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 (~75.5 medium 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.
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.