Classic Lowcountry Shrimp and Grits is the perfect Southern comfort food and one of my all-time favorite meals. In this dish, creamy cheese grits are topped with a savory sauce of sauteed shrimp, bacon, sweet onion, and bell pepper. It makes a sophisticated yet simple meal that works beautifully for any occasion—from a lazy weekend brunch to a cozy “breakfast for dinner.” While many variations exist, the authentic ‘Lowcountry’ style is defined by its smoky foundation of the salty, fatty deliciousness of sauteed bacon.
To prepare it, simply start by frying the bacon until perfectly crisp, then use the reserved drippings to sauté your shrimp and vegetables. This creates a rich, flavorful base without the need for a long list of ingredients. Simply spoon the saucy mixture over a bowl of velvety cheese grits, garnish with the reserved bacon crumbles and fresh green onions. To make it the perfect Southern dish, serve it with warm cornbread to soak up every last drop of the tasty sauce!
Low Country Shrimp and Grits
Course: SeafoodCuisine: Low Country4
servings10
minutes20
minutesCreamy cheese grits are topped with a savory sauce of sauteed shrimp, bacon, sweet onion, and bell pepper. It’s a sophisticated yet simple meal that works beautifully for any occasion!
Ingredients
1 cup coarse stone-ground grits
4 cups water
1 teaspoon Salt
3 tablespoons butter
1 cup shredded Cheddar cheese
- For the Shrimp
1 lb shrimp, peeled and deveined
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
Salt, to taste
- For the sauce:
4 slices of bacon
1/2 cup bell pepper, chopped
1/2 cup sweet onion, chopped
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
Garnish: chopped green onions
Directions
- For the grits, bring the water to a boil in a saucepan, then stir in the grits. Cover and cook over low heat until thick and tender, about 15 minutes. Season with salt to taste, then stir in 3 tablespoons of butter and shredded Cheddar cheese. Keep warm.
- While grits cook, combine shrimp, cayenne pepper, lemon juice, and salt in a bowl. Set aside to marinate. Next, cook the bacon in a large skillet until crispy. Remove the bacon, drain it on paper towels, crumble, and set aside. Add the bell pepper, onion, and garlic to the bacon drippings in the skillet and sauté until softened, about 3 minutes. Finally, add the marinated shrimp and cook until the shrimp turn bright pink, about 3 minutes.
- In another pan, melt the remaining 3 tablespoons of butter over medium heat. Once the butter has melted, whisk in the flour to form a roux. Then slowly add the chicken broth, whisking until thickened. Pour the roux into the skillet with the shrimp and vegetables. Add the Worcestershire sauce and bacon, stirring to combine. To serve, spoon the creamy grits onto plates and top with the shrimp mixture. Garnish with chopped green onions, if desired.
