Shrimp over creamy grits with bacon gravy. Southern comfort food.
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.
Ingredients
Scale
Measurement units
- Stone-ground grits
- Water
- Chicken stock
- Butter
- Sharp cheddar, shredded
- Large shrimp, peeled and deveined
- Bacon, diced
- Garlic cloves, minced
- Scallions, sliced
- Fresh lemon juice
- Hot sauce
- Salt
- Black pepper
Ingredients
Scale
Measurement units
- Stone-ground grits
- Water
- Chicken stock
- Butter
- Sharp cheddar, shredded
- Large shrimp, peeled and deveined
- Bacon, diced
- Garlic cloves, minced
- Scallions, sliced
- Fresh lemon juice
- Hot sauce
- Salt
- Black pepper
Instructions
Cook the grits
Cook the grits
Crisp the bacon
Crisp the bacon
Make the gravy and serve
Make the gravy and serve
Tomorrow's Meal
Crispy Shrimp and Grits Cakes
Cold grits sliced thick and pan-fried until golden, topped with reheated shrimp and a quick pan sauce
You'll need to pick up:
Butter for fryingLemonFresh herbs (scallions or parsley)Hot sauce or Cajun seasoning
Quick overview:
- 1.Cut cold grits into 1-inch thick rectangles or rounds
- 2.Heat 2 tablespoons butter in a skillet over medium-high heat
- 3.Fry grits cakes 3-4 minutes per side until golden and crispy exterior forms
- 4.Warm shrimp gently in a separate pan with a touch of butter and lemon juice
- 5.Top crispy grits with warm shrimp, drizzle with pan sauce, garnish with fresh herbs
Before you cook
Cook 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.
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