Lowcountry Shrimp and Grits

Name: Lowcountry Shrimp and Grits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 cup stone-ground grits; 4 cups water or chicken stock; 1 cup shredded sharp cheddar; 2 tbsp butter; 4 slices bacon, diced; 1 lb shrimp, peeled and deveined; 2 cloves garlic, minced; 1/2 cup diced tomato; 2 tbsp lemon juice; Sliced green onion, for garnish

4 servings15 min prep25 min cookMedium United States

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The Story Behind It

The Tale of Lowcountry Shrimp and Grits

Story updated September 17, 2026

Shrimp and grits grew out of the Lowcountry coast of South Carolina and Georgia, rooted in Gullah Geechee foodways where shrimpers ate a simple breakfast of local shrimp over corn grits. It stayed a regional fisherman's dish for generations before Southern chefs popularized it nationally in the late 20th century.

Ingredients

Scale:· 4 servings

1 cup stone-ground grits
4 cups water or chicken stock
1 cup shredded sharp cheddar
2 tbsp butter
4 slices bacon, diced
1 lb shrimp, peeled and deveined
2 cloves garlic, minced
1/2 cup diced tomato
2 tbsp lemon juice
Sliced green onion, for garnish

Instructions

1Bring water to a boil and whisk in grits, then simmer 20-25 minutes, stirring often, until creamy.
2Stir cheddar and butter into the finished grits and keep warm.
3Cook bacon in a skillet until crisp; remove and set aside, leaving fat in the pan.
4Sauté shrimp and garlic in the bacon fat 2-3 minutes per side until pink.
5Stir in tomato and lemon juice and cook 1 minute more.
6Spoon shrimp over the cheesy grits and top with bacon and green onion.

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