Lowcountry Shrimp & Grits | Dorothy Lane Market

Lowcountry Shrimp & Grits

PREP TIME 20 mins
COOK TIME 30 mins
Chef Carrie Walters
  • POSTED Aug 10th, 2021
  • BY Chef Carrie Walters

According to Toni Tipton-Martin’s cookbook Jubilee, shrimp & grits can be traced through history to recipes by names of breakfast shrimp with hominy (or tomatoes), shrimp gravy, or smuttered shrimp.


  • cups water, plus more as needed
  • cups chicken stock, divided
  • 1 tsp salt, divided
  • 1 cup corn grits
  • 2 Tbsp butter
  • 6 Tbsp whole milk
  • ¼ cup Colby Cheese, shredded
  • ½ cup bacon , diced
  • ¼ cup flour
  • 1 lb peeled & deveined shrimp
  • ½ cup green onions, chopped
  • 2 cloves garlic, peeled/pressed
  • 1 Tbsp freshly squeeze lemon juice
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper to taste


In a large saucepan, bring water, 1 cup stock, and 1/2 tsp salt to a boil over high heat. Gradually whisk in grits, 1/4 cup at a time, stirring until well blended. Bring to a boil, reduce heat to low.
Once grits are tender, remove from heat. Stir in butter, milk, and cheese. Stir until cheese is melted and incorporated. Keep warm until ready to serve.
In a cast iron skillet on medium heat, cook bacon until fat has been rendered and bacon is cooked. Set aside bacon, leaving 2 Tbsp bacon grease in pan and removing excess. Turn off heat.
In a small bowl, combine flour and remaining salt. Toss prepared shrimp in flour mixture to coat lightly on all sides.
Heat bacon fat until sizzling. Stir in shrimp and sauté for 2- 3 minutes.
Add green onions, crushed red pepper flakes, and garlic. Cook for another 1-2 minutes.
Pour in remaining stock and stir until gravy is smooth and thickened, approximately 2-3 minutes. Stir in lemon juice, parsley, and cooked bacon.
Season to taste and serve over warm grits.


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