Entree: United States – South Carolina, Southern United States – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 1 hr

Ingredients

- 1 cup (170 g) stone-ground or medium-ground grits
- 4 cups (960 ml) total liquid: 3 cups (720 ml) low-sodium chicken stock + 1 cup (240 ml) whole milk
- 4 tbsp (56 g) unsalted butter, divided
- 2 tbsp (30 ml) heavy cream
- 1 cup (113 g) sharp cheddar, shredded
- 1 lb (454 g) large shrimp, peeled and deveined (approx. 21–25 count)
- 6 slices bacon, cooked and crumbled, approx. 6 oz (170 g)
- 1 optional: 8 oz (227 g) smoked sausage (andouille or kielbasa), sliced (optional; if using, reduce bacon to 4 slices)
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 1/2 green bell pepper, finely chopped (about 1/2 cup / 75 g)
- 3 scallions (green onions), thinly sliced, whites and greens separated
- 2 cloves garlic, minced (about 8 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper, or to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) hot sauce, optional

Instructions

Short Description:
Creamy stone-ground grits topped with sautéed local shrimp and a savory bacon-and-scallion pan sauce, finished with sharp cheddar and fresh herbs for a rich Southern main course.

Regional Notes:
This South Carolina Lowcountry version emphasizes local shrimp and very creamy grits finished with sharp cheddar, plus a rich sauce built from bacon (or smoked sausage if preferred) and pan juices—reflecting the state's taste for savory, hearty flavors. Compared with other regions, the Lowcountry version favors stone-ground grits and a pronounced smoky-salty sauce.

1. Bring the chicken stock and milk to a gentle simmer in a medium saucepan over medium heat. Whisk in the grits slowly to avoid lumps.
2. Reduce heat to low and simmer, stirring often, until thick and creamy—about 20–30 minutes for stone-ground grits (follow package for shorter-grind times if needed). Stir in 2 tbsp (28 g) butter, heavy cream, and shredded cheddar until fully melted and smooth. Keep warm on the lowest heat, stirring occasionally; add more milk if needed to loosen.
3. While grits cook, cook the bacon in a large skillet over medium heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool. Reserve 2–3 tbsp bacon fat in the pan; drain excess if there is more.
4. If using smoked sausage, add sliced sausage to the pan and brown for 3–4 minutes per side in the bacon fat; transfer to plate with bacon and set aside.
5. In the same skillet, add chopped onion, bell pepper, and the white parts of the scallions. Sauté in the reserved bacon fat over medium heat until softened and beginning to brown, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
6. Stir in smoked paprika, cayenne, Worcestershire sauce, lemon juice, and hot sauce (if using). Scrape any browned bits from the pan. Add 1/4 cup (60 ml) water or chicken stock to deglaze and bring to a gentle simmer to meld flavors, about 1 minute.
7. Return crumbled bacon (and browned sausage if using) to the pan. Slide the pan to medium-high; add shrimp in a single layer and cook 1–2 minutes per side, until pink and just cooked through (shrimp cook quickly—do not overcook). Season with kosher salt and freshly ground black pepper to taste.
8. Taste the pan sauce and adjust seasoning with more lemon, Worcestershire, cayenne, or salt as desired. Stir in remaining 2 tbsp (28 g) butter to enrich the sauce and swirl to combine. Sprinkle chopped parsley and the green parts of the scallions over the shrimp.
9. To serve, spoon a generous portion of cheesy grits into each bowl or shallow plate (about 1 cup cooked grits per serving). Top with a portion of shrimp and spoon plenty of the bacon-pan sauce over the shrimp and grits.
10. Garnish with additional parsley, a squeeze of lemon, and an extra sprinkle of shredded cheddar or cracked black pepper if desired. Serve immediately.