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.
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
