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Lowcountry Shrimp and Grits Recipe

American (Lowcountry) · Main course · 45 min total

A classic Southern dish featuring creamy, cheesy grits topped with succulent shrimp in a savory, smoky sauce.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• 1 pound large shrimp, peeled and deveined
• 4 slices bacon, chopped
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, bring water and salt to a boil. Slowly whisk in grits, reduce heat to low, and cook, stirring occasionally, until thickened, about 20 minutes. Stir in cream, cheddar cheese, and butter until melted. Keep warm.
2. While grits cook, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon, leaving drippings in skillet.
3. Add onion and bell pepper to skillet; cook until softened, about 5 minutes. Add garlic and cook 1 minute.
4. Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth, then add smoked paprika and cayenne. Bring to a simmer and cook until thickened, about 2 minutes.
5. Add shrimp to skillet and cook until pink, about 3-4 minutes. Stir in lemon juice and reserved bacon.
6. Serve shrimp mixture over grits, garnished with parsley.

Tips

• Use stone-ground grits for best texture; avoid instant grits.
• For extra richness, add more cheese or a pat of butter to the grits.
• Adjust cayenne to taste for spiciness.

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