Low Country Shrimp and Grits
Experience the rich and comforting flavors of the South with this Low Country Shrimp and Grits recipe, a true classic elevated with a modern twist. Creamy, stone-ground grits are slow-cooked to perfection, enriched with sharp cheddar cheese and butter for a luscious base. Succulent shrimp, beautifully seasoned with smoked paprika and a hint of cayenne pepper, are paired with crispy bacon and a bright splash of lemon juice for a savory, smoky, and slightly tangy bite. The dish is topped with fresh scallions and optional hot sauce for a touch of heat, creating a vibrant, crowd-pleasing meal perfect for brunch, lunch, or dinner. Whether you're craving a taste of Southern comfort or looking to impress your guests, this gluten-free favorite is sure to deliver on flavor and heartiness!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 4 slices bacon, diced
- 1 pound medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
- 2 scallions, sliced
- 1 teaspoon hot sauce (optional)
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt, then slowly whisk in the grits to prevent clumps.
Reduce the heat to low, cover the saucepan, and simmer the grits for 20-25 minutes, stirring occasionally to prevent sticking.
While the grits cook, heat a large skillet over medium heat and add the diced bacon. Cook until crispy, about 5-7 minutes, then transfer to a paper towel-lined plate. Reserve 1 tablespoon of the bacon fat in the skillet.
To the reserved bacon fat, add the olive oil and heat over medium-high heat. Add the shrimp and sprinkle with smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper. Cook the shrimp for 2 minutes per side, or until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan by adding the lemon juice, scraping up any browned bits with a wooden spoon.
Return the shrimp to the skillet, toss to coat in the sauce, and remove from heat. Stir in the scallions and a splash of hot sauce, if desired.
Once the grits are tender, stir in the butter and shredded cheddar cheese until melted and creamy. Adjust the seasoning with additional salt, if needed.
To serve, spoon the cheesy grits onto warm plates or shallow bowls. Top with the shrimp mixture and garnish with the crispy bacon and extra scallions. Serve immediately.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 283 mg | 22% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
