Shrimp and Grits

Introduction – What Makes Shrimp and Grits Authentic?

Shrimp and grits is a true Lowcountry classic—born along the coastal islands of South Carolina and Georgia, deeply entwined with Gullah‑Geechee and Native American traditions.

Originally called “shrimp and hominy,” this dish began as breakfast fare in Charleston households during shrimp season and evolved into a beloved Southern staple.

What elevates this dish is its simplicity and respect for ingredients: stone-ground grits, fresh Gulf shrimp, smoky pork, and a flavorful pan sauce. By honoring this culinary lineage, you’re not just cooking—you’re connecting to centuries of southern tradition with every spoonful.

Core Ingredients for Authentic Flavor

Stone-Ground Grits

These grits, milled on stone, retain the corn germ and bran for richer flavor, nuttiness, and more fiber—making them nutritionally superior to processed varieties.

Gulf Shrimp

Large or jumbo Gulf shrimp are sweet and firm. Sourced from the same waters that gave rise to the original dish, they bring both tradition and taste.

Smoky Pork Add-ins

Andouille, tasso, or bacon infuse smoky, savory notes that balance the creaminess of the grits—echoing the dish’s Louisiana and Lowcountry variations.

Need another bold weeknight idea? Try my Carne Picada recipe—its slow-simmered beef captures the same smoky depth you get from bacon or andouille.

Shrimp Stock

Simmering shrimp shells with aromatics creates a seafood-rich base that lends depth to your pan sauce—essential for gathering flavors in one cohesive bite.

Aromatics & Seasonings

Onions, bell pepper, celery, garlic, and Cajun or Creole seasoning are central to this dish’s flavor profile, reflecting its cultural roots and region.

Step‑By‑Step Instructions

Follow these blocks for a seamless cooking experience:

Cook the Grits

1. Bring 2 cups water and 2 cups chicken broth to a simmer in a saucepan.
   
2. Whisk in 1 cup stone-ground grits; reduce heat and simmer for 15–20 minutes, whisking occasionally until creamy.
   
3. Stir in 2 Tbsp butter and ½–¾ cup cheddar cheese (plus half-and-half if you like it richer). Keep warm on low.
   

Crisp the Pork

1. In a skillet, cook 4 oz andouille (or bacon/tasso) until browned. Transfer to a plate, reserving 2 Tbsp drippings.
   

Season & Sear the Shrimp

1. Pat dry and season 1 lb Gulf shrimp with Cajun seasoning.For a fool-proof perfect sear technique that keeps shrimp juicy, treat your pan the same way I do in my Black Pepper Chicken recipe.
   
2. Sear shrimp 2 minutes per side in drippings until pink and opaque—then remove.
   

Craft the Pan Sauce

1. Sauté diced onion, bell pepper, celery, and garlic in the same pan until softened.
   
2. Add 2 Tbsp flour and stir to form a light roux. Cook 1 minute.
   
3. Pour in 1¼ cups Chicken or shrimp broth, scraping up browned bits.
   
4. Simmer until thickened; stir in ¼ cup heavy cream and a squeeze of lemon.
   

Combine

Return shrimp and sausage to the pan. Toss gently to coat in sauce and heat through.

Plate & Garnish

Spoon grits into bowls, top with shrimp mixture, then drizzle sauce. Finish with parsley, scallions, crispy pork, lemon wedge, and hot sauce if desired.

Why Stone-Ground Grits Matter

Stone-ground grits preserve the corn’s natural nutrients and fiber, leading to better flavor and texture  . These grits typically have a moderate glycemic index and support better blood sugar control because of their fiber-rich profile.

Cultural Roots – Gullah‑Geechee & Lowcountry Heritage

This dish’s trajectory traces from enslavement-era kitchens to modern tables. It blends African maize dishes, Native American corn porridge, and seafood traditions of coastal plantations, becoming part of the cultural identity of Gullah‑Geechee communities.

The Lowcountry region—especially Charleston—remains synonymous with shrimp and grits, celebrated in restaurants, cookbooks, and festivals.

Nutrition Snapshot

A nourishing staple, shrimp and grits balances protein and carbs—and can be tailored to dietary needs.

• Calories per serving: ~412 kcal
  
• Protein: ~24 g
  
• Total fat: 18 g (Saturated ~10 g)
  
• Carbohydrates: 35 g
  
• Dietary fiber: ~1.5 g
  
• Sodium: ~1130 mg
  
• Cholesterol: ~150 mg

Stone-ground grits offer fiber and B vitamins like folate and iron.

To reduce calories or allergens, choose broth-only or non-dairy options, and adjust portions accordingly.

Tips & Troubleshooting

• Don’t scorch your grits: Stir constantly until creamy, then cover off-heat to steam and thicken.
  
• Prevent rubbery shrimp: Cook to the point they curl into a firm “C”—no further
• Flavorful sauce: Use shrimp stock and build sauce in the pan after shrimp for maximum depth.
• Adjust thickness: Add extra broth or cream to thin, or reduce longer to thicken.

Variations & Adaptability

• Vegetarian: Replace shrimp with mushrooms, swap stock for veggie broth.
  
• Gluten-free: Use cornstarch or gluten-free flour in the roux.
  
• Lighter protein: Substitute turkey bacon or chicken sausage for a leaner finish.
  
• Spicy twist: Add jalapeños or cayenne, or finish with a dash of hot sauce.
  

Serving & Pairing Ideas

• Paired sides: Collard greens, tomato-okra stew, buttermilk biscuits, Warm up a bowl of creamy Buffalo Chicken Soup alongside your shrimp and grits for the ultimate Southern comfort combo.
  
• Beverage pairing: Sweet iced tea, a crisp rosé, or refreshing lager.
  
• Mealtime occasions: From weekend brunches to family dinners, this dish is crowd-pleasing and versatile.
• For something bright and zesty, pair it with Mexican Chicken Salad and let the cilantro-lime dressing cut through the richness.
  

Frequently Asked Questions

Shrimp and Grits

Paul, AI Chef

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Brunch, Dinner, Main Course

Servings 4 peoples

Calories 412 kcal

Ingredients

  

Cheese Grits

• 1  cup stone-ground grits coarsely ground; not instant
• 3½  cups water
• 1  cup chicken broth or stock
• Kosher salt to taste
• 2  Tbsp butter
• ⅓ –½ cup half-and-half or milk optional for creaminess
• ½ –¾ cup shredded sharp cheddar cheese or blend cheddar + Parmesan
• ¼ –½ tsp white pepper optional, for subtle heat

Shrimp & Gravy

• 1  lb Gulf shrimp peeled & deveined (large or jumbo preferred)
• 1  Tbsp Creole/Cajun seasoning plus extra to taste
• 4  Tbsp butter or reserved bacon/sausage drippings
• 6  oz andouille sausage sliced or substitute tasso or bacon
• ½  small green bell pepper finely diced
• ½  small yellow onion finely diced
• 1 stalk celery finely diced
• 4 –6 cloves garlic minced
• 2  Tbsp all-purpose flour for thickening
• 1¼  cups chicken broth or shrimp stock
• ¼  cup heavy cream optional, for richer sauce
• 1  Tbsp fresh parsley chopped (plus more for garnish)

Optional Garnishes & Add‑Ons

• Crisped bacon bits
• Chopped scallions or parsley
• Lemon wedges or a drizzle of juice
• Hot sauce Tabasco, or cayenne pepper (if extra heat desired)

Notes & Substitutes

• Use quick grits if time is limited though texture may be less nuanced
• Swap heavy cream with half-and-half or milk for a lighter sauce.
• For a gluten-free option substitute flour with cornstarch or a gluten-free flour blend.
• Prefer a milder pork flavor? Use turkey bacon or chicken sausage.

Instructions

 

Cook the Grits

• In a medium saucepan, bring 2 cups water and 2 cups chicken broth to a gentle boil; season with salt.
• Slowly whisk in 1 cup stone-ground grits, reduce heat to medium-low, and simmer for 15–20 minutes—stir every few minutes until creamy .
• Stir in 2 Tbsp butter and ½–¾ cup shredded cheddar until melted. If using half‑and‑half, add now. Keep warm, covered.

Crisp the Pork

• In a large skillet, cook 4 oz andouille sausage (or bacon/tasso) over medium heat until browned and crisp.
• Transfer meat to a paper towel–lined plate. Pour off all but ~2 Tbsp drippings; keep in skillet.

Season & Sear the Shrimp

• Pat 1 lb Gulf shrimp dry and season with Cajun or Creole seasoning.
• Add shrimp to hot skillet with drippings; cook 2 minutes per side until they curl and are opaque .
• Remove shrimp, set aside.

Build the Pan Sauce

• In same skillet, sauté diced ½ onion, ½ green bell pepper, and 2 cloves garlic until softened (2–3 min).
• Stir in 2 Tbsp tomato paste (if using) and cook 1 minute.
• Sprinkle in 2 Tbsp flour; stir to make a roux—cook 1 min.
• Pour 1¼ cups chicken or shrimp stock, scraping browned bits. Simmer until slightly thickened (3–5 min).
• Stir in ¼ cup heavy cream, a squeeze of lemon, and optional hot sauce; season with salt/pepper.

Combine Shrimp & Sauce

• Return shrimp and reserved sausage to skillet.
• Toss gently, coating shrimp in sauce; warm through (1–2 min).

Serve the Dish

• Spoon cheesy grits into bowls.
• Top with shrimp–sausage mixture and ladle sauce over.
• Sprinkle with reserved crisp meat, chopped parsley, scallions, and optional lemon wedge or hot sauce drizzle.

Chef’s Tips

• Whisk grits minimally and let them steam off-heat to avoid splatter and achieve perfect creaminess.
• Don’t overcook shrimp—stop when they form a firm “C” shape .
• Make sauce lighter by substituting part of the stock with fennel tea, as Carla Hall suggests.
• Prep ingredients in advance—this dish comes together quickly once cooking begins.

Notes

Nutrition Information (Per Serving)

Based on a 1-cup standard portion (~240 g)

• Calories: 412 kcal.
• Total Fat: 18 g
  • Saturated Fat: ~10 g
• Cholesterol: ~150 mg
• Sodium: ~1130 mg
• Total Carbohydrates: 35 g
  • Dietary Fiber: ~1.5 g
  • Sugars: ~1 g
• Protein: 24 g.

Conclusion & Call to Action

By embracing stone-ground grits, Gulf shrimp, smoky pork, and an indulgent pan sauce, you’re honoring a dish that embodies Lowcountry tradition, history, and flavor. Bring this Southern classic to your table—and let each bite connect you to a culinary legacy.

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Further Reading & Resources

• Shrimp and Grits: A History – explores Lowcountry origins and the Gullah‑Geechee link carolinas.eater.com+4thelocalpalate.com+4en.wikipedia.org+4
  
• Healthline on Grits Nutrition – details benefits of stone-ground grits healthline.com+1eatingwell.com+1
  
• Wikipedia – Gullah‑Geechee and Soul Food – background on cultural context en.wikipedia.org