Lowcountry Shrimp and Grits
Creamy stone-ground grits provide the foundation while shrimp cook fast in a savory skillet sauce above them.
About this dish
Shrimp and grits grew from coastal Carolina foodways where corn grits and local shrimp were practical staples. Restaurant versions became richer and more elaborate in the late twentieth century, but the basic pairing is much older.
Why this dish matters
Gullah Geechee food history is essential to understanding Lowcountry rice, corn and seafood cooking. This version keeps the grits central and avoids drowning the dish in cream or excessive cheese.
Modern restaurant shrimp and grits vary enormously. This is a restrained Lowcountry-style home version.
Preparation notes
They have more corn flavor and texture.
They need time to soften fully.
Overcooked shrimp turn rubbery.
Ingredients & detailed method
Ingredients
- 1 cup stone-ground grits
- 4 cups water or stock
- 1 tsp salt
- 2 tbsp butter
- 1 lb peeled shrimp
- 4 oz bacon, chopped
- 2 scallions
- 2 garlic cloves
- 1 tbsp lemon juice
- Black pepper
Method
- 1.Simmer grits in salted water or stock, stirring often, until creamy and tender, 25–35 minutes.
- 2.Stir in butter and keep warm.
- 3.Render bacon in a skillet; remove excess fat if needed.
- 4.Add garlic, then shrimp in one layer.
- 5.Cook shrimp 1–2 minutes per side.
- 6.Checkpoint: shrimp should be opaque and just curled, not tightly contracted.
- 7.Finish with lemon, pepper and scallions and spoon over grits.
Worth finding before you cook
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