flipShrimp and Grits (Lowcountry Shrimp and Grits)
Shrimp and Grits (Lowcountry Shrimp and Grits)
Why this dish? An iconic dish of the coastal Carolinas (Lowcountry), it celebrates Andie MacDowell's Southern roots. Now a festive family reunion dish, served on Sundays or special days.
Creamy cheese grits topped with pan-seared shrimp in seasoned butter, with smoky bacon and a squeeze of lemon. Comforting and generous.
Originally, it was a fisherman's lunch on the coast — shrimp straight from the net, laid over the morning grits. We never made things complicated: good coarse cornmeal that you stir and stir until it's creamy as velvet, then the shrimp seared quick in bacon fat. You squeeze a little lemon on top, put cheese in the grits, and watch everyone go quiet at the table. That's a dish that says I love you without having to shout it.
- •Grits (coarse cornmeal) — a good measure (creamy base)
- •Fresh Lowcountry shrimp — a handful per person (topping)
- •Smoked bacon — a few slices (smoky, fat)
- •Butter — generously (binder)
- •Cheese (cheddar) — as much as you like (umami)
- •Green onion, lemon — to taste (freshness, acidity)
Shrimp and Grits (Lowcountry Shrimp and Grits)
Creamy cheese grits topped with pan-seared shrimp in seasoned butter, with smoky bacon and a squeeze of lemon. Comforting and generous.
Why this dish? An iconic dish of the coastal Carolinas (Lowcountry), it celebrates Andie MacDowell's Southern roots. Now a festive family reunion dish, served on Sundays or special days.
Originally, it was a fisherman's lunch on the coast — shrimp straight from the net, laid over the morning grits. We never made things complicated: good coarse cornmeal that you stir and stir until it's creamy as velvet, then the shrimp seared quick in bacon fat. You squeeze a little lemon on top, put cheese in the grits, and watch everyone go quiet at the table. That's a dish that says I love you without having to shout it.
Ingredients (period version)
- Grits (coarse cornmeal) — a good measure (creamy base)
- Fresh Lowcountry shrimp — a handful per person (topping)
- Smoked bacon — a few slices (smoky, fat)
- Butter — generously (binder)
- Cheese (cheddar) — as much as you like (umami)
- Green onion, lemon — to taste (freshness, acidity)
Ingredients
- Grits or coarse polenta — 200 g (creamy base)
- Raw peeled shrimp — 400 g (topping)
- Smoked bacon lardons — 100 g (smoky, fat)
- Shredded cheddar — 80 g (umami)
- Butter — 50 g (binder)
- Chicken broth or milk — 750 ml (cooking grits)
- Green onions, 1 lemon, garlic — 2 + 1 + 1 clove (freshness, acidity)
Method
- Bring broth (or milk + water) to a simmer, slowly whisk in grits, and cook gently for 20-30 minutes, stirring often, until creamy.
- Off heat, stir in butter and cheddar, season with salt. Cover and keep warm.
- Sauté bacon in a skillet until crispy, then set aside.
- In the rendered fat, sear shrimp with minced garlic for 2 minutes until pink.
- Deglaze with a squeeze of lemon, return bacon, add sliced green onions.
- Serve creamy grits in wide bowls, topped with shrimp and their juices.
How it was made : Grits descend from cracked corn that Native peoples of the Southeast already cooked; colonists made it a daily breakfast. On the Carolina coast, fishermen's families added the morning's shrimp — a humble, early dish later elevated by Charleston restaurants.
The contemporary twist : A grating of lemon zest and a few fresh sprouts on top for a red-carpet touch.
Andie MacDowell · Charactorium
