Name: Lowcountry Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water; 1 cup whole milk; 1 teaspoon salt; 2 tablespoons unsalted butter; 1 cup shredded sharp cheddar cheese; 1 tablespoon olive oil; 4 slices thick-cut bacon, chopped; 1 small onion, finely chopped; 1/2 green bell pepper, chopped; 1/2 red bell pepper, chopped; 2 garlic cloves, minced; 1 pound large shrimp, peeled and deveined; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Salt and black pepper to taste; 1 tablespoon fresh lemon juice; 2 green onions, sliced; Fresh parsley, chopped

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Lowcountry Shrimp and Grits is a soulful Southern classic that brings together creamy, cheesy grits and juicy, boldly seasoned shrimp in a single, unforgettable bowl. This dish is a celebration of the coastal South, weaving together flavors and textures that are both comforting and vibrant. Whether you’re gathering with loved ones for a cozy Sunday supper or looking to impress at a dinner party, Lowcountry Shrimp and Grits never fails to deliver warmth, depth, and a little bit of Southern magic.

Lowcountry Shrimp and Grits Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lowcountry Shrimp and Grits lies in its simplicity; each ingredient plays a starring role in building the dish’s rich flavor, creamy texture, and vivid color. Let’s take a closer look at what you’ll need and why it matters.

Stone-ground grits (1 cup): These traditional grits offer a hearty texture and full corn flavor, making your base irresistibly creamy.
Water (4 cups): Used to cook the grits, providing the right consistency for a smooth finish.
Whole milk (1 cup): Adds richness and a velvety feel to the grits, ensuring they’re anything but bland.
Salt (1 teaspoon): Essential for seasoning both the grits and the shrimp mixture—don’t skip it!
Unsalted butter (2 tablespoons): Melted into the grits for luscious, buttery flavor.
Shredded sharp cheddar cheese (1 cup): Gives the grits their signature cheesy goodness and a gorgeous golden hue.
Olive oil (1 tablespoon): Used to sauté the bacon and veggies, helping everything caramelize beautifully.
Thick-cut bacon, chopped (4 slices): Provides smoky, salty crunch and infuses the dish with incredible depth.
Small onion, finely chopped (1): Adds a subtle sweetness and aromatic base to the shrimp topping.
Green bell pepper, chopped (1/2): Brings a gentle bitterness and fresh color to the skillet.
Red bell pepper, chopped (1/2): Offers sweetness and a pop of red that makes the dish visually stunning.
Garlic cloves, minced (2): Elevates the savory notes and ties all the flavors together.
Large shrimp, peeled and deveined (1 pound): The star of the show—choose fresh, high-quality shrimp for the best result.
Smoked paprika (1/2 teaspoon): Adds a gentle smokiness and depth to the shrimp.
Cayenne pepper (1/4 teaspoon): For just the right amount of heat—adjust to taste!
Salt and black pepper: Season the shrimp perfectly, balancing out all the flavors.
Fresh lemon juice (1 tablespoon): Brightens the entire dish and cuts through the richness.
Green onions, sliced (2): Lively garnish that brings crunch and color.
Fresh parsley, chopped: A final sprinkle for freshness and a burst of green.

How to Make Lowcountry Shrimp and Grits

Step 1: Cook the Creamy Grits

Begin by bringing water, milk, and salt to a gentle boil in a medium saucepan. Once bubbling, slowly whisk in the stone-ground grits to prevent any lumps. Reduce the heat to low and let them simmer, stirring often, for 20 to 25 minutes. The grits will become thick and creamy—don’t rush this part! When they’re just right, stir in the butter and shredded cheddar cheese until everything is silky and smooth.

Step 2: Crisp the Bacon

While the grits are doing their thing, heat olive oil in a large skillet over medium heat. Add your chopped thick-cut bacon and let it cook until it’s perfectly crispy and golden. Transfer the bacon to a paper towel-lined plate, leaving about a tablespoon of the flavorful bacon fat in the pan—this will be the base for your savory shrimp topping.

Step 3: Sauté the Veggies

Into that same skillet, toss in the finely chopped onion, green bell pepper, and red bell pepper. Sauté for 4 to 5 minutes until everything softens and starts picking up that wonderful bacon flavor. Add the minced garlic and cook for one more minute, just until fragrant.

Step 4: Cook the Shrimp

Add your peeled and deveined shrimp right into the skillet with the veggies. Sprinkle over the smoked paprika, cayenne, salt, and black pepper, giving everything a good toss. Cook the shrimp for 3 to 4 minutes, stirring occasionally, until they turn pink and opaque. Right at the end, pour in the fresh lemon juice and return the crispy bacon to the pan, letting all those flavors mingle.

Step 5: Assemble and Serve

To serve, spoon generous helpings of the cheesy grits into warm bowls. Top with a big scoop of the shrimp and bacon mixture, making sure to get a bit of everything in each serving. Finish with a sprinkle of sliced green onions and chopped parsley for a fresh, colorful flourish.

How to Serve Lowcountry Shrimp and Grits

Garnishes

The finishing touches bring Lowcountry Shrimp and Grits to life. A handful of sliced green onions and fresh parsley not only add a burst of color but also brighten up the flavors. For an extra Southern touch, a dash of hot sauce or a wedge of lemon on the side can be a real treat.

Side Dishes

This dish is hearty enough to stand alone, but if you’re feeding a crowd or want a true Southern spread, consider serving it alongside collard greens, sautéed okra, or a crisp green salad. A slice of homemade cornbread or fluffy biscuits is always welcome for soaking up any extra sauce.

Creative Ways to Present

Lowcountry Shrimp and Grits is traditionally served in bowls, but don’t be afraid to get creative! Try spooning the grits into ramekins for individual servings at a party, or plating them in a ring for a more upscale restaurant-style look. Top with a poached egg for a brunch twist or serve in small cups as an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Lowcountry Shrimp and Grits, store the grits and shrimp mixture separately in airtight containers in the refrigerator. The grits will thicken as they chill, but they’ll loosen up beautifully when reheated. Enjoy within 2 to 3 days for the best flavor and texture.

Freezing

Grits freeze surprisingly well! Let them cool completely, then transfer to a freezer-safe container. The shrimp topping can also be frozen, although the texture may change slightly upon thawing. For best results, freeze each component separately and use within one month.

Reheating

When you’re ready to enjoy your leftovers, gently reheat the grits on the stovetop with a splash of milk or water, stirring until creamy. The shrimp mixture can be warmed in a skillet over low heat—just be careful not to overcook the shrimp, as they can become rubbery. Assemble just before serving for the freshest taste.

FAQs

Can I use instant or quick-cooking grits for this recipe?

You can use quick-cooking grits if you’re short on time, but for the most authentic texture and rich flavor, stone-ground grits are hands-down the best choice for Lowcountry Shrimp and Grits.

What’s the best way to peel and devein shrimp?

Gently pull off the shell, then use a small paring knife to make a shallow cut along the back of each shrimp. The dark vein can be lifted out with the tip of the knife or rinsed away under cold water.

Can I make this dish dairy-free?

Absolutely! Substitute the milk with unsweetened non-dairy milk (like oat or almond), and use a vegan butter and cheese alternative. The result will still be creamy and delicious, though the flavor will be a bit different.

Is there a way to make this dish spicier?

If you love a little extra heat, feel free to increase the cayenne pepper or add a splash of your favorite hot sauce to the shrimp as they finish cooking. You can even sprinkle on some red pepper flakes for an added kick.

What can I substitute for bacon if I don’t eat pork?

Smoked turkey bacon or even diced andouille sausage are excellent alternatives. For a pescatarian version, omit the bacon entirely and add a touch of smoked paprika to mimic that classic smoky flavor.

Final Thoughts

There’s a reason Lowcountry Shrimp and Grits has become a beloved staple across the South and beyond—it’s pure comfort in a bowl, bursting with flavor and history. I hope you feel inspired to try this recipe and make it your own. Invite some friends over, pour some sweet tea, and savor every bite of this classic Southern delight!

Lowcountry Shrimp and Grits Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic Southern comfort dish featuring creamy, cheesy stone-ground grits topped with smoky, spicy shrimp cooked with bell peppers, onions, and crispy bacon, offering a perfect balance of flavors and textures for a hearty main course.

Ingredients

Scale

For the Grits

1 cup stone-ground grits
4 cups water
1 cup whole milk
1 teaspoon salt
2 tablespoons unsalted butter
1 cup shredded sharp cheddar cheese

For the Shrimp

1 tablespoon olive oil
4 slices thick-cut bacon, chopped
1 small onion, finely chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1 tablespoon fresh lemon juice

For Garnish

2 green onions, sliced
Fresh parsley, chopped

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Instructions

Cook the Grits: In a saucepan, bring 4 cups of water, 1 cup of whole milk, and 1 teaspoon salt to a boil. Slowly whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer, stirring frequently, for 20–25 minutes until thick and creamy. Stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and smooth.
Prepare the Bacon and Vegetables: While the grits are cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Cook 4 slices of chopped thick-cut bacon until crispy, then transfer to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Add 1 finely chopped small onion and 1/2 chopped each of green and red bell peppers to the skillet and sauté for 4–5 minutes until softened.
Add Garlic and Shrimp: Stir in 2 minced garlic cloves and cook for 1 more minute, then add 1 pound peeled and deveined large shrimp. Season with 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt, and black pepper to taste. Cook for 3–4 minutes, stirring occasionally, until shrimp are pink and cooked through.
Finish the Shrimp Mixture: Stir in 1 tablespoon fresh lemon juice and the cooked bacon pieces to the shrimp mixture. Remove from heat.
Serve: Spoon the cheesy grits into bowls and top with the shrimp mixture. Garnish with 2 sliced green onions and chopped fresh parsley for a vibrant finish.

Notes

Substitute the cheddar cheese with smoked gouda for a deeper, smokier flavor.
Quick-cooking grits can be used if short on time, but stone-ground grits provide the best texture and creaminess.
For added richness, replace part of the milk with heavy cream in the grits.
Adjust the cayenne pepper amount for preferred spice level.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern