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Low Country Shrimp and Grits

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

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. 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. 2

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

  3. 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. 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. 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. 6

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

  7. 7

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

  8. 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. 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. 10

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

  11. 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. 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. 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. 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. 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. 16

    Serve immediately while hot.

Questions

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

Yes. The dairy in this entry 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 this entry 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.

How long does Low Country Shrimp and Grits keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Low Country Shrimp and Grits?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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