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Lowcountry Shrimp and Grits

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Lowcountry Shrimp and Grits is a Southern classic featuring creamy, buttery grits topped with succulent shrimp sautéed in a savory, smoky sauce. Originating from the coastal Carolinas and Georgia, it’s comfort food with rich flavors and soulful tradition.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 cup stone-ground or quick-cooking grits
  • 2 cups water
  • 2 cups milk or chicken broth
  • 3 tbsp butter
  • 1 cup sharp cheddar cheese, shredded (optional)
  • 4 slices bacon or 6 oz andouille sausage, chopped
  • 1 small onion, finely diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp Creole or Cajun seasoning
  • Hot sauce, to taste (optional)
  • Salt and black pepper, to taste
  • 2 tbsp chopped green onions or parsley, for garnish

Instructions

  1. Cook grits according to package directions using water and milk or broth for extra creaminess. Stir often.
  2. Once tender, stir in butter and optional cheese. Season with salt and pepper. Keep warm.
  3. In a skillet, cook bacon or sausage until browned and crispy. Remove and set aside, leaving fat in the pan.
  4. Add onion and bell pepper to skillet. Sauté until softened, then add garlic and cook for 30 seconds.
  5. Add shrimp, season with Creole seasoning, salt, and pepper. Cook 2–3 minutes per side until pink and opaque.
  6. Squeeze lemon juice over shrimp, add hot sauce if desired, and return bacon or sausage to skillet. Stir to combine.
  7. Spoon grits into bowls, top with shrimp mixture, and garnish with green onions or parsley.
  8. Serve immediately while hot and creamy.

Notes

  • Stone-ground grits have the best flavor, but quick-cooking grits save time.
  • Cook shrimp just until pink to avoid toughness.
  • Separate shrimp and grits for storage to keep textures intact.
  • Add cream, white wine, or shrimp stock to the pan for a richer sauce.

Nutrition

Find it online: https://thefamilycooking.com/lowcountry-shrimp-and-grits/