Shrimp and Grits
The crown jewel of Lowcountry cuisine. Creamy stone-ground grits topped with plump South Carolina shrimp sauteed with bacon, garlic, and a splash of stock. What started as a humble fisherman's breakfast in Charleston is now a beloved Southern classic served worldwide.
Equipment Needed
Instructions
Start the grits: In a heavy saucepan, bring the water (or stock) and milk to a boil. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and cook for 25-30 minutes, stirring frequently.
Season the shrimp: While grits cook, pat the shrimp dry and season lightly with salt, pepper, and cayenne. Set aside.
Cook the bacon: In a large skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
Sear the shrimp: Increase heat to medium-high. Add the shrimp to the bacon drippings in a single layer. Cook for 1-2 minutes per side until pink and just cooked through. Don't overcook! Remove and set aside with the bacon.
Build the sauce: Reduce heat to medium. Add the garlic to the pan and cook for 30 seconds until fragrant. Pour in the chicken stock and lemon juice, scraping up any browned bits. Let simmer for 2-3 minutes until slightly reduced.
Finish the grits: When the grits are creamy and tender, stir in the butter and cheddar cheese. Season with salt and white pepper. The grits should be creamy enough to slowly spread on the plate - add more milk if too thick.
Combine and serve: Return the shrimp and bacon to the skillet with the sauce. Toss to coat and heat through for 1 minute. Taste and adjust seasoning.
Plate Charleston style: Spoon creamy grits into shallow bowls. Top with the shrimp, bacon, and pan sauce. Garnish with sliced green onions. Serve immediately with hot sauce on the side.
💡 Pro Tips & Variations
- Lowcountry tradition: This dish originated as a breakfast for shrimpers who would cook their morning catch with grits before heading out. It's still best for breakfast or brunch.
- Shrimp quality matters: Use fresh, local shrimp if possible. South Carolina white shrimp are ideal. Never use pre-cooked shrimp.
- Don't rush the grits: Good stone-ground grits take 25-40 minutes. That slow cooking is what makes them creamy and delicious.
- Add andouille: Some versions include sliced andouille sausage cooked with the bacon for extra Lowcountry flavor.
- Make it spicier: Increase the cayenne or add a diced jalapeno to the sauce for more heat.
- Chef Bill Neal: The modern popularization of shrimp and grits is credited to Chapel Hill chef Bill Neal, who put it on his menu in the 1980s and introduced it to a wider audience.