Charleston Shrimp and Grits

READY IN: 46mins




  • Combine shrimp with lemon juice and a couple of generous splashes of Tabasco sauce; let sit while you begin the grits and gravy.
  • Make the grits: in a large heavy saucepan, bring 6 cups water and 1 teaspoon salt to a boil.
  • Whisk in the grits a few handfuls at a time (they will bubble up initially).
  • When you have added all the grits, decrease heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
  • While the grits simmer, start the gravy: fry bacon in a skillet over medium heat until brown but still limp; stir in the onion, green pepper, and garlic; continue cooking until onion and pepper are limp, about 5 minutes.
  • Add in the scallions; sprinkle flour over the mixture; continue sautéing for 5 minutes longer.
  • Stir in the stock and remaining salt; cook for 5 minutes longer; remove from the heat while you finish the grits.
  • When the grits are thick and creamy, stir in as much of the butter as you wish, followed by the cheese.
  • Add a splash of Tabasco sauce and more salt if desired.
  • Cover the grits while you finish the gravy.
  • Return the gravy to the heat and stir in the shrimp; cook until the shrimp are opaque throughout, about 5 minutes.
  • Serve immediately mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.