Old Charleston Shrimp and Grits Recipe: Lowcountry Classic With Creamy Stone-Ground Grits

There’s nothing quite like the creamy comfort of stone-ground grits paired with plump, perfectly seasoned shrimp. This dish captures the heart of Lowcountry cooking with its rich, buttery base and bold flavors.

I’ve refined this method over years to ensure the grits are smooth and the shrimp are tender, never rubbery. The key is slow-cooked grits and a quick, flavorful shrimp sauté that comes together in minutes.

The result is a classic plate that feels both rustic and refined. Each bite delivers the warmth of the South, with a balance of savory, smoky, and slightly spicy notes.

Serve it for brunch or dinner—this recipe never fails to impress. Here’s how to bring a taste of Charleston to your table.

Ingredients for Old Charleston Shrimp and Grits

Creamy stone-ground grits and plump shrimp come together for this Lowcountry classic.

Stone-ground grits are non-negotiable here. Anson Mills is the gold standard (available at Williams Sonoma or online), but any stone-ground variety from a Southern grocery store works. The difference is night and day compared to instant grits. Bacon adds smoky depth—look for thick-cut from a trusted butcher or high-quality brand like Niman Ranch.

Need to skip the bacon? Smoked turkey bacon or even mushrooms sautéed with smoked paprika can mimic that flavor. Shrimp should be wild-caught if possible—Gulf or South Carolina shrimp are ideal. No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Worcestershire sauce adds umami, but use a fish-free version if avoiding anchovies.

Cooked grits keep warm for about 30 minutes if you stir in a splash of hot water. Leftovers store in the fridge for 3-4 days and reheat with extra cream. Shrimp is best cooked fresh, but you can prep the bacon and veggies ahead of time (worth the extra minute).

Step-by-Step Instructions for Shrimp and Grits

Master the technique and timing for this Lowcountry classic with perfectly creamy grits.

Step 1: Cook the Stone-Ground Grits

Bring the 4 cups Water to a boil in a medium saucepan over high heat. Slowly whisk in the 1 cup Stone-Ground Grits, then reduce heat to low. Cook for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.

Stir in the 0.5 cup Heavy Cream and 2 tbsp Unsalted Butter, then season with ½ tsp Salt. Keep the saucepan covered and off heat while you prepare the shrimp. The grits will continue to thicken as they sit, so a splash of warm water can loosen them if needed.

Step 2: Cook the Bacon and Sauté the Vegetables

In a large skillet over medium heat, cook the 4 slices Bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the ½ whole Yellow Onion, ½ whole Green Bell Pepper, and 3 cloves Garlic Cloves to the skillet. Sauté for 4-5 minutes until the vegetables are softened and the onion is translucent. The bacon fat adds rich flavor to the base of your shrimp sauce.

Step 3: Season and Cook the Shrimp

Add the 1.5 lb Large Shrimp to the skillet and sprinkle with the 1 tsp Smoked Paprika, 0.25 tsp Cayenne Pepper, ½ tsp Salt, and ½ tsp Black Pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque.

Pour in the 1 tbsp Worcestershire Sauce and 1 tbsp Lemon Juice, then stir to coat the shrimp evenly. Remove from heat once the shrimp are fully cooked—overcooking will make them rubbery. The acid from the lemon juice brightens the rich, smoky flavors.

Step 4: Combine and Serve

Spoon the creamy grits into shallow bowls. Top each serving with a portion of the shrimp and vegetable mixture, then crumble the reserved bacon over the top. Add the remaining 2 tbsp Unsalted Butter to the skillet and pour the buttery sauce over the shrimp and grits.

Serve immediately while hot. The grits should be smooth and velvety, with the shrimp juicy and packed with smoky, spicy flavor. The bacon adds a salty crunch that ties everything together perfectly.

Make-Ahead Tips for This old charleston shrimp and grits

Prep the Grits Ahead

Cook the grits up to 2 hours before serving. Once thickened, stir in 0.5 cup Heavy Cream and 2 tbsp Unsalted Butter, then transfer to a slow cooker on warm. Add splashes of hot water as needed to maintain a creamy texture. 💡

Chop Veggies in Advance

Dice the ½ Yellow Onion, ½ Green Bell Pepper, and mince the 3 Garlic Cloves the night before. Store in separate airtight containers in the fridge. This saves 10 minutes on cooking day while keeping flavors fresh.

Cook Bacon Early

Fry the 4 slices Bacon up to 1 day ahead and refrigerate. Reheat in the skillet for 2 minutes before adding veggies to restore crispiness. The rendered fat can also be saved and reheated for extra flavor.

Marinate Shrimp Overnight

Toss 1.5 lb Large Shrimp with 1 tsp Smoked Paprika, 0.25 tsp Cayenne Pepper, ½ tsp Salt, and ½ tsp Black Pepper. Refrigerate for up to 12 hours to deepen the seasoning. Pat dry before cooking to ensure a perfect sear.

This step enhances flavor without changing the cooking time. 🔥

Reheat Grits Properly

Microwave leftover grits with 2 tbsp Heavy Cream per cup, covered, on 50% power. Stir every 1 minute until reaching 165°F. This prevents scorching while restoring creaminess.

Frequently Asked Questions