Name: Lowcountry Shrimp and Grits Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 1 cup stone-ground grits; 4 cups water (or half water, half milk for creamier grits); 1 cup shredded sharp cheddar cheese; 2 tablespoons unsalted butter; ½ teaspoon salt; ½ teaspoon black pepper; 1 pound large shrimp, peeled and deveined; 4 slices thick-cut bacon, chopped; 1 small onion, finely chopped; 1 small green bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon Cajun seasoning; 2 tablespoons chopped fresh parsley (optional for garnish); Hot sauce (optional, to taste)

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Lowcountry Shrimp and Grits is the soul of coastal Southern cooking: a hearty bowl that balances creamy, cheesy grits with succulent shrimp and smoky bacon, all crowned with a lively kick of Cajun spice. This comforting dish is all about contrast—velvety, savory grits beneath a colorful tangle of shrimp sautéed with onion, bell pepper, and garlic. Whether you’re cooking for a weekend brunch or a cozy weeknight dinner, this Lowcountry Shrimp and Grits recipe will wow your guests and bring a taste of the South right to your table.

Lowcountry Shrimp and Grits Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lowcountry Shrimp and Grits is that the ingredient list is short but every addition brings its own charm. Each item below doesn’t just add flavor, it contributes to the perfect texture, the right amount of color, and every bite’s overall wow factor.

Shrimp: Choose large, peeled, and deveined shrimp for mouthwatering, juicy bites that shine as the star of the dish.
Bacon: Thick-cut bacon provides a smoky, savory foundation and irresistible crispy bits for texture.
Stone-Ground Grits: The old-fashioned way is best for ultra-creamy grits packed with authentic Southern flavor.
Water (or Milk): Use half milk for extra creamy, rich grits or stick to water for a lighter base—either way, these liquids are essential for cooking the grits to perfection.
Sharp Cheddar Cheese: Melts into the grits for creamy, tangy flavor that makes every spoonful decadent.
Unsalted Butter: Adds luscious richness and helps bring the grits together.
Salt: Balances all the flavors, especially in the grits.
Black Pepper: Gives a gentle heat and rounds out the savoriness of the dish.
Onion: Offers sweetness as it softens, providing depth to the vegetable base.
Green Bell Pepper: Adds color and a mild, earthy crunch to the sautéed veggies.
Garlic: Brings bold, aromatic notes that uplift the shrimp mixture.
Cajun Seasoning: Delivers smoky, spicy character to the shrimp—adjust to taste for just the right level of excitement.
Fresh Parsley (optional): A bright, herby finish that makes the finished dish pop visually and flavor-wise.
Hot Sauce (optional): For those who love a little heat, a dash or two turns up the excitement.

How to Make Lowcountry Shrimp and Grits

Step 1: Cook the Creamy Grits

Start by bringing your water—or for maximum comfort, a mix of water and milk—to a rolling boil in a medium saucepan. Stir in the stone-ground grits, reduce the heat to low, and let them gently bubble away. You want to cover the pan and stir occasionally for 20–25 minutes, until the grits turn thick and creamy. Just before serving, stir in the butter, sharp cheddar, salt, and pepper. The grits should be super silky and cheesy at this point!

Step 2: Crisp the Bacon

While the grits are gently cooking, heat a large skillet over medium heat. Lay in the chopped, thick-cut bacon and let it render and brown—stirring now and then—until it’s irresistibly crispy. Scoop out the bacon pieces with a slotted spoon, but be sure to leave a couple tablespoons of the flavorful drippings behind in the pan. This sets the stage for deep flavor in the shrimp mixture.

Step 3: Sauté the Vegetables

With the bacon drippings ready, toss in your finely chopped onion and bright green bell pepper. Sauté them for about 4 to 5 minutes, until they smell fragrant and have softened up beautifully. Stir in the minced garlic and give it just 30 seconds—just enough time for its aroma to bloom without burning.

Step 4: Cook the Shrimp

Add the peeled and deveined shrimp right into the skillet with the vegetables. Sprinkle over your Cajun seasoning, using more or less depending on your spice preference. Sauté everything for 3 to 4 minutes, just until the shrimp turn pink and opaque. This happens fast! To finish, stir the crispy bacon bits back in for smoky-salty bliss.

Step 5: Assemble and Serve

Spoon the ultra-creamy cheddar grits into bowls, making a generous bed. Top with heaps of the shrimp and veggie mixture, making sure to include a little of everything in each serving. If you like, add a shower of parsley and a dash of hot sauce to bring the Lowcountry Shrimp and Grits fully to life.

How to Serve Lowcountry Shrimp and Grits

Garnishes

Garnishing this dish is about layering flavor and visual appeal. A sprinkle of bright green chopped parsley and a few drops of your favorite hot sauce do wonders, highlighting the creamy grits and pink shrimp while offering freshness and a subtle zing.

Side Dishes

Lowcountry Shrimp and Grits is hearty enough to stand alone, but a side of sautéed greens, like collards or kale, makes a perfect pairing. For brunch, serve with a basket of flaky biscuits or a simple tomato salad to keep things light and fresh.

Creative Ways to Present

For a playful twist, ladle the grits and shrimp into mini bowls or martini glasses as an appetizer for parties. Or, pile everything onto a large platter for a family-style meal that lets everyone dig in and feel instantly at home.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the shrimp and grits separately in airtight containers. This keeps the grits smooth and prevents the shrimp from getting rubbery. Both will keep well in the fridge for up to two days.

Freezing

While grits freeze surprisingly well, shrimp are most delicious enjoyed fresh. If needed, freeze just the grits in a freezer-safe bag for up to a month, and make the shrimp topping fresh when you’re planning to serve.

Reheating

To bring refrigerated grits back to life, add a splash of milk or water and warm gently on the stovetop, stirring until creamy again. The shrimp and bacon can be reheated in a skillet over low heat—just heat until warmed through, as overcooking can make the shrimp tough.

FAQs

Can I use quick grits instead of stone-ground grits?

While quick grits work in a pinch, stone-ground grits give Lowcountry Shrimp and Grits a richer flavor and heartier texture you just can’t beat. If you use quick grits, reduce the cooking time as needed and expect a slightly smoother but less robust result.

Is there a way to make this dish spicy without overwhelming the flavor?

Absolutely! The easiest way is to add more Cajun seasoning and a good splash of hot sauce just before serving. Start slow and taste as you go so you don’t mask the other lovely layers of the dish.

Can I make this recipe dairy-free?

Yes! Try cooking the grits in all water or unsweetened plant milk, and use your favorite dairy-free cheese or omit cheese entirely. The dish will still be creamy, especially with a little extra olive oil whisked in at the end.

What if I only have frozen shrimp?

Frozen shrimp works great for Lowcountry Shrimp and Grits. Just thaw them completely, pat dry, and then proceed with the recipe—you’ll still get tender, juicy results.

Can I double the recipe for a crowd?

Definitely! It’s easy to scale this dish up—just be sure to use a large enough pot and skillet, and allow a couple extra minutes for the grits if doubling. Lowcountry Shrimp and Grits is always a hit for big family gatherings or parties.

Final Thoughts

If you’re searching for a dish that will make everyone around your table smile, look no further than Lowcountry Shrimp and Grits. From the first scoop of cheesy, buttery grits to the last bite of succulent, Cajun-spiced shrimp, this recipe brings a bit of Southern hospitality to every meal. Don’t wait—gather your friends, grab a cast iron skillet, and treat yourself to this classic comfort food tonight!

Lowcountry Shrimp and Grits Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a taste of the South with this comforting Lowcountry Shrimp and Grits recipe. Creamy stone-ground grits loaded with sharp cheddar cheese, topped with savory shrimp cooked in a flavorful Cajun seasoning – a delicious twist on a classic dish.

Ingredients

Scale

For the Grits:

1 cup stone-ground grits
4 cups water (or half water, half milk for creamier grits)
1 cup shredded sharp cheddar cheese
2 tablespoons unsalted butter
½ teaspoon salt
½ teaspoon black pepper

For the Shrimp:

1 pound large shrimp, peeled and deveined
4 slices thick-cut bacon, chopped
1 small onion, finely chopped
1 small green bell pepper, diced
2 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons chopped fresh parsley (optional for garnish)
Hot sauce (optional, to taste)

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Instructions

Cook the Grits: In a medium saucepan, bring water to a boil. Stir in grits and simmer for 20–25 minutes until creamy. Stir in butter, cheddar, salt, and pepper.
Cook the Shrimp: Cook bacon until crispy. Remove and set aside, leaving drippings. Cook onion, bell pepper until softened. Add garlic, shrimp, Cajun seasoning, and cooked bacon. Spoon grits into bowls, top with shrimp mixture.