Classic Lowcountry Shrimp and Grits

Classic Lowcountry Shrimp and Grits ingredients

• 6 strips Bacon
• 2 tbsp Unsalted Butter
• 1 medium Yellow Onion
• 0.5 medium Green Bell Pepper
• 2 cloves Garlic
• 1 lb Shrimp (peeled and deveined)
• 1.5 cups Chicken Broth
• 1 tsp Worcestershire Sauce
• 0.5 tsp Hot Sauce (e.g., Tabasco)
• 1 tbsp Lemon Juice
• 2 tbsp Fresh Parsley (chopped)
• to taste Salt
• to taste Black Pepper
• 1 cup Stone-Ground Grits
• 2 cups Water
• 2 cups Milk (whole or 2%)
• 0.5 tsp Salt
• 2 tbsp Unsalted Butter
• 1 cup Sharp Cheddar Cheese (shredded)

How to make Classic Lowcountry Shrimp and Grits

1. Begin by cooking the grits: In a medium saucepan, combine 2 cups water, 2 cups milk, and 1/2 tsp salt. Bring the mixture to a gentle boil over medium-high heat, then slowly whisk in the 1 cup stone-ground grits.
2. Reduce the heat to low, cover the saucepan, and simmer for 20-25 minutes, stirring occasionally to prevent sticking. The grits should be creamy and tender. If they become too thick, add a splash more milk or water.
3. Once the grits are cooked, remove them from the heat and stir in 2 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese until melted and fully incorporated. Cover to keep warm while you prepare the shrimp.
4. For the shrimp: In a large skillet, cook 6 strips bacon over medium heat until crispy. Remove the bacon with a slotted spoon, crumble it, and set aside. Pour off all but 2 tablespoons of bacon fat from the skillet.
5. Add 2 tablespoons unsalted butter to the skillet with the reserved bacon fat. Add the diced 1 medium yellow onion and 1/2 medium green bell pepper and cook over medium heat for 5-7 minutes, until softened and lightly browned.
6. Stir in 2 minced garlic cloves and cook for another minute until fragrant. Add 1 lb peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and just cooked through; do not overcook.
7. Pour in 1.5 cups chicken broth, 1 tsp Worcestershire sauce, and 1/2 tsp hot sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan, and cook for 3-5 minutes to allow the sauce to reduce slightly.
8. Remove the skillet from the heat. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Season the shrimp and sauce with salt and black pepper to taste.
9. To serve, spoon the creamy cheddar grits into shallow bowls. Top generously with the hot shrimp and sauce, then sprinkle with the crumbled crispy bacon. Serve immediately for best flavor and texture.

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