A Charleston classic featuring creamy stone-ground grits topped with succulent shrimp in a rich bacon gravy. This iconic Lowcountry dish combines the best of land and sea.
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Bring water or broth to a boil in a large saucepan. Add salt and slowly whisk in grits. Reduce heat to low and simmer for 25-30 minutes, stirring frequently, until thick and creamy.
Stir in cheddar cheese until melted. Keep warm, covered.
In a large skillet, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in pan.
Add onion and bell pepper to bacon drippings. Sauté until softened, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Sprinkle flour over vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
Gradually add chicken stock, stirring constantly to prevent lumps. Bring to a simmer.
Add shrimp and cook until pink and just cooked through, about 4-5 minutes. Don't overcook!
Stir in heavy cream, lemon juice, hot sauce, and reserved bacon. Simmer for 2 minutes.
Serve shrimp mixture over creamy grits. Garnish with sliced green onions.