Lowcountry Shrimp and Grits

Lowcountry Shrimp And Grits Recipe

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Lynette !


South Carolina style Shrimp and Grits. Recipe by Michelle Weaver of the Charleston Grill.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 25 Min
Stove Top



2 c
uncooked white, coarse-ground grits
1/2 c
parmigiano-reggiano cheese, freshly grated
1/4 c
unsalted butter


1 lb
unpeeled, medium size raw shrimp (28/31 count)
4 slice
thick hickory-smoked bacon, diced
6 Tbsp
unsalted butter
1 medium
vidalia onion, diced
poblano pepper, diced
3 clove
garlic, minced
1/2 tsp
kosher salt
1/4 tsp
ground white pepper
1/4 tsp
ground red pepper
1 Tbsp
all-purpose flour
1/2 c
chicken broth
1/4 c
2 Tbsp
fresh lemon juice
1 Tbsp
fresh parsley, chopped
green onion, chopped

How to Make Lowcountry Shrimp and Grits


  • 1Prepare Grits: Bring 7 cups water to a boil in a 4 quart saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to low and cook, stirring occasionally, 1 hour or until tender. Fold in the cheese and 1/4 cup butter.
  • 2Prepare the Shrimp Sauce: Peel and devein shrimp.
  • 3Cook the bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove the bacon, and drain on paper towels, reserving 2 tablespoons drippings in the skillet.
  • 4Melt 6 tablespoons butter in hot drippings in the skillet. Reduce heat. Add onion, poblano pepper, and garlic; saute 2 minutes or until onion is translucent. Add the shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
  • 5Sprinkle the flour over the shrimp mixture; toss. Add broth and the next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from the skillet. Stir in the bacon and parsley. Serve over grits with the green onions.

Printable Recipe Card

About Lowcountry Shrimp and Grits

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Southern
Dietary Needs: Diabetic
Hashtags: #shrimp, #Grits