Lowcountry Shrimp and Grits

Lowcountry Shrimp and Grits

kit kat zebb 0

"This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant."

Ingredients 40 m {{adjustedServings}} servings 387 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 396 mg
  • 16%

Based on a 2,000 calorie diet

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  1. In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
  2. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
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Reviews 22

  1. 24 Ratings


This is not an authentic Charleston recipe. The gravy in real shrimp & grits is always flavored by bacon, or at least some other type of pork. It's a rich, deep, brown, and absolutely delicious gravy served over white grits, not the yellow stuff. I was born and raised in Charleston, and frequent the places that the locals do regularly, and this doesn't really bring out the flavor of how this dish usually is prepared.


One BIG suggestion for those wishing to fix "shrimp and grits" or any other recipe calling for shrimp. Do NOT cook shrimp longer than 3 minutes or the shrimp will be tough. 3 minutes is the standard for cooking shrimp regardless of the size of the shrimp. For "shrimp and grits" add shrimp mixture to the grits at the last minute and stir well. Of course the traditional way to serve it is to pour some grits in each bowl and ladle the shrimp mixture on top. I just had one of the Charleston versions of "shrimp and grits" at Bobo's on James Island (south of Charleston) a week ago. Their version adds cheese, crumbled bacon, and grilled shrimp (in that order) on top of the bowl of grits. Other versions add bits of ham or smoked sausage in the "sauce" along with the shrimp which is added in the last 3 minutes of cooking. One version actually added lima beans, corn, and tomatoes to their shrimp mixture to put on top of the grits. Surprisingly it tasted good also. I tried the smoked sausage version at home a couple of days ago. It was wonderful. A good recipe for breakfast, brunch, lunch/dinner, or dinner/supper.


I tested this recipe before serving it to my supper club. For the big night I used a stick of butter instead of a tablespoon and as always, I cooked the shrimp separately. It's easy to over cook shrimp if you throw it into the pot with everything else and rubbery shrimp is nasty! I saute it with butter, onion, and black pepper for 3 minutes and add it to the recipe just before serving. It was a big hit at supper club, everybody wanted the recipe.