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Lowcountry Shrimp and Grits

A comforting Southern classic that combines juicy shrimp with creamy, buttery grits, making it perfect for weeknight dinners or special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grits
  • 1 cup grits (preferably stone-ground) Use stone-ground grits for the best texture and flavor.
  • 4 cups water or broth (chicken or vegetable)
  • 2 tablespoons butter For flavoring the grits.
  • Salt and pepper to taste seasoning
For the Shrimp
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon butter For sautéing the shrimp.
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 small bell pepper (red, green, or yellow), diced
  • 1 tablespoon lemon juice (freshly squeezed)

Method
 

Cooking the Grits
  1. In a large saucepan, bring 4 cups of water or broth to a boil.
  2. Slowly add 1 cup of grits while stirring continuously.
  3. Reduce heat to low and cover. Cook for about 20-25 minutes, occasionally stirring until creamy.
  4. Add 2 tablespoons of butter, and season with salt and pepper.
Preparing the Shrimp
  1. In a large skillet, melt 1 tablespoon of butter over medium heat.
  2. Add the diced onion and bell pepper, cooking until softened (about 3-4 minutes).
  3. Stir in the minced garlic and cook for an additional minute.
Cooking the Shrimp
  1. Add the shrimp to the skillet and season with salt and pepper.
  2. Cook for 4-5 minutes or until the shrimp turn pink and opaque.
  3. Drizzle with lemon juice and toss everything together.
Serving
  1. Spoon the creamy grits onto plates or bowls and top with the sautéed shrimp mixture.
  2. Garnish with chopped chives or green onions for a fresh finish!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, microwave until warmed through, or warm gently on the stovetop. For longer storage, you can freeze the shrimp mixture separately from the grits for up to 2-3 months.