This classic Lowcountry dish is the ultimate comfort food, combining tender, briny shrimp with rich, creamy grits. The secret lies in the bacon-infused gravy, which brings a deep, smoky flavor that coats every bite. Stone-ground grits provide the perfect starchy canvas, absorbing the savory juices while maintaining a luxurious texture. It’s a meal that balances simplicity with bold Southern flavors, making it ideal for a hearty brunch or a cozy weeknight dinner. Whether you’re hosting friends or treating yourself, this dish delivers warmth and satisfaction in every spoonful. The combination of fresh lemon zest and aromatic spices keeps the dish bright and inviting, ensuring it feels special without being overly complicated.
Shrimp and Grits
Description
This classic Lowcountry dish is the ultimate comfort food, combining tender, briny shrimp with rich, creamy grits. The secret lies in the bacon-infused gravy, which brings a deep, smoky flavor that coats every bite. Stone-ground grits provide the perfect starchy canvas, absorbing the savory juices while maintaining a luxurious texture. It’s a meal that balances simplicity with bold Southern flavors, making it ideal for a hearty brunch or a cozy weeknight dinner. Whether you’re hosting friends or treating yourself, this dish delivers warmth and satisfaction in every spoonful. The combination of fresh lemon zest and aromatic spices keeps the dish bright and inviting, ensuring it feels special without being overly complicated.Ingredients
Directions
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In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside.
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Heat the bacon grease in a skillet over medium heat.
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Add the onion and green bell pepper; saute until the onion begins to become transparent, about 10 minutes.
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Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until the flour begins to brown slightly.
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Add the shrimp and about 3/4 cup of the hot water or stock, stirring constantly and turning the shrimp so that they cook evenly.
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Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth. Thin with a little extra water or stock if necessary.
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Serve immediately over the grits.
Note
The secret to a non-pasty gravy is to cook the flour thoroughly before adding liquid.
Even the largest shrimp need only cook for 3 minutes to remain tender.
Serve with well-cooked, creamy stone-ground grits for the best texture contrast.
