Low Country Shrimp and Grits– easier than you think

I love to travel and Charleston is one of my favorite destinations.  I recently taught a Low Country Grits recipe in a Jr. Chef Road Trip Recipes camp and it was a huge hit! There are many versions of shrimp and grits, but I prefer the Charleston style with yellow cheese grits as opposed to the brown-gravy style. This is not a daunting recipe at all! Cooking the grits is the most time-consuming part.  If you live near Greensboro, NC, I  encourage you to get your shrimp from the Shrimp Connection. He usually has a truck near the Piedmont Triad Farmer’s Market.  Check it out!

Low Country Shrimp and Grits– easier than you think

Yield: 4-6 servings

Low Country Shrimp and Grits– easier than you think

Adapted from recipe by Martha Nesbit


  • 4 cups water
  • Kosher salt and freshly ground pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced


  1. Bring the water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 minutes, stirring often. Remove from heat and stir in the butter and cheese. Cover and keep warm.
  2. Meanwhile, rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned; remove from skillet reserving grease. Add the shrimp to the bacon grease in the skillet. Cook until shrimp turns pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
  3. Spoon grits into a serving bowl. Top with shrimp mixture. Serve immediately. Serves 4-6
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