresh lemon juice and stir gently to combine. Cook just until the shrimp are heated through, about 1 minute.
15

To serve, divide the warm grits among four bowls. Top with the shrimp and sauce mixture. Garnish with 4 thinly sliced green onions and 2 tbsp chopped fresh parsley.
16

Serve immediately while hot.

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Questions

What should Low Country Shrimp and Grits look like when it is ready?

Go by the cues in the method rather than the clock. Step 12: cook until the sauce begins to thicken. Step 14: cook until the shrimp are heated through.

Is there a substitute for Worcestershire sauce in Low Country Shrimp and Grits?

The entry for Low Country Shrimp and Grits calls for 1 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I use turkey bacon instead of bacon in Low Country Shrimp and Grits?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Low Country Shrimp and Grits uses 4 slices thick-cut bacon, chopped.

How hot is Low Country Shrimp and Grits?

Moderately. The heat in Low Country Shrimp and Grits comes from 1 tsp hot sauce. For a milder plate, start with half the hot sauce and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Low Country Shrimp and Grits dairy-free?

Yes. The dairy in Low Country Shrimp and Grits is 4 tbsp unsalted butter, 1/2 cup heavy cream, 1 cup sharp cheddar cheese, grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Low Country Shrimp and Grits gluten-free?

Yes. The gluten in Low Country Shrimp and Grits is 2 tbsp all-purpose flour, 1 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Low Country Shrimp and Grits contain shellfish?

Yes: 1 lb large shrimp (16-20 count), peeled and deveined. The full allergen list for this entry is gluten, dairy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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