Name: Lowcountry Shrimp and Grits
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups stone-ground grits; 4 cups water; 1 cup whole milk; 1 tsp kosher salt; 1 lb large wild-caught shrimp, peeled and deveined; 4 oz thick-cut bacon, diced; 1 medium yellow onion, finely diced; 1 small green bell pepper, finely diced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 1 tbsp hot sauce (preferably Crystal or Louisiana-style); 1 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 2 scallions, thinly sliced; 1 tbsp chopped fresh parsley; Juice of 1/2 lemon

Lowcountry Shrimp and Grits

miradugm

Shrimp and Grits is a Lowcountry classic that Sean Brock has championed for its soulful connection to Southern culinary heritage. This recipe honors the dish’s roots with creamy, stone-ground grits and a deeply savory shrimp topping built on layers of flavor: smoky bacon, sweet onion, and bell pepper, finished with a hit of hot sauce and lemon. The result is a comforting, visually stunning bowl that balances creamy, crispy, and juicy textures, and pays homage to the region’s bounty. Perfect for a special dinner or a weekend brunch, this dish is a true taste of Southern tradition, refined and elevated for the modern table.

Ingredients

Instructions

In a medium saucepan, bring water, milk, and salt to a simmer. Whisk in the grits and cook over low heat, stirring often, until thick and creamy (20–25 minutes).
While grits cook, heat a large skillet over medium heat. Add bacon and cook until crisp. Remove bacon with a slotted spoon, leaving fat in the pan.
Add onion and bell pepper to the bacon fat. Sauté until soft and translucent, about 4 minutes. Add garlic and cook 1 minute more.
Add shrimp to the skillet, season with paprika and black pepper, and sauté until just pink, 2–3 minutes. Stir in butter, hot sauce, lemon juice, and half the cooked bacon. Remove from heat.
To serve, spoon creamy grits into bowls. Top with shrimp mixture, sprinkle with remaining bacon, scallions, and parsley. Serve immediately.