Southern
Lowcountry Shrimp and Grits with Bacon, Scallions, and Cheddar
Creamy cheddar grits catch quick-cooked shrimp, crisp bacon, scallions, garlic, lemon, and parsley for a classic Lowcountry bowl that stays rich but not heavy.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSeafoodQuick WeeknightComfort Food
At a Glance
- Time
- 45 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Southern
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Bring the water or stock to a boil, salt it lightly, and whisk in the grits. Lower the heat and cook until creamy and tender, then stir in the butter and cheddar and keep warm over very low heat.
- Season the shrimp with salt and black pepper. Cook the bacon in a skillet until crisp, then transfer it to a plate with a slotted spoon and leave a little fat in the pan.
- Add the shrimp, scallions, and garlic to the skillet and saute just until the shrimp curl and turn pink. Stir in the parsley, lemon juice, and the reserved bacon so the mixture tastes bright as well as savory.
- Loosen the grits with an extra spoonful of butter or a splash of hot water if they tighten up. Spoon them into bowls while they are still creamy.
- Pile the shrimp and bacon mixture over the grits and serve immediately. The shrimp should stay snappy and the grits should be soft enough to catch the pan juices.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: The dish is naturally gluten-free as written (grits are corn-based). For dairy-free, replace the butter and cheddar with olive oil and omit the cheese, though the grits will be less rich.