JesseEatzClassic Lowcountry staple from South Carolina and Georgia: creamy stone-ground cheddar grits topped with perfectly sautéed shrimp in smoky bacon fat. High-protein Southern comfort with bold, simple flavors.
Pat the shrimp dry and season with 1/2 tsp salt and 1/2 tsp pepper. Set aside.
Room temp shrimp cooks evenly.
Mince the garlic, thinly slice the scallions, and shred the cheese if needed.
In a medium saucepan, bring the chicken stock to a boil over high heat. Whisk in the grits, reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally until thick and creamy. Stir in the shredded cheddar and butter. Season with remaining salt and pepper to taste. Keep warm.
Stir every 5 minutes to prevent sticking—grits love attention.
Meanwhile, in a large skillet over medium heat, cook the bacon slices until crisp, about 6-8 minutes. Remove bacon to a paper towel-lined plate, leaving the fat in the skillet. Crumble the bacon once cool.
Don't discard that precious bacon fat—it's flavor gold.
Add minced garlic to the bacon fat and sauté for 30 seconds until fragrant. Add the seasoned shrimp in a single layer and cook 2-3 minutes per side until pink and opaque.
Don't overcrowd; cook in batches if needed for perfect sear.
Divide the cheesy grits into bowls. Top with shrimp, crumbled bacon, and sliced scallions. Serve immediately.
Pro tip: Stone-ground grits give that authentic chewy texture—don't skip 'em. Use the bacon fat; it's the soul of Lowcountry shrimp & grits. Pairs great with collards or hot sauce on the side.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.