If ever there was a dish with the power to turn an ordinary evening into something downright celebratory, it would have to be Creamy Lowcountry Shrimp and Grits. Imagine plump, garlicky shrimp in a silky sauce—thanks to a whisper of lemon and bacon—tumbled over dreamy, cheesy grits. This Southern classic feels both comforting and playful, instantly transporting you to a front porch in Charleston, laughter and sunlight included. Simple to make and endlessly craveable, Creamy Lowcountry Shrimp and Grits is the sort of meal you’ll want to claim as your own signature recipe.
Ingredients You’ll Need
Southern food sings with flavor because every ingredient has a purpose. Each element in this Creamy Lowcountry Shrimp and Grits recipe truly shines, from the creamy grits that form a luscious base to the bright lemon and smoky bacon that light up the shrimp topping. Don’t be tempted to skip or swap wildy—these ingredients are simple, but together, they make magic!
- Stone-ground grits: These grits create the ultimate creamy texture, with a gentle bite you just don’t get from instant versions.
- Water (or half water and half milk): Using part milk makes the grits even richer and silkier.
- Salt: Essential for bringing out the full, sweet-corn flavor of grits.
- Heavy cream (for grits): Adds luxurious body and makes the grits utterly decadent.
- Shredded sharp white cheddar cheese: Melting cheese into hot grits is a game-changer—all at once tangy, melty, and creamy.
- Unsalted butter: Rounds out all the flavors with that unmistakable Southern richness.
- Olive oil: For sautéing, it gives the bacon a touch of crispness without burning.
- Thick-cut bacon, chopped: Provides smoky, savory bits plus flavor-packed drippings for the shrimp.
- Large shrimp, peeled and deveined: The star protein—choose the biggest, freshest shrimp you can find.
- Smoked paprika: Adds a deep earthiness and a hint of smoke to the shrimp.
- Cayenne pepper (optional): For those who thrive on just a kiss of heat.
- Salt and black pepper: To season the shrimp to perfection and balance the dish.
- Garlic, minced: Infuses the sauce with bold, aromatic flavor.
- Chicken broth: De-glazes the pan and lifts every last bit of flavor into the sauce.
- Heavy cream (for shrimp): Makes the sauce impossibly rich and luscious.
- Lemon juice: Adds brightness and cuts through the richness—don’t skip this!
- Fresh parsley, chopped: Brings freshness and a pop of color for an inviting finish.
How to Make Creamy Lowcountry Shrimp and Grits
Step 1: Cook the Grits
Start by bringing your water (or a mix of water and milk) and salt to a boil in a sturdy saucepan. Gradually whisk in the stone-ground grits, then reduce the heat to low. Simmer the grits uncovered for about 20–25 minutes, stirring often, until they’ve thickened up and become tender. This steady, gentle cooking draws out their natural creaminess, which is the soul of Creamy Lowcountry Shrimp and Grits.
Step 2: Enrich the Grits
Once your grits are perfectly thickened, stir in the heavy cream, shredded cheddar, and butter. Mix until everything melts together into a silky, dreamy consistency. Taste and adjust the salt if needed. Keep your creamy grits warm while you finish the shrimp.
Step 3: Crisp the Bacon
In a large skillet, heat the olive oil over medium. Add your chopped bacon pieces and cook until they’re golden and delightfully crisp. Scoop them out with a slotted spoon and let them rest on a plate, but leave those magnificent bacon drippings in the pan—they’re key for flavor!
Step 4: Sauté the Shrimp
Toss your peeled and deveined shrimp with smoked paprika, cayenne, salt, and black pepper. Add them to the hot skillet and let them sizzle for 2–3 minutes per side, just until they’re pink and tender. Don’t overcook—shrimp love to be treated gently! Remove them from the pan and keep nearby.
Step 5: Make the Creamy Sauce
Into the same skillet, add the minced garlic and sauté for a fragrant 30 seconds. Pour in the chicken broth and use your spoon to scrape up every flavorful browned bit. Let it simmer for 2–3 minutes before adding the splash of heavy cream and fresh lemon juice. Allow this to bubble gently for a few more minutes until slightly thickened.
Step 6: Bring It All Together
Return the cooked shrimp and crisp bacon to the skillet. Stir to coat everything in the luscious sauce and warm through for just a minute. Then you’re ready to serve: Spoon generous helpings of the cheesy grits into bowls and ladle the creamy shrimp mixture over the top.
How to Serve Creamy Lowcountry Shrimp and Grits
Garnishes
Sprinkle each bowl with chopped fresh parsley right before serving for a burst of color and herby brightness. A crack of extra black pepper adds kick, while a lemon wedge on the side is both pretty and practical if anyone wants more citrus pop. For a bit more decadence, try a final drizzle of good olive oil across the top.
Side Dishes
Keep your sides simple and southern—think sautéed greens, a light garden tomato salad, or some skillet cornbread for scooping up extra sauce. Creamy Lowcountry Shrimp and Grits is hearty and rich, so bright and fresh sides are the way to go to keep your meal balanced.
Creative Ways to Present
For parties, ladle the shrimp and grits into small ramekins or fancy cocktail glasses for a show-stopping appetizer. Or serve family-style in a generous bowl, letting everyone help themselves. If you’re feeling playful, top each portion with a fried quail egg or a drizzle of hot sauce for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
Store any extra Creamy Lowcountry Shrimp and Grits in separate airtight containers—the cheesy grits in one, the shrimp and sauce in another. They’ll keep beautifully in the fridge for up to three days without losing their dreamy texture.
Freezing
While grits are best enjoyed fresh, you can freeze leftovers if needed! Spoon the grits and shrimp mixture into individual portions, and freeze tightly sealed for up to two months. For best results, reheat gently without overcooking the shrimp once thawed.
Reheating
To bring leftover Creamy Lowcountry Shrimp and Grits back to life, warm the grits gently over low heat, adding a splash of milk or broth to smooth them out. Reheat the shrimp and sauce separately in a skillet just until hot—shrimp cook so quickly and maintaining their tenderness is top priority!
FAQs
Can I use quick grits instead of stone-ground?
Absolutely! Quick grits work in a pinch and speed things up, though you’ll miss out on the deeper, toasty flavor and hearty texture of stone-ground. If you do use quick grits, just follow the package instructions for cook time.
What’s the best way to peel and devein shrimp?
Start by pulling the shell off the shrimp, then use a small paring knife to make a shallow cut along the back. Gently lift out the dark vein with the tip of your knife or your fingers and rinse under cold water. It’s quick work—and makes the result much more pleasant to eat!
Can I make Creamy Lowcountry Shrimp and Grits dairy free?
While the cream and cheese are what make this dish so rich, you can opt for plant-based alternatives like non-dairy milk, vegan butter, and your favorite plant-based cheese. The final result will be a little less creamy, but still delicious!
How do you prevent the grits from getting lumpy?
Whisk the grits in gradually as you pour them into the boiling liquid and keep whisking for the first couple of minutes. Simmer gently and stir regularly—you’re after a smooth, creamy consistency that sets the stage for that glorious shrimp topping.
Is Creamy Lowcountry Shrimp and Grits gluten free?
Yes, this recipe is naturally gluten free, as long as you check that your chicken broth and cheese are labeled gluten free. It’s a safe bet for most guests who are sensitive to gluten!
Final Thoughts
Now you’ve got everything you need to whip up Creamy Lowcountry Shrimp and Grits at home, bringing a bit of Southern warmth right to your table. Give it a try—the flavors are so inviting and the process so satisfying, you just might find yourself making it again and again.
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Creamy Lowcountry Shrimp and Grits Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of the South with this Creamy Lowcountry Shrimp and Grits recipe. Creamy cheddar cheese grits serve as a luscious bed for perfectly seasoned shrimp in a decadent sauce. This dish is a true Southern classic that will satisfy your cravings for a hearty and flavorful meal.
Ingredients
For the grits:
- 1 cup stone-ground grits
- 4 cups water (or half water and half milk)
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup shredded sharp white cheddar cheese
- 2 tablespoons unsalted butter
For the shrimp:
- 1 tablespoon olive oil
- 4 slices thick-cut bacon, chopped
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the grits: In a saucepan, bring water and salt to a boil. Slowly whisk in the grits and reduce heat to low. Simmer uncovered for 20–25 minutes until thickened. Stir in heavy cream, cheese, and butter until smooth and creamy. Keep warm.
- Cook the shrimp: In a skillet, cook bacon until crisp. Remove bacon and set aside. Season shrimp and cook in the skillet until pink. Remove and set aside. Sauté garlic, pour in chicken broth, add cream and lemon juice, then simmer until thickened. Return shrimp and bacon to the pan, stir to coat and heat through.
- Serve: Serve the creamy shrimp over hot cheesy grits. Garnish with parsley and black pepper.
Notes
- Stone-ground grits offer the best texture, but quick grits can be used for a faster version.
- Add sautéed bell peppers or a splash of hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 2g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 215mg
