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.
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
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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.
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2
Gradually whisk in the 1 cup stone-ground grits, stirring constantly to prevent lumps.
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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.
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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.
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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.
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6
Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
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7
Season the 1 lb peeled and deveined large shrimp (16-20 count) with 1 tbsp Cajun seasoning and a pinch of salt.
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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.
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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.
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10
Add the 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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11
Sprinkle the 2 tbsp all-purpose flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
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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.
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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.
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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.
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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.
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16
Serve immediately while hot.