Shrimp and Grits Recipe (Lowcountry Classic) | Chuckle & Chow

Shrimp and grits recipe: creamy stone-ground grits, Gulf shrimp, bacon gravy. Lowcountry / soul food method with times and steps.

Lowcountry Shrimp and Grits recipe

Lowcountry Shrimp and Grits

Shrimp and grits recipe: stone-ground grits, Gulf shrimp, bacon gravy.

4 servings · Prep 15 min · Cook 30 min · Total 45 min

Ingredients

1 cup stone-ground grits
4 cups water or chicken stock
2 Tbsp butter
1 cup sharp cheddar, grated (optional)
4 slices bacon, chopped
1 lb Gulf shrimp, peeled and deveined
1 small onion, diced
2 garlic cloves, minced
1/2 cup stock or diced tomato
Salt, black pepper, and a pinch of cayenne
Sliced green onion, to finish

Steps

Whisk grits into salted simmering water. Cook 20–25 minutes, stirring, until creamy. Finish with butter and cheese. Keep warm.
Crisp bacon in a skillet. Scoop out the pieces; leave the drippings.
Sauté onion in the drippings. Add garlic 30 seconds. Season shrimp and cook 1–2 minutes per side until just pink.
Splash in stock or tomato. Simmer 1 minute into a light gravy. Return bacon. Don’t boil the shrimp to rubber.
Spoon shrimp and gravy over grits. Green onion on top. Eat while it’s steaming.

How to make shrimp and grits

1) Simmer stone-ground grits until creamy; finish with butter and cheese. 2) Crisp bacon; saute onion in the drippings. 3) Add Gulf shrimp, cook just until pink. 4) Splash stock or tomato and reduce into gravy. 5) Spoon shrimp over grits.

Lowcountry vs soul food shrimp and grits

Lowcountry leans bacon or tasso and a light gravy. Soul food shrimp and grits often runs cheesier grits and a deeper skillet sauce.

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