Lowcountry Shrimp and Grits Recipe

If you’ve never experienced the unforgettable flavor of Lowcountry Shrimp and Grits, you’re in for a real treat. This soulful Southern classic serves up creamy, cheesy stone-ground grits crowned with succulent shrimp, smoky bacon, and a touch of zesty vegetables. Every bite is comfort in a bowl, dazzling both your taste buds and your sense of tradition. Whether it’s your first time making this iconic dish or you’ve savored it many times before, there’s always something magical about how simple ingredients blend together into a meal that feels hearty, festive, and downright irresistible.

this Recipe

Ingredients You’ll Need

The beauty of Lowcountry Shrimp and Grits lies in its straightforward, pantry-friendly ingredients. Each one is chosen for the unique flavor, creaminess, or color it brings to the final dish—don’t skip any, because they each play their part in making this recipe truly sing.

• Water: Provides the perfect base for cooking the grits to tender, creamy perfection.
• Stone-ground grits: The heart of this dish—these traditional grits have the best texture and wonderful corn flavor.
• Salt: Essential for seasoning the grits right from the start.
• Heavy cream: Lends extra-rich silkiness to your grits.
• Sharp cheddar cheese: Melts into the grits for incredible cheesy goodness.
• Unsalted butter: Adds luxurious creaminess and a touch of indulgence.
• Olive oil: Used to sauté your bacon, vegetables, and shrimp.
• Bacon: Chopped and crisped, it brings smoky depth and irresistible crunch.
• Large shrimp (peeled and deveined): The crown jewels of the dish, sweet and tender with just the right bite.
• Onion: A hint of sweetness that balances out the savory flavors.
• Green bell pepper: Adds color and a mild, grassy note.
• Garlic: Classic aromatic that rounds out the flavor.
• Cayenne pepper: Brings subtle heat—add more if you like things spicy!
• Smoked paprika: Infuses a lovely smoky warmth that complements the bacon and shrimp.
• Salt and black pepper: Adjust to taste for perfectly seasoned shrimp.
• Green onions: Fresh, bright garnish for a pop of color and crunch.
• Lemon juice: Squeezed in at the end, it awakens all the flavors and adds a zippy finish.

How to Make Lowcountry Shrimp and Grits

Step 1: Prepare the Grits

Start by bringing your water and salt to a rolling boil in a medium saucepan. Slowly stir in the stone-ground grits, then reduce the heat all the way down to low. Simmer uncovered, giving it a good stir every so often. Patience is key! Let them get thick and creamy over 20 to 25 minutes, soaking up all that flavor.

Step 2: Make the Grits Creamy and Cheesy

Once the grits have reached that perfect, spoon-coating consistency, it’s time for the serious comfort factor. Stir in the heavy cream, sharp cheddar cheese, and butter until melted and completely silky. Keep these luscious grits warm on very low heat as you cook the shrimp.

Step 3: Sauté the Bacon and Vegetables

In a large skillet, warm up the olive oil over medium heat and toss in the chopped bacon. Let it cook until it’s crisp and golden, then transfer the bacon to a plate with a slotted spoon—don’t discard that flavorful fat! Next, add the diced onion and green bell pepper to the hot skillet. Sauté until soft and fragrant, about 3 to 4 minutes, then toss in the minced garlic for another 30 seconds until it smells absolutely heavenly.

Step 4: Cook the Shrimp

Now for the stars of the show—add your peeled and deveined shrimp to the skillet with the veggies. Sprinkle in the cayenne, smoked paprika, and a sprinkle of salt and black pepper. These spices wake up the whole dish. Cook just until the shrimp turn pink and opaque, about 2 to 3 minutes—don’t overdo it, or you’ll lose that sweet, tender texture!

Step 5: Bring It All Together

With your shrimp cooked, stir in the fresh lemon juice and the reserved crispy bacon. The lemon lifts everything, and the bacon adds that delicious crunch. Remove the skillet from the heat.

Step 6: Assemble and Serve

Spoon those creamy, cheese-laden grits into bowls, then generously top with the shrimp mixture. Sprinkle with green onions for a burst of freshness and color. Your Lowcountry Shrimp and Grits is ready to make everyone at the table swoon!

How to Serve Lowcountry Shrimp and Grits

Garnishes

The right finishing touches are what turn Lowcountry Shrimp and Grits from homey to showstopping. I love scattered green onions for brightness, but a dash of hot sauce, a sprinkle of extra cheese, or even a little fresh chopped parsley are also fantastic. The contrast between creamy, spicy, and crunchy really elevates each bite.

Side Dishes

This dish usually shines brightest when paired with simple sides. A crisp, lemony green salad or some sautéed collard greens cut through the richness beautifully. For an extra Southern flair, offer up warm buttermilk biscuits—perfect for mopping up any leftover sauce at the bottom of your bowl.

Creative Ways to Present

Give this classic a playful spin by serving individual portions in ramekins or small mason jars at your next brunch. You can also plate the grits and shrimp separately for a more elegant, restaurant-style look, letting guests combine bites as they wish. Try topping with a fried or poached egg for a decadent brunch option that takes Lowcountry Shrimp and Grits into “wow” territory.

Make Ahead and Storage

Storing Leftovers

Have some leftovers? Let your Lowcountry Shrimp and Grits cool to room temperature before storing. Keep the shrimp and grits in separate airtight containers, as this helps preserve the best textures. The grits may firm up in the fridge but will loosen when reheated.

Freezing

While shrimp don’t freeze well after being cooked, the grits are quite freezer-friendly. Pour any extra grits into a greased container, let them cool completely, and freeze for up to one month. Reheat them gently with a splash of cream or milk until smooth and hot. For the shrimp part, it’s best enjoyed fresh.

Reheating

To reheat the grits, add a splash of milk or cream and warm them slowly on the stovetop, stirring frequently until velvety. Shrimp can be gently reheated in a skillet over low heat for just a minute or two; take care not to overcook or they’ll become tough. Assemble the dish just before serving for the best experience.

FAQs

What are stone-ground grits, and why are they best for Lowcountry Shrimp and Grits?

Stone-ground grits are made by coarsely grinding corn between stones, giving a rich, hearty flavor and unbeatable texture. They soak up the cream and cheese beautifully, resulting in a much more satisfying base for Lowcountry Shrimp and Grits than quick or instant varieties.

Can I use frozen shrimp?

Absolutely! Just make sure to thaw them completely and pat them dry with paper towels before cooking. Fresh or frozen shrimp both work, but avoid pre-cooked shrimp for the best results.

How spicy is this recipe?

The cayenne and smoked paprika add a gentle, warming heat, but you’re totally in control! For more kick, add extra hot sauce or more cayenne. If you’re cooking for those who prefer milder flavors, start with half the amount of cayenne or skip it.

Is there a way to make Lowcountry Shrimp and Grits dairy-free?

For a dairy-free version, you can replace the heavy cream with coconut milk or unsweetened almond milk, and use your favorite plant-based butter and cheese. The flavor will be slightly different but still creamy and delicious!

Can I add other proteins or vegetables?

Definitely! Andouille sausage is a classic swap for bacon, and you can stir in extra veggies like diced tomato or okra for a twist. Feel free to get creative—the best part of making Lowcountry Shrimp and Grits at home is making it your own.

Final Thoughts

There’s just something happy and heartwarming about gathering around the table with big bowls of Lowcountry Shrimp and Grits. It’s comfort food with a kick, perfect for cozy weeknights or brunch with friends. I hope you’ll dive in and make it soon—your taste buds will thank you!

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