I absolutely love shrimp ’n’ grits, a special dish I’ve cherished from Charleston, SC. It beautifully embodies everything I adore about Lowcountry shrimp ‘n’ grits—rich, savory, and with a lovely gravy-like consistency. It’s so versatile, perfect for breakfast, lunch, or dinner. You can start your brunch with a refreshing Bloody Mary or Mimosa, or relax in the evening with a crisp Sauvignon Blanc or Chardonnay at the dinner table. It’s truly a delightful meal that fits any time of day! Thanks for stopping by to view this recipe. You can learn more about me, what I love, and the services my photography company, Russ Bratcher Photography, offers. Enjoy y’all!
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Yes, Jacksonville, Florida, Belongs to the Lowcountry
The Lowcountry is one of the most beautiful and historic regions in the United States. While many people associate the name with Charleston, South Carolina, the Lowcountry actually extends much farther. It begins north of Charleston at the Santee River, runs past Savannah, and continues down into Northeast Florida, with its southern edge marked by the St. Johns River in Jacksonville.
This long stretch of coastline shares common characteristics, including sea islands, wide sandy beaches, tidal rivers, marshes, and wetlands teeming with wildlife. If you look at a map of the coastline between Charleston and Jacksonville, you will see the same rhythm of land and water that defines the region.
However, the Lowcountry is more than just its geography; it’s also a blend of cultures, histories, and culinary traditions. Gullah Geechee communities, located from South Carolina through Georgia and into Jacksonville, preserve a heritage deeply connected to the land and sea. Each part of the Lowcountry has its own distinct personality. Charleston and Savannah have a more formal, historic feel. At the same time, Amelia Island and Jacksonville exude a lighter, more relaxed atmosphere—still very much part of the Lowcountry, but with a distinctly beach-town spirit.
For me, this connection is personal. Growing up in Georgetown, South Carolina, I spent my life crossing the Santee River. Now, living on the north side of the St. Johns River in Jacksonville, I am excited to know that I am still part of the Lowcountry.
Where to Buy Local Shrimp in Jacksonville, FL
I live in San Jose, and the shrimp at Fisherman’s Dock are always my first pick. They also have multiple locations throughout the First Coast. If you want to save money, the frozen shrimp at Publix is also a nice option. Look for the Greenwise brand that is peeled and deveined. Fisherman’s Dock also offers a 10% military/Veteran discount.
Lowcountry Shrimp ’n’ Grits
- Cook Time: 25
- Total Time: 55
- Yield: 4 Servings 1x
- Cuisine: Southern
Description
Charleston-style shrimp ‘n’ grits recipe with bacon, cream, and Creole flavor. Perfect any time of day, paired with wine or a morning cocktail.
Ingredients
- 4 Tbsp. unsalted butter, divided
- 1 cup uncooked stone-ground grits
- 1½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 cup heavy cream
- 1 lb. unpeeled extra-large raw shrimp
- 4 hickory-smoked bacon slices, chopped
- 2 Tbsp. all-purpose flour
- 1 medium Vidalia or sweet onion, finely diced
- ½ green bell pepper, finely diced
- 2 garlic cloves, minced
- 1½ cups seeded, diced fresh tomatoes
- ½ tsp. Creole seasoning
- ½ cup dry white wine
- 1 cup Quick Shrimp Stock (page 79)*
- Garnish: finely chopped green onions
*Reduced-sodium chicken broth may be substituted.
Instructions
- Melt 2 Tbsp. butter in a medium saucepan over medium heat. Stir in the grits and cook, stirring constantly, for 1–2 minutes or until toasted. Whisk in 3 cups of water, ensuring no lumps form. Bring the mixture to a gentle boil, then stir in salt and pepper. Reduce the heat to medium-low and simmer, stirring often, for 30 minutes or until the grits are tender and creamy. Stir in the cream and mix well.
- Meanwhile, peel the shrimp, leaving the tails on; devein if desired. Place a 12-inch cast-iron skillet over medium heat for 1 minute or until hot. Add bacon and cook, stirring often and transferring pieces as needed, for 5 minutes or until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving the drippings in the skillet.
- Sauté the shrimp in the reserved drippings for 2 minutes, or until they turn pink. Transfer the shrimp to a plate, and keep the drippings in the skillet.
- Add the remaining 2 Tbsp. of butter to the reserved drippings in the skillet, and cook until the butter melts. Whisk in the flour, and cook, whisking constantly, for 6 minutes or until it turns a caramel color. Add the onion and bell pepper, and sauté for 6 minutes or until tender. Add the garlic, tomatoes, and seasoning; sauté for 5 minutes or until the tomatoes are slightly softened.
- Add wine and cook, stirring with a wooden spoon to loosen any browned bits from the bottom of the skillet, for 1 minute. Gradually stir in the stock and bring the mixture to a gentle boil. Stir in the shrimp, reduce the heat to low, and simmer for 3 minutes or until the shrimp turn bright pink and are opaque.
- Spoon the grits into shallow bowls and top with the shrimp mixture; sprinkle with bacon. Serve immediately.
Your dish should have a lot of liquid and resemble a gravy.
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