Lowcountry Shrimp And Grits Recipe

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Lowcountry Shrimp and Grits

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


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.

About this Recipe

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