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. Many people think of Charleston, South Carolina, when they hear the name, but the Lowcountry stretches much farther. It begins north of Charleston at the Santee River, runs past Savannah, and continues all the way down into Northeast Florida. Its southern edge is marked by the St. Johns River in Jacksonville.
This long stretch of coast shares common traits—sea islands, wide sandy beaches, tidal rivers, marshes, and wetlands filled with wildlife. Look at a map of the coastline between Charleston and Jacksonville and you’ll see the same rhythm of land and water that gives the region its name.
But the Lowcountry is more than its geography. It’s also a mix of cultures, histories, and food traditions. Gullah Geechee communities, found from South Carolina through Georgia and into Jacksonville, carry on a heritage that is deeply tied to the land and sea. Each part of the Lowcountry has its own personality too. Charleston and Savannah carry a more formal, historic feel. As you move south to Amelia Island and Jacksonville, the atmosphere becomes lighter and more relaxed—still Lowcountry, just with a beach town spirit.
For me, the 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’m excited to know 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.
Recipe: Shrimp ‘n’ Grits
Hands-on: 25 min Total: 55 min Serves: 4
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Spoon the grits into shallow bowls and top with the shrimp mixture; sprinkle with bacon. Serve immediately.
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.
Your dish should have a lot of liquid and resemble a gravy.
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