Charleston Shrimp and Grits

"Classic South Carolina fare."
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by teetextye64 photo by teetextye64
photo by Kristine at photo by Kristine at
photo by cmitch586 photo by cmitch586
Ready In:




  • 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.

Questions & Replies

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  1. teetextye64
    I love this recipe every time I make it, it's a winner!
    • Review photo by teetextye64
  2. Halima Dances
    Simple, quick, and delicious. Great balance of flavors. I used a couple of tablespoons of sriracha in place of tabasco since I was out. I used Kerrygold Chedder in the grits, and they were succulent.
  3. bigen16brock
    Good recipe. I use the heads & shells of the shrimp along with some aromatics. Simmer for a while and strain. Use in place of chicken broth. I also use andouille sausage. I grill the shrimp with some garlic butter (compound) that I made.
  4. cmrivers
    Excellent shrimp and grits. A New Years tradition. I add andouille sausage and make my grits with water and half and half.
  5. rothiii
    It was a good thing I took a picture before my son tasted it, otherwise they're wouldn't have been a picture! What a great dish! Nice job!


  1. Busters friend
    Wonderful recipe - fast real keeper. Did use a whole green pepper & Tabasco Habanero & some white pepper. Subbed whipping cream in the grits for the butter & 1/2 the cheese 9was short). Fast & delicious & special enough for company. We'll be making this again & again! Thank you!
  2. Big D Texas
    I forgot! I also substituted 6 cups of chicken stock in place of the t cups of water to cook the grits. A wonderful variation and adds a lot of flavor!



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