Shrimp And Grits
Ingredients
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- 3 cups water
- 1 cup whole milk
- 2 tsp kosher salt
- 1 cup stone-ground grits
- 4 tbsp unsalted butter
- 1/2 tsp black pepper
- 6 ounces bacon – cut into 0.5-inch pieces
- 1 medium yellow onion – finely chopped
- 3 cloves garlic – minced
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 1 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1 1/2 pounds shrimp – large, peeled and deveined (~54 Large shrimps)
- 1 tbsp lemon juice – freshly squeezed
- scallions – thinly sliced (for garnish)
- hot sauce – for serving
Instructions
- 1.
Bring the water, whole milk, and 1.5 tsp kosher salt to a simmer in a medium saucepan over medium heat.
- 2.
Whisk in the stone-ground grits, reduce heat to low, and cook gently, stirring every few minutes, until thick and tender, 35–45 minutes; add a splash of water if grits get too thick before they are fully soft.
- 3.
When grits are tender, stir in 2 tbsp unsalted butter and a pinch of black pepper; taste and adjust with a little more kosher salt if needed. Cover and keep warm on very low heat.
- 4.
While grits cook, place the bacon in a large skillet over medium heat and cook until crisp and the fat renders, 6–8 minutes. Transfer bacon to a plate with a slotted spoon, leaving about 2 tbsp fat in the skillet.
- 5.
Add the yellow onion to the skillet and cook in the bacon fat, stirring, until translucent and lightly golden, 4–5 minutes. Add the garlic and cook until fragrant, 30 seconds.
- 6.
Pour in the dry white wine and simmer, scraping up any browned bits, until reduced by about half, 2–3 minutes.
- 7.
Add the chicken stock, Worcestershire sauce, cayenne pepper, and a few grinds of black pepper. Simmer until slightly thickened and glossy, 3–4 minutes.
- 8.
Pat the shrimp dry, season with the remaining 0.5 tsp kosher salt and a pinch of black pepper, and add to the skillet in an even layer. Cook, turning once, until just pink and opaque, 2–4 minutes total depending on size.
- 9.
Reduce heat to low, stir in the remaining 2 tbsp unsalted butter and the lemon juice until the sauce emulsifies. Return the bacon to the pan and toss to combine; remove from heat.
- 10.
Spoon the warm grits into bowls and top evenly with the shrimp, bacon, and pan sauce. Sprinkle with scallions and serve immediately with hot sauce.
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Shrimp and Grits is a Lowcountry staple that pairs tender, lightly sweet shrimp with a savory pan sauce over a bed of creamy stone-ground grits. The contrast of smoky pork, aromatic gravy, and buttery, spoonable grits delivers deep comfort with bright accents of lemon and a gentle kiss of heat. It is rich yet balanced, satisfying enough for supper but just as at home on a leisurely weekend table.
Rooted in the coastal Carolinas and Georgia, the dish began as a simple fishermen’s breakfast, combining local corn grits with the day’s catch. Over time, it moved from home kitchens to restaurant menus, evolving with regional influences while keeping its core: slow-cooked grits and quick-cooked shrimp in a pork-scented pan sauce. Today it stands as one of the South’s most beloved plates, signaling the history of the Lowcountry and its resourceful, seasonal cooking.