Old Charleston Shrimp and Grits Recipe: Lowcountry Tradition in a Bowl

This dish brings the soul of Charleston to your kitchen with a perfect balance of creamy grits and bold, spiced shrimp. The Lowcountry tradition shines through in every bite.

The key lies in the shrimp preparation—cooked with bacon, garlic, and a touch of heat for depth. Stone-ground grits, simmered slowly, create the ideal creamy base to soak up the rich sauce.

I’ve refined this method over years, ensuring the shrimp stay tender while the grits achieve that signature velvety texture. It’s comfort food with a refined Southern touch.

Serve immediately, garnished with fresh herbs, for a dish that’s both hearty and elegant. This is Charleston on a plate.

Ingredients for Old Charleston Shrimp and Grits

Stone-ground grits, plump shrimp, and smoky bacon bring Lowcountry flavor to your table.

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The grits are non-negotiable—stone-ground is the only way to get that creamy texture. Look for them in the Southern foods aisle or at Whole Foods. For the shrimp, wild-caught Gulf shrimp are ideal if you can find them (fresh or frozen works). The bacon should be thick-cut for better texture. Most standard grocery stores carry all three, but a specialty market will have the best selection.

No shrimp? Scallops or firm white fish like cod can stand in, but adjust cooking time. Swap the bacon for smoked sausage if you want a different flavor profile. For a lighter version, half-and-half instead of whole milk still gives good creaminess. The hot sauce can be adjusted to taste—start with less if you’re heat-sensitive. Fresh thyme or green onions make great garnish alternatives to parsley.

The grits can be made ahead and kept warm with extra stock. Leftovers (if there are any) reheat well—store in the fridge for up to 3 days. Shrimp are best cooked fresh, but the bacon-garlic mixture can be prepped a day ahead. Always bring the stock to a boil before adding grits to prevent clumping.

Step-by-Step Instructions for Shrimp and Grits

Master this Lowcountry classic with these tested steps for creamy grits and perfectly cooked shrimp.

Step 1: Render Bacon and Sauté Aromatics

In a large skillet over medium heat, cook the 6 slices thick-cut bacon until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan—this forms the flavor base for your shrimp.

Add the finely diced yellow onion and finely diced red bell pepper to the bacon fat. Cook for 5-6 minutes until softened and translucent. Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant but not browned.

Step 2: Cook Stone-Ground Grits to Creamy Perfection

In a separate pot, bring the 4 cups chicken stock to a boil. Slowly whisk in the 1.5 cups stone-ground grits, then reduce heat to low. Stir in 1 cup whole milk and 2 tbsp unsalted butter.

Cook for 20-25 minutes, stirring frequently, until the grits are creamy and thick. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper. Keep warm on low heat, stirring occasionally to prevent sticking.

Step 3: Sauté Shrimp with Bold Seasonings

Returning to your skillet with the onion, bell pepper, and garlic, increase heat to medium-high. Add the 1.5 lb large shrimp in a single layer. Season with 1 tsp kosher salt and ¼ tsp freshly ground black pepper.

Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Add the 1 tbsp hot sauce, 1 tsp Worcestershire sauce, and remaining 2 tbsp unsalted butter, stirring to coat the shrimp evenly.

Step 4: Finish with Brightness and Serve

Remove from heat and stir in the 2 tbsp fresh lemon juice. Spoon the creamy grits into shallow bowls, top with the shrimp and vegetable mixture, and sprinkle with the crispy bacon and ¼ cup chopped fresh parsley.

Serve immediately while hot. The grits should be velvety smooth with a rich, savory depth from the stock and milk, while the shrimp offer a tender bite with a subtle kick from the hot sauce and lemon.

Serving Suggestions for This Dish

Plating for Elegance

Spoon the grits into shallow, wide bowls to create a base that showcases the shrimp. I use stoneware bowls from a local pottery shop—they retain heat beautifully. The wide rim lets the shrimp cascade naturally over the side. 💫

Garnish with Purpose

Always finish with a sprinkle of chopped fresh parsley for color and freshness. A few drops of hot sauce drizzled on top adds visual appeal and an extra kick. I also love a squeeze of lemon wedge on the side for guests to add as they please.

Bread for Soaking

Serve with warm cornbread or crusty French bread to mop up every last bit of the rich sauce. A basket lined with a checkered cloth feels especially Southern. I prefer buttermilk cornbread for its slightly sweet contrast.

Pair with Greens

A simple side of collard greens or sautéed spinach balances the richness. Toss 4 cups spinach with 1 tbsp olive oil and a pinch of garlic powder for a quick, fresh accompaniment. The bitterness cuts through the creaminess perfectly.

Beverage Pairings

An ice-cold sweet tea is the classic choice, but I enjoy a crisp Sauvignon Blanc for a more refined touch. The wine’s acidity complements the lemon and hot sauce beautifully. Local craft IPA also works if you prefer beer. 🍷

Frequently Asked Questions