Name: Lowcountry Shrimp and Grits Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Gullah Geechee
Ingredients: 1 cup stone-ground grits (not instant); 4 cups water; 1 tsp salt; 2 tbsp butter; 1/2 cup sharp cheddar cheese, grated; 1 lb large shrimp, peeled and deveined; 4 slices bacon, chopped; 1/2 cup diced onion; 2 cloves garlic, minced; 1 tbsp all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream; 1 tbsp lemon juice; 1/4 tsp cayenne pepper; 2 tbsp fresh parsley, chopped

Fresh shrimp over creamy stone-ground grits with smoky bacon and rich gravy. This Gullah Geechee shrimp and grits recipe is pure Lowcountry soul food.

Ingredients

1 cup stone-ground grits (not instant)
4 cups water
1 tsp salt
2 tbsp butter
1/2 cup sharp cheddar cheese, grated
1 lb large shrimp, peeled and deveined
4 slices bacon, chopped
1/2 cup diced onion
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 tbsp lemon juice
1/4 tsp cayenne pepper
2 tbsp fresh parsley, chopped

Instructions

Bring water and salt to a boil. Slowly whisk in grits. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes until thick and creamy.
Stir in butter and cheddar cheese until melted. Cover and keep warm.
Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving drippings.
Add onion to drippings and cook 3 minutes. Add garlic and cook 1 minute. Sprinkle flour over and stir for 1 minute.
Slowly whisk in chicken broth and cream. Simmer until thickened, about 3 minutes.
Season shrimp with salt, pepper, and cayenne. Add to the skillet and cook 3-4 minutes until pink. Stir in lemon juice and bacon.
Serve shrimp and gravy over cheesy grits. Garnish with parsley.