Before you cook
Background Recipe story & origin
Shrimp and grits originated in the Lowcountry of South Carolina and Georgia, where it was traditionally a humble breakfast for shrimpers and fishermen. Grits, made from hominy corn, have been a Southern since Native American times. The combination of fresh-caught shrimp over creamy grits, enriched with bacon and a pan gravy, the dish from fisherman's fare to restaurant star. Chef Bill Neal at Crook's Corner in Chapel Hill popularized the dish beyond the South in the 1980s, and it has since become a standard on brunch menus nationwide.
Before you start Equipment you'll need
- large pot — Provides enough space for cooking grits slowly with constant stirring to prevent sticking and scorching
- large skillet — Provides large surface area for cooking shrimp evenly and building pan sauce with proper heat distribution
Safety Safety & allergen notes
- Grits bubble and splatter; stir carefully.
- Do not overcook shrimp; they toughen quickly.
- Bacon fat is very hot; handle with care.
Non-negotiables Rules for success
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Use stone-ground grits.
Stone-ground grits have texture and corn flavor that instant grits lack
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Stir grits frequently.
Grits stick and scorch; constant stirring prevents lumps
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Build the gravy in bacon fat.
Bacon fat carries flavor; deglazing builds the sauce
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Do not overcook shrimp.
Shrimp should be just pink; overcooked shrimp are rubbery
Prep Get set first
About 10 min of prep
- Bring liquid to boil for grits
- Peel and devein shrimp
- Dice bacon
- Mince garlic
- Slice scallions
Stone-ground grits take 30+ minutes but are worth it. Quick grits cannot compare. Start the grits first.
Ingredients
Instructions
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Cook the grits
Bring water and stock to boil with 0.5 teaspoon salt. Slowly whisk in grits. Reduce heat to low. Cook 25 to 30 minutes, stirring often, until thick and creamy. Stir in 2 tablespoons butter and cheddar. Season with pepper. Cover and keep warm.
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Crisp the bacon
Cook bacon in skillet until crispy. Remove bacon; reserve fat. Season shrimp with remaining salt and pepper. Sear shrimp in bacon fat over high heat (400-450°F surface), 1.5 minutes per side. Remove shrimp.
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Make the gravy and serve
Add garlic to pan, cook 30 seconds. Add remaining butter, lemon juice, hot sauce, and half the scallions. Swirl to emulsify. Return shrimp and bacon to pan; toss to coat. Spoon grits into bowls. Top with shrimp and gravy. Garnish with remaining scallions.
Chef's notes
This is Lowcountry cuisine from South Carolina and Georgia.
Charleston claims the dish as its own.
Traditionally a breakfast for fishermen.
Cheddar in grits is optional but common.