Ultimate Lowcountry Shrimp and Grits with Smoky Bacon Gravy
This dish features juicy shrimp sautéed with smoky bacon, garlic, and spices, served over buttery, creamy grits. The savory gravy ties everything together with a rich, slightly spicy kick. It’s a comforting, protein-rich meal that’s quick enough for dinner yet impressive enough for guests. The contrast of textures—smooth grits and tender shrimp—makes every bite irresistible. With simple ingredients and bold flavors, it’s a must-try Southern classic. Perfect for brunch, lunch, or dinner, it delivers both comfort and sophistication in one bowl.
Ingredients
For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup whole milk
- 2 tbsp butter
- 1 cup shredded sharp cheddar cheese
- Salt & pepper to taste
For the Shrimp:
- 500g large shrimp (peeled & deveined)
- 4 slices bacon (chopped)
- 3 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp chopped parsley
- Salt & black pepper to taste
Instructions
- Bring water or broth to a boil.Slowly whisk in grits and reduce heat.Cook for 20–25 minutes, stirring often.
- Add milk, butter, cheese, salt, and pepper.Stir until creamy and smooth.
- Cook chopped bacon in a skillet until crispy.Remove bacon, leaving drippings in the pan.
- Sauté onion and garlic until soft.Add shrimp, paprika, cayenne, salt, and pepper.Cook until shrimp turn pink (2–3 minutes).
- Pour in chicken broth and lemon juice.Simmer for 2–3 minutes.Return bacon to the pan and mix well.
- Spoon creamy grits into bowls.Top with shrimp and sauce.
- Garnish with fresh parsley.
Notes
- Use stone-ground grits for best texture.
- Avoid overcooking shrimp—they become rubbery.
- Bacon adds essential smoky flavor.
- Cheese is optional but enhances richness.
- Adjust spice level to taste.
- Fresh shrimp works best, but frozen is fine.
- Stir grits frequently to prevent lumps.
- Serve immediately for best consistency.