Southern Shrimp and Grits
Creamy polenta grits topped with sautéed shrimp in bacon gravy.
About This Recipe
A Low Country classic from coastal South Carolina — creamy buttery grits topped with plump shrimp sautéed with bacon, peppers and a savory gravy. Comfort food with Southern refinement.
Ingredients
Serves 4
- 4 cupschicken broth
- 1 cuppolenta(cornmeal)
- 4 tbspbutter
- ½ cupheavy cream
- 500 glarge shrimp(peeled)
- 4 slicesbacon(chopped)
- 1 mediumbell pepper(diced)
- 2 clovesgarlic(minced)
- ¼ cupchicken broth(for gravy)
- 1 tbspbutter(for gravy)
Instructions
- 1
Cook grits
Bring 4 cups broth to boil. Whisk in polenta slowly to avoid lumps. Reduce heat to low, stir frequently 20-25 minutes until thick and creamy. Stir in butter and cream. Season to taste.
- 2
Cook bacon
Fry bacon until crispy. Remove and chop. Reserve 1 tbsp fat.
- 3
Cook shrimp
In bacon fat, sauté pepper and garlic 2 minutes. Add shrimp, cook until pink, about 3 minutes per side.
- 4
Make gravy
Add ¼ cup broth and butter to pan. Scrape up browned bits. Simmer 2 minutes. Add bacon back.
- 5
Serve
Divide grits among bowls. Top with shrimp and bacon gravy. Serve hot.
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Pro Tips
- →
Don't stop stirring the grits — constant stirring prevents lumps.
- →
Keep shrimp cooking quick — overcooked shrimp becomes rubbery
- →
Use stone-ground grits for superior flavor
Variations
- •
Use sautéed mushrooms instead of shrimp for vegetarian version.
- •
Make it Lowcountry style with local stone crab.
- •
Add andouille sausage alongside the shrimp.
- •
Top with a poached egg for brunch.
Storage
Best eaten fresh.
History & Origin
Shrimp and Grits originated in the Low Country regions of South Carolina and Georgia, particularly around Charleston. Grits, a Native American staple made from corn, combined with abundant local shrimp and bacon reflects the culinary fusion of African, Native American, and European traditions. This dish became a symbol of Southern hospitality.
Frequently Asked Questions
What's the difference between grits and polenta?
Both are cornmeal-based, but grits are traditionally American and made from dent corn, while polenta is Italian and typically uses flint corn. Texture and flavor are subtly different.
Can I use instant grits?
Yes, but stone-ground grits have significantly better flavor. If using instant, reduce cooking time to 5-10 minutes and stir frequently.
How do I prevent lumpy grits?
Whisk the polenta in slowly to avoid lumps, maintain constant stirring, and cook on medium-low heat. If lumps form, strain through a fine sieve.
Can I make this without bacon?
Yes, use butter and oil instead. You'll miss some smokiness, so consider adding smoked paprika or a touch of liquid smoke to compensate.
Nutrition Facts
Per serving (350g / 12.3 oz) · 4 servings total
Time Summary
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