If there’s one dish that truly captures the soul of Southern comfort, it’s Lowcountry Shrimp and Grits. With luscious shrimp nestled atop a bed of creamy, buttery grits and flecked with crispy bacon, it’s a meal that evokes slow mornings, laughter around the table, and the laid-back magic of the South. The flavors are rich and inviting, perfectly balancing smoky, salty, cheesy, and bright lemony notes. Whether you grew up along the Carolina coastlines or you’re simply longing for a taste of Southern hospitality, this dish will win you over with every bite.
Ingredients You’ll Need
The beauty of Lowcountry Shrimp and Grits is in its simplicity—the ingredients are straightforward, yet each one is chosen with purpose to create layers of flavor and a harmony of textures in every spoonful. Here’s everything you need, and why each part matters:
- Shrimp: Go for large, peeled and deveined shrimp for the sweetest, most tender bites—fresh or properly thawed frozen works beautifully.
- Thick-cut bacon: The smoky, crispy saltiness from bacon is non-negotiable; its fat flavors the sauce and veggies, giving the whole dish Southern backbone.
- Stone-ground grits: True grits have a coarser texture and a richer corn flavor than instant or quick grits, which makes a world of difference.
- Water or chicken broth: Cooking grits in broth amps up the savoriness, but water will do if you prefer a purer corn flavor.
- Shredded sharp cheddar cheese: Good cheese melts into the grits and turns them decadently creamy and flavorful.
- Butter: A must for silkiness and depth in both grits and shrimp.
- Heavy cream: Adds lovely richness and makes the grits extra luxurious.
- Yellow onion: Sweet, sautéed onion is the first layer of flavor in the shrimp mixture.
- Green bell pepper: Offers a pop of color and a fresh, vegetal note that brightens the whole dish.
- Garlic: Just a couple cloves, but they make the shrimp sing with aromatic flavor.
- Lemon juice: A splash to finish the shrimp adds brightness and keeps things lively.
- Smoked paprika: For a subtle, smoky backbone that complements the bacon and shrimp.
- Cayenne pepper (optional): Just a pinch if you want a gentle, warming kick.
- Salt and black pepper: Of course—season as you go to bring everything into balance.
- Chopped fresh parsley: The best finishing touch for a burst of fresh, herbal flavor and a pop of green.
How to Make Lowcountry Shrimp and Grits
Step 1: Cook the Grits
Start by bringing either water or chicken broth to a gentle boil in a sturdy saucepan. Once bubbling, slowly whisk in the stone-ground grits—stirring keeps them smooth and creamy, with no lumps. Lower the heat and let them simmer, covered, for about 20–25 minutes, stirring every now and then until they’re thick, creamy, and have just a bit of bite. When done, remove from heat and stir in butter, heavy cream, and the shredded cheddar. Taste, season generously with salt and pepper, then cover and keep warm while you make the shrimp.
Step 2: Crisp the Bacon
In a large skillet set over medium heat, arrange the chopped thick-cut bacon. Cook, stirring occasionally, until each piece is perfectly crisp and golden. Remove bacon bits to a plate with a slotted spoon, but don’t pour out that precious bacon fat—you’ll use it to flavor the shrimp and veggies for maximum Southern charm.
Step 3: Sauté Onion and Bell Pepper
To the skillet with bacon fat, add the chopped onion and green bell pepper. Sauté for about 4–5 minutes, stirring occasionally, until the veggies are softened and the onion is just barely beginning to caramelize. This creates a sweet-savory foundation for the shrimp.
Step 4: Build the Shrimp Mixture
Stir in the minced garlic and cook for just 30 seconds until fragrant. Add your shrimp, a sprinkle of smoked paprika, cayenne if you’re feeling spicy, a big pinch of salt, freshly ground pepper, and lemon juice. Cook, stirring gently, until the shrimp turn pink and opaque, about 3–4 minutes. Return the crispy bacon to the skillet and toss it all together, letting flavors mingle for a minute or so.
Step 5: Serve It Up
To assemble Lowcountry Shrimp and Grits, scoop generous spoonfuls of warm, cheesy grits into each bowl or plate. Pile the shrimp, veggie, and bacon mixture over the top, making sure every serving gets a bit of everything. Don’t forget to finish with a sprinkle of fresh parsley! The result is pure Southern warmth in every bite.
How to Serve Lowcountry Shrimp and Grits
Garnishes
Top your bowls just before serving with a generous shower of freshly chopped parsley—it looks gorgeous and lends a garden-fresh pop. For extra decadence, add a few curls of cheese, a twist of black pepper, or those crispy bacon bits you worked hard on. Even a light drizzle of hot sauce or a wedge of lemon on the side invites everyone to customize their own perfect bite.
Side Dishes
This Lowcountry Shrimp and Grits recipe is hearty, but it pairs beautifully with some Southern-inspired sides. Consider offering warm buttermilk biscuits or a skillet of cornbread for that classic comfort feel. Lightly dressed greens, such as a peppery arugula or bibb lettuce salad, add balance and brightness. And if you want a feast, grilled seasonal vegetables or a fresh tomato-cucumber salad round out the table in style.
Creative Ways to Present
Lowcountry Shrimp and Grits is as versatile as it is delicious. For brunch parties, serve the grits and shrimp mixture in small cups or shot glasses for an elevated appetizer. Ladle everything into a large serving platter “family-style” for casual gatherings, letting everyone scoop their own. Or try individual ramekins for dinner parties—either way, you’ll have folks swooning with the first forkful.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Lowcountry Shrimp and Grits, don’t worry! Cool everything to room temperature, then transfer shrimp and grits to separate airtight containers. Store in the refrigerator for up to 2 days for the best flavor and texture. Keeping them separate prevents the grits from soaking up too much sauce or turning gluey.
Freezing
While freshly cooked is always best, you can freeze the grits portion by letting them cool, then wrapping tightly and storing in an airtight container for up to two months. The shrimp mixture isn’t ideal for freezing, as shrimp can become rubbery upon reheating, but if needed, freeze separately for up to a month and thaw overnight in the fridge before reheating gently.
Reheating
To reheat grits, add a splash of water or cream and warm gently on the stovetop or in the microwave, stirring until creamy again. The shrimp mixture can be reheated in a skillet over low heat until just warmed through (avoid overcooking), then spooned over the hot grits—almost as good as fresh!
FAQs
Can I use instant grits instead of stone-ground?
Instant grits will get the job done in a pinch, but stone-ground grits have a bolder corn flavor and a wonderful, slightly coarse texture that’s classic for Lowcountry Shrimp and Grits. If all you have is instant, just know the dish will be a bit softer and milder, but still delicious.
Is there a substitute for bacon?
Absolutely! If you prefer, swap in diced andouille sausage for a punch of spicy, smoky flavor, or use turkey bacon as a lighter option. The key is to keep some kind of smoky richness to balance the creamy grits and sweet shrimp.
What kind of shrimp should I buy for this recipe?
Look for large, wild-caught shrimp when you can—they have the best flavor and texture in Lowcountry Shrimp and Grits. Fresh is fantastic, but high-quality frozen shrimp (thawed just before cooking) are a reliable, convenient choice for most home cooks.
Can this recipe be made gluten-free?
This meal is naturally gluten-free, as authentic grits are made from corn and none of the main components contain wheat. Just double-check the labels on your broth or cheese to be sure if you’re cooking for someone with celiac or severe sensitivity.
How can I make it spicier?
Feel free to amp up the cayenne or toss in a few dashes of your favorite hot sauce to the shrimp mixture as it cooks. Some folks also love to sprinkle extra cayenne or chili flakes on top before serving—Lowcountry Shrimp and Grits is highly adaptable to your taste.
Final Thoughts
Lowcountry Shrimp and Grits is the kind of recipe you make to bring people together, whether for a lazy Sunday brunch or a weeknight pick-me-up. It’s fuss-free, packed with comforting flavor, and has a way of making any table feel like home. Give it a try, and don’t be surprised if it becomes your go-to Southern classic—all you need is one big spoon and good company.
Print
Lowcountry Shrimp and Grits Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
A classic Southern dish, Lowcountry Shrimp and Grits features tender shrimp cooked in a flavorful sauce served over creamy, cheesy grits. This comforting and savory meal is perfect for brunch or dinner.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 2 tablespoons butter
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 4 slices thick-cut bacon, chopped
- 1 small yellow onion, finely chopped
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Grits: Boil water or chicken broth, add grits, simmer until creamy. Stir in butter, cream, and cheese. Season with salt and pepper.
- Cook the Shrimp: In a skillet, cook bacon until crispy. Set aside. Sauté onion and bell pepper, add garlic. Add shrimp, lemon juice, paprika, cayenne, salt, and pepper. Cook until shrimp are pink. Add bacon back to the pan.
- Serve: Spoon shrimp over cheesy grits. Garnish with parsley.
Notes
- For added flavor, substitute part of the liquid for grits with milk or use a mix of chicken broth and water.
- Andouille sausage can be added for a heartier version.
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