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
- 1 cup Stone-ground grits
- 2 cup Water
- 2 cup Chicken stock
- 4 tbsp Butter
- 1 cup Sharp cheddar, shredded
- 1 ½ lb Large shrimp, peeled and deveined
- 6 oz Bacon, diced
- 3 clove Garlic cloves, minced
- 4 whole Scallions, sliced
- 2 tbsp Fresh lemon juice
- 1 tsp Hot sauce
- 1 tsp Salt
- ½ tsp Black pepper
Ingredients
Scale
Measurement units
- 1 cup Stone-ground grits
- 2 cup Water
- 2 cup Chicken stock
- 4 tbsp Butter
- 1 cup Sharp cheddar, shredded
- 1 ½ lb Large shrimp, peeled and deveined
- 6 oz Bacon, diced
- 3 clove Garlic cloves, minced
- 4 whole Scallions, sliced
- 2 tbsp Fresh lemon juice
- 1 tsp Hot sauce
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
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.
Equipment
- large pot
Ingredients
- water (2 cup)
- chicken stock (2 cup)
- salt (½ tsp)
- grits (1 cup)
- butter (2 tbsp)
- cheddar (1 cup)
- pepper (¼ tsp)
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.
Equipment
- large skillet
Ingredients
- bacon (6 oz)
- shrimp (1 ½ lb)
- salt (½ tsp)
- pepper (¼ tsp)
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.
Equipment
- large skillet
Ingredients
- garlic (3 clove)
- butter (2 tbsp)
- lemon juice (2 tbsp)
- hot sauce (1 tsp)
- scallions (4 whole)
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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