Classic Lowcountry Shrimp & Grits

This soul-warming Carolina Shrimp & Grits brings authentic Lowcountry flavor right to your kitchen. The creamy, cheesy stone-ground grits create the perfect canvas for succulent shrimp and smoky bacon, all tied together with a savory pan sauce that will have you sopping up every last bite.

I first made this dish after returning from a trip to Charleston, trying to recreate the magic of those waterfront restaurants. Now it's become our Sunday tradition whenever we're craving something that feels both comforting and special.

Ingredients

• Stone-ground grits: these are essential for authentic texture and flavor avoid instant grits at all costs
• Whole milk: creates creamier grits than using water alone
• Sharp cheddar cheese: adds rich tanginess that balances the sweetness of the shrimp
• Large shrimp: fresh is best, but good quality frozen and thawed works beautifully
• Thick-cut bacon: provides the fat for cooking and infuses everything with smoky flavor
• Bell pepper and onion: the aromatic vegetable base that gives the sauce its foundation
• Cajun seasoning: optional but adds a gentle heat that elevates the entire dish
• Chicken broth or seafood stock: deglazes the pan and creates a silky sauce with the bacon drippings
• Lemon juice: brightens all the flavors and cuts through the richness

Step-by-Step Instructions

Prepare the grits:

Bringing the liquid to a boil first is crucial. When adding grits, whisk constantly to prevent lumps. The slow cooking develops their creamy texture and complex flavor. Keep stirring regularly to prevent sticking.

Cook the bacon:

Use medium heat to render the fat slowly, allowing the bacon to get perfectly crisp without burning. These drippings are liquid gold for flavoring the sauce.

Build the flavor base:

Sautéing the vegetables in bacon fat infuses them with smoky richness. Cook until they're soft but not browned, about 4 minutes for the onions and peppers. When adding garlic, watch carefully as it burns quickly.

Cook the shrimp:

The magic happens quickly here. Shrimp need just 1 to 2 minutes per side until they turn pink and opaque. Overcooking makes them tough and rubbery, so keep a close eye.

Create the sauce:

Deglazing with broth captures all those delicious browned bits from the pan bottom. Let the sauce reduce slightly to concentrate the flavors. The lemon juice added at the end brightens everything.

Assemble and serve:

Serving immediately ensures the grits are at their creamiest. Spoon them generously into bowls, top with the shrimp mixture, and finish with fresh herbs for color and flavor.

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The bacon is my secret weapon in this recipe. I learned from my neighbor from Charleston that the quality of bacon makes all the difference. She taught me to look for thick-cut, applewood smoked varieties that render enough fat to flavor the entire dish while adding wonderful smokiness.

Make-Ahead Options

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline the cooking process. Cook the grits in advance, storing them in the refrigerator for up to 2 days. When ready to serve, warm them slowly on the stovetop with additional milk or water to reach the desired consistency. The grits will thicken considerably when chilled, so plan to add extra liquid when reheating.

Regional Variations

Shrimp and grits has evolved differently across the Lowcountry region. In Charleston, you'll often find versions with a tomato-based sauce, while coastal Georgia preparations might include cream. Some North Carolina recipes incorporate mushrooms or even a poached egg on top. Feel free to experiment with these regional touches to make the recipe your own while keeping the soul of the dish intact.

Choosing Quality Shrimp

For the best flavor, seek out wild-caught American shrimp from the Carolina or Gulf coast if possible. These have a sweeter, more pronounced flavor than imported varieties. If using frozen shrimp, thaw them slowly in the refrigerator rather than under running water to preserve their texture. Always pat them completely dry before seasoning and cooking to ensure proper browning rather than steaming in the pan.

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Serving Suggestions

Complete your Southern feast with simple sides that complement without competing. Collard greens quickly sautéed with a touch of vinegar provide a perfect contrast to the rich grits. For brunch presentations, consider adding a small green salad dressed with lemon vinaigrette. Keep bread nearby for sopping up the sauce you simply cannot waste a drop of this delicious gravy.

Common Questions

→ What are stone-ground grits and can I substitute regular grits?

Stone-ground grits are coarsely ground from whole corn kernels, retaining more texture and corn flavor than quick-cooking varieties. While you can substitute regular grits, they cook faster (15-20 minutes) and have a smoother texture. For authentic results, stone-ground grits are worth the extra cooking time.

→ How do I prevent my grits from becoming lumpy?

To avoid lumps, gradually whisk the grits into boiling liquid while stirring constantly. Once all grits are added, reduce heat to low and stir frequently throughout cooking. If lumps do form, whisk vigorously or use an immersion blender to smooth them out.

→ Can I make this dish ahead of time?

You can prepare the components separately and reheat. Cook grits in advance (they will thicken when cooled), then reheat with extra liquid while stirring. Prepare the shrimp mixture just before serving for best texture, as reheated shrimp can become tough.

→ What's the best way to devein shrimp?

To devein shrimp, use a small paring knife to make a shallow cut along the back. Look for the dark vein (digestive tract) and remove it by lifting with the knife tip or pulling it out. Rinse the shrimp under cold water to remove any remaining residue.

→ What can I substitute for bacon to make this dish pescatarian-friendly?

For a pescatarian version without bacon, use 2-3 tablespoons of butter or olive oil for sautéing. Add 1 teaspoon of smoked paprika to replace the smoky bacon flavor. Alternatively, smoked salt can provide both seasoning and smokiness without the meat.

→ How can I make creamier grits?

For extra creamy grits, replace part of the water with additional milk or add 2-3 tablespoons of heavy cream during the last few minutes of cooking. Mascarpone or cream cheese (2 tablespoons) stirred in at the end also creates luxuriously creamy grits.