Charleston Shrimp and Grits
Creamy stone-ground grits topped with shrimp sautéed in a bacon and pan-gravy sauce, a Lowcountry breakfast turned all-day classic.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Cast-iron skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 26
- carbs
- 38
- protein
- 32
- calories
- 540
Instructions
- 1
Bring water or broth to a boil. Whisk in the grits (coarse ground corn) and lower the heat to low.
- 2
Cook for 20-30 minutes until creamy, stirring often. Stir in butter and cheese if using.
- 3
Cook chopped bacon in a skillet until crisp. Remove the bacon and set aside, leaving the fat in the pan.
- 4
Saute onion and garlic in the bacon fat until soft.
- 5
Add shrimp to the skillet. Cook 2-3 minutes per side until just pink.
- 6
Pour in chicken stock. Simmer gently for a short time to form a light gravy.
- 7
Stir bacon back into the shrimp mixture. Season with salt and pepper.
- 8
Spoon shrimp and gravy over bowls of grits. Garnish with scallions.
Chef's tips
Use stone-ground grits and cook them low and slow for real creaminess. Save the bacon fat to build the pan sauce for deeper flavor.
Storage
Refrigerate grits and shrimp separately in airtight containers up to 2 days.
Reheating
Reheat grits with a splash of milk over low heat; warm shrimp gently in a skillet to avoid overcooking.
Common mistakes to avoid
- •Cooking grits too fast on high heat, leaving them gritty
- •Overcooking shrimp until rubbery
Serving suggestions
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