World Flavors Cookbook

Lowcountry Shrimp and Grits

A refined coastal classic: sautéed shrimp with bacon, bell peppers, and onions served over creamy, buttery stone-ground grits.

Cuisine: United States

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• 4 slices bacon, chopped
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Fresh parsley, chopped
• 2 tbsp butter

Instructions

1. Cook grits in water/broth according to package instructions until creamy; stir in butter.
2. In a skillet, fry bacon until crisp; remove and set aside.
3. Sauté pepper, onion, and garlic in the bacon fat.
4. Add shrimp and cook for 2-3 minutes until pink.
5. Stir in lemon juice, parsley, and the cooked bacon.
6. Serve the shrimp mixture over a large bowl of hot grits.