This Lowcountry Shrimp & Grits recipe is a classic Southern comfort food dish with a flavorful twist. The creamy stone-ground grits perfectly complement the savory shrimp and bacon, while the bell peppers, onions, and garlic add a delightful depth of flavor.
Ingredients: 1 cup stone-ground grits. 4 cups water. Salt and pepper to taste. 1 pound fresh shrimp, peeled and deveined. 2 tablespoons butter. 1 tablespoon olive oil. 4 slices bacon, chopped. 1 small onion, finely chopped. 1 bell pepper, diced. 2 cloves garlic, minced. 1 cup chicken broth. 1 tablespoon lemon juice. 2 green onions, thinly sliced. 1 tablespoon fresh parsley, chopped.
Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat and stir in the grits. For about 20 minutes, stir the grits every now and then until they get thick and creamy. Add pepper and salt to taste. While that is going on, heat the olive oil over medium heat in a large skillet. Put in the bacon and cook it until it gets crispy. Take the bacon out of the pan and pat it dry on paper towels. Leave the bacon fat in the pan. Put butter into the pan with the bacon fat. Put in the shrimp and season with salt and pepper after the butter melts. About two to three minutes on each side, cook the shrimp until they are pink and opaque. Take the shrimp out of the pan and set it aside. Put the onion, bell pepper, and garlic in the same pan. It will take about 5 minutes of cooking until the vegetables are soft. Add the chicken broth and lemon juice, making sure to scrape the pan's bottom to get rid of any browned bits. Simmer for about 5 minutes, or until the liquid is slightly reduced. Put the shrimp back in the pan and add the cooked bacon. For about two minutes, cook until everything is hot. Put the shrimp and vegetable mix on top of the creamy grits. Add green onions and parsley as a garnish. Have fun!
Prep Time: 15 minutes
Cook Time: 30 minutes
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