Southern Shrimp and Grits

The History Behind This Recipe

Shrimp and grits began as a humble fisherman's breakfast along the Lowcountry coast of South Carolina and Georgia — stone-ground grits and whatever shrimp came in with the tide. In the 1980s it was reborn as a restaurant classic, finished with smoky bacon and a buttery pan sauce. It's proof that simple coastal ingredients make some of the most luxurious comfort food in America.

Ingredients (4 servings)

• 1 cup (170g) stone-ground grits (or quick grits)
• 4 cups (960 ml) water or broth
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (60g) shredded sharp cheddar
• 4 tbsp butter, divided
• 1 lb (450g) shrimp, peeled and deveined
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/4 tsp cayenne (optional)
• 2 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. Bring the water to a boil, then slowly whisk in the grits. Reduce to a simmer and cook 20–25 minutes (or per package), stirring often.
2. Stir in the cream, cheddar, and 2 tbsp butter. Season with salt and pepper. Keep warm.
3. Meanwhile, cook the bacon in a skillet until crisp; set aside, leaving the fat.
4. Season the shrimp with salt, pepper, and cayenne. Cook in the bacon fat 1–2 minutes per side until pink. Add the garlic and cook 30 seconds.
5. Stir in the lemon juice, remaining 2 tbsp butter, and the bacon. Spoon the shrimp over the grits and top with green onions.

Tips & Variations

• Stone-ground grits are worth seeking out — they have real corn flavor.
• Don't overcook the shrimp; they go from perfect to rubbery in seconds.
• The butter-and-lemon pan sauce is what takes this from good to great.