Lowcountry US · Breakfast & brunch

Shrimp and grits

Name: Shrimp and grits
Prep time: 18 min
Cook time: 45 min
Total time: 1 h 3 min
Yield: 4 servings
Cuisine: Lowcountry US
Ingredients: 1 cup stone-ground white or yellow grits; 4 cups water or low-sodium chicken stock; 1 teaspoon kosher salt, plus more as needed; 2 tablespoons unsalted butter; 2 ounces sharp cheddar, finely grated; 4 slices thick-cut bacon, chopped; 1 pound large shrimp, peeled and deveined; 1/2 teaspoon smoked paprika; 2 garlic cloves, minced; 4 scallions, white and green parts separated; 1/2 cup low-sodium chicken stock; 1 tablespoon fresh lemon juice; 1 teaspoon Worcestershire sauce; Hot sauce, for serving

Creamy stone-ground grits topped with quickly seared shrimp and a bright bacon-scallion pan sauce.

About 1 hr 5 minTotal

About 1 hr 5 minActive

$$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Heavy saucepan
Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 cup stone-ground white or yellow grits
4 cups water or low-sodium chicken stock
1 teaspoon kosher salt, plus more as needed
2 tablespoons unsalted butter
2 ounces sharp cheddar, finely grated
4 slices thick-cut bacon, chopped
1 pound large shrimp, peeled and deveined
1/2 teaspoon smoked paprika
2 garlic cloves, minced
4 scallions, white and green parts separated
1/2 cup low-sodium chicken stock
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
Hot sauce, for serving

Instructions

Bring water or stock and salt to a boil. Whisk in grits slowly, reduce to very low, and cook uncovered until creamy and tender, stirring often and adding water as needed, 35 to 45 minutes.
Remove grits from heat and stir in butter and cheddar. They should flow slowly from a spoon; cover and loosen with hot water before serving if needed.
Cook bacon in a until crisp. Transfer bacon to a plate, leaving 1 tablespoon fat. Pat shrimp dry and season with paprika and a light pinch of salt.
Sear shrimp in one layer over medium-high heat until just opaque, about 1 minute per side; transfer immediately.
Lower heat. Cook garlic and scallion whites for 30 seconds, then add stock, lemon, and Worcestershire. Scrape the pan and simmer until lightly glossy.
Return shrimp and bacon only long enough to coat. Spoon over grits and finish with scallion greens and optional hot sauce.