📝 About This Recipe
Transport your kitchen to the coastal marshes of South Carolina with this quintessential Lowcountry classic. This dish marries velvety, slow-cooked stone-ground grits with succulent jumbo shrimp bathed in a savory, smoky gravy infused with bacon and aromatic vegetables. It is the ultimate comfort food, balancing the earthy texture of the corn with the bright, briny sweetness of the sea.
🥗 Ingredients
The Creamy Grits
- 1 cup Stone-ground yellow or white grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium)
- 2 cups Whole milk (plus more if needed for consistency)
- 4 tablespoons Unsalted butter
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1/2 teaspoon Kosher salt (adjust to taste)
The Shrimp and Gravy
- 1 pound Jumbo shrimp (peeled, deveined, tails on or off per preference)
- 4 slices Thick-cut bacon (diced)
- 2 tablespoons All-purpose flour (for the roux)
- 1/2 cup Bell pepper (finely diced)
- 1/2 cup Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Worcestershire sauce
- 1/2 cup Chicken stock (for the sauce)
Garnish
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Fresh parsley (chopped)
- 1 dash Hot sauce (optional, for serving)
👨🍳 Instructions
-
1
In a medium heavy-bottomed saucepan, bring the 2 cups of chicken stock and 2 cups of milk to a gentle boil over medium-high heat.
-
2
Slowly whisk in the stone-ground grits and the salt. Reduce the heat to the lowest setting and cover the pot.
-
3
Simmer the grits for 40-45 minutes, whisking every 10 minutes to prevent sticking. If they become too thick, splash in a little extra milk or water until they are creamy and tender.
-
4
While the grits cook, place the diced bacon in a large skillet over medium heat. Fry until crisp and the fat has rendered out.
-
5
Remove the bacon bits with a slotted spoon and drain on a paper towel, leaving about 2-3 tablespoons of bacon fat in the skillet.
-
6
Season the raw shrimp lightly with salt, pepper, and a pinch of smoked paprika. Add them to the skillet in a single layer.
-
7
Sear the shrimp for about 1-2 minutes per side until just pink and opaque. Remove the shrimp from the pan and set aside on a plate; do not overcook them.
-
8
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 60 seconds until fragrant.
-
9
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a light roux, ensuring there are no dry flour clumps.
-
10
Slowly pour in the 1/2 cup of chicken stock, Worcestershire sauce, and lemon juice while stirring. Simmer until the sauce thickens into a silky gravy.
-
11
Once the grits are tender, remove from heat. Stir in the butter and shredded cheddar cheese until completely melted and glossy.
-
12
Add the cooked shrimp and the crispy bacon bits back into the skillet with the gravy. Toss gently to coat and warm through for 1 minute.
-
13
Spoon a generous portion of cheesy grits into shallow bowls. Top with the shrimp and a heavy ladle of the savory gravy.
-
14
Garnish with sliced green onions and fresh parsley. Serve immediately with a dash of your favorite hot sauce.
💡 Chef's Tips
Always use stone-ground grits rather than 'instant' for the best texture; the corn flavor is much deeper. Soak your grits in the liquid for 30 minutes before cooking if you have time; this yields an even creamier result. Don't wash the skillet after searing the shrimp—those browned bits (fond) are where the flavor for the gravy lives. If the gravy gets too thick while waiting for the grits, whisk in a tablespoon of warm water to loosen it up. Use wild-caught shrimp if possible, as they have a firmer texture and sweeter taste than farm-raised varieties.
🍽️ Serving Suggestions
Pair with a crisp, cold glass of Sauvignon Blanc or a light pilsner beer. Serve with a side of garlicky sautéed collard greens or kale to cut through the richness. A piece of toasted ciabatta or honey-drizzled cornbread is perfect for mopping up extra gravy. For a brunch vibe, serve alongside a simple arugula salad with a lemon vinaigrette. Offer extra hot sauce and lemon wedges at the table for guests to customize their acidity levels.