Best 9 Low Country Shrimp Creamed Grits Recipes

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Discover the delightful flavors of the Lowcountry with our curated collection of shrimp creamed grits recipes. Embark on a culinary journey that blends the best of Southern cooking with the bounty of the sea. From traditional shrimp and grits to innovative variations, our recipes cater to every palate. Get ready to indulge in creamy, cheesy grits topped with succulent shrimp, cooked to perfection with a variety of seasonings and techniques. Whether you prefer a classic preparation or a modern twist, our recipes will guide you through the process of creating this iconic dish that celebrates the rich culinary heritage of the Lowcountry.

Here are our top 9 tried and tested recipes!

THE BEST SHRIMP AND GRITS



The Best Shrimp And Grits image

EatSimpleFood.com This low country shrimp and grits recipe is filled with bacon, andouille sausage, and local shrimp. The thickened roux makes for the best sauce and it's served over creamy grits.

Provided by beckie

Categories     Main Dish

Time 1h20m

Yield 6

Number Of Ingredients 17

1 1/2 cup coarse ground grits
4 + cups water
2 cups half and half
2 Tbsp unsalted butter
1/2 tsp salt
1/4 cup unsalted butter
1/4 cup all purpose flour (or gluten free flour)
1 Tbsp vegetable oil
12 ounces pre-cooked andouille sausage, sliced into 1/3"
6 ounces bacon (~ 6 slices), sliced
1 1/2 lbs shrimp, peeled & deveined
1 small onion (~ 1 1/2 cup), diced
2 small red, orange, or yellow bell peppers (~ 2 cups), diced
1 Tbsp garlic, minced
l lemon - zest and juice
1 1/2 cup chicken broth
pinch cayenne pepper if you like it hot (optional)

Steps:

  • Bring water, half and half, 2 Tbsp unsalted butter, and salt to a boil and slowly whisk in grits.
  • Reduce heat to a simmer and cover. You will need to stir this every 3-5 minutes so the grits don't become lumpy and/or burn to the bottom of the pan.
  • Slowly add more water or half and half as needed if the grits become too stiff. Cook for ~ 30 minutes (or according to package instructions).
  • Melt 1/4 cup butter in a small pan and slowly whisk in flour. Stir often and watch carefully as this paste is easy to burn (if you burn it, lower the heat, and start over).
  • Cook ~ 5-10 minutes or until medium brown in color. Watch it carefully, it can burn quickly if you don't (see video).
  • You can make the roux ahead of time. It is fine sitting for an hour or more as long as it's not still cooking in the pan (FYI - roux freezes well). Make the grits and roux at the same time, as they both require a little more attention than the rest of the meal.
  • Bring a large pot to medium high heat and add vegetable oil. When hot, add andouille and cook until browned.
  • Remove andouille (keep any liquid in the pot) and cook chopped bacon in the same pot ~ 4-6 minutes or until done.
  • Remove bacon, lower heat, and cook onion, peppers, and garlic in the pot ~ 5-7 minutes or until tender. Feel free to remove some fat if you feel like it's too much.
  • Place andouille, bacon, (and any liquid from it) back into pot and add chicken broth, lemon juice, lemon zest, and a pinch of cayenne pepper.
  • Bring to a boil, add roux, and let simmer ~ 15 minutes.
  • Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through.
  • Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much.
  • Serve over grits and add salt to taste. Happy Eating! Beckie

Nutrition Facts : Calories 831 calories, Sugar 7.3 g, Sodium 1089.4 mg, Fat 52.6 g, SaturatedFat 24.4 g, TransFat 0.6 g, Carbohydrate 48.2 g, Fiber 3.6 g, Protein 41.4 g, Cholesterol 300.5 mg

LOW COUNTRY SHRIMP AND GRITS



Low Country Shrimp and Grits image

I made this recipe after reading a number of shrimp & grits recipes, and not finding one that incorporated all the flavors I wanted, made my own. It turned out quite nicely, so I'm sharing. The sauce is light in terms of volume, rather than being like a soup, and has a lot of different flavors packed into it.

Provided by A. Deume

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

4 cups water
2 cups heavy cream
2 teaspoons salt
1 teaspoon pepper
2 cups grits (may be quick grits, but definitely not instant)
1/2 cup butter
2 garlic cloves, minced
2 tablespoons olive oil
1 small onion, diced
1 green onion, chopped
1 tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, juiced
1 lb large shrimp, peeled and deveined, with tails still attached
1/2 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon hot sauce (I used Cholula)
1/4 cup heavy cream

Steps:

  • For the grits, bring the water and heavy cream to a boil in a medium pot.
  • Whisk in the grits, salt, and pepper.
  • Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
  • For the shrimp, heat the oil and garlic in a large sauce pan.
  • Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
  • Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
  • Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.

LOWCOUNTRY SHRIMP AND GRITS



Lowcountry Shrimp and Grits image

Provided by Southern Living Test Kitchen

Number Of Ingredients 17

4 ½ cups water
1 cup stoneground grits
1 teaspoon salt
¾ cup grated sharp cheddar cheese
¼ cup grated parmesan cheese
3 tablespoons butter
½ teaspoon freshly ground pepper
½ teaspoon Tabasco, or to taste
3 bacon strips, chopped
Peanut oil, as needed
1 pound extra-large shrimp, peeled and deveined
2 tablespoons flour
4 ounces sliced mushroom (1¼ cups)
1 large garlic clove, minced
2 teaspoons lemon juice
½ teaspoon Tabasco, or to taste
¼ cup thinly sliced green onions, plus more for garnish

Steps:

  • Grits: Bring 4½ cups of water to a boil in a large saucepan over high heat. Whisk in the grits and salt, reduce heat to low, and cook at a gently simmer for 35 to 40 minutes or until the grits are thick, stirring occasionally. Stir more often as the grits thicken. Remove the pan from the heat, add the cheddar, parmesan, butter, pepper, and Tabasco, and stir until smooth. Taste and adjust the seasoning. Keep warm over very low heat.
  • Shrimp: In a medium skillet over medium-high heat, cook the bacon for 6 minutes or until crisp, stirring occasionally. Transfer with a slotted spoon to drain on paper towels and leave the fat in the skillet. If there is less than 1½ tablespoons of bacon fat, make up the difference with peanut oil.
  • Toss the shrimp with the flour until lightly coated, shaking off any excess. In the skillet with the reserved fat, cook the shrimp over medium-high heat for 1 minute or until they begin to turn pink. Add the mushrooms and bacon and cook for 1 minute. Add the garlic and cook, stirring, for 30 seconds (do not let the garlic brown). Stir in the hot sauce, lemon juice, and scallions and remove from the heat. Divide the grits among 4 shallow bowls and top with the shrimp mixture. Garnish with additional scallions and serve at once.

LOW COUNTRY SHRIMP & CREAMED GRITS



Low Country Shrimp & Creamed Grits image

A classic southern recipe. This is off the package of White Lilly quick grits, they are supposed to be extra good grits because the grit is bigger and they are dry milled which leaves more corn flavor. It says you can use 2 of either the cream of shrimp or cream of mushroom, but I will be down one of each. Cream of shrimp should be easy to find with the Campbell's soups. For the garlic you can use the kind in the jar.

Provided by ICook4dannyPuddin

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup grits, white lilly or 1 cup quick-cooking grits, of a different brand
3 cups water
1/2 cup margarine or 1/2 cup butter
1 1/2 cups milk or 1 1/2 cups cream
1 teaspoon salt
1 tablespoon olive oil
1 medium onion, diced
1 medium red pepper, diced
1 garlic clove, minced
1 lb medium shrimp, peeled tailed and deveined
1 (12 ounce) can cream of shrimp soup
1 (12 ounce) can cream of mushroom soup

Steps:

  • Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
  • Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.

LOW COUNTRY SHRIMP AND GRITS WITH STEWED TOMATOES



Low Country Shrimp and Grits with Stewed Tomatoes image

Provided by Virginia Willis

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups 2-percent milk
Coarse kosher salt and freshly ground black pepper
1 cup stone-ground grits
1 tablespoon olive oil
1 medium onion, coarsely chopped
3 cloves garlic, finely chopped
One 28-ounce can low-sodium whole tomatoes, coarsely chopped, juice reserved
2 bay leaves, preferably fresh
1 pinch ground cayenne pepper or to taste
24 large fresh shrimp, peeled and deveined (tails left on)
2 tablespoons chopped fresh parsley, plus more for garnish
2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
1 tablespoon unsalted butter

Steps:

  • In a medium saucepan, bring 2 cups water, the milk, 1 teaspoon salt and pepper to taste for the grits to a gentle boil. Whisk in the grits. Reduce the heat to simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 45 to 60 minutes.
  • Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onions and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Stir in the tomatoes with their juice and the bay leaves. Season with cayenne pepper. Reduce the heat and simmer until the mixture is slightly thickened, 5 to 10 minutes.
  • Increase the heat under the tomatoes to medium high and add the shrimp. Cook until the shrimp are pink and firm, an additional 3 to 5 minutes. Remove the skillet from the heat and stir in the parsley. Taste and adjust for seasoning with salt and pepper. When the grits have thickened, stir in the cheese and butter. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parmigiano-Reggiano and chopped parsley. Serve immediately.

SPICY LOW-COUNTRY SHRIMP AND GRITS



Spicy Low-Country Shrimp and Grits image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 21

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar
1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Steps:

  • Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
  • Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

LOWCOUNTRY SHRIMP AND GRITS



Lowcountry Shrimp and Grits image

Makes 6 servings

Number Of Ingredients 19

1½ tablespoons extra-virgin olive oil
½ cup minced sweet onion
2 cloves garlic, minced
6 cups seafood stock
1½ cups stone-ground white grits
½ cup heavy whipping cream
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1½ tablespoons extra-virgin olive oil
2 pounds large fresh shrimp, peeled and deveined
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon smoked paprika
½ pound smoked andouille sausage, sliced
¼ cup diced pimientos
¼ cup Madeira
½ cup seafood stock
2 tablespoons double-concentrated tomato paste
Chopped green onion

Steps:

  • For grits: In a large Dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until tender. Stir in stock, and bring to a boil. Whisk in grits, and reduce heat to medium-low. Cook, whisking occasionally, for 45 minutes or until thick and creamy. Reduce heat to low, and stir in cream, salt, and pepper. For shrimp: In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with salt, pepper, and paprika. Cook, stirring occasionally, for 4 minutes or until shrimp are just pink; remove from skillet. Add sausage and pimientos to skillet, and cook over medium-high heat, stirring occasionally, for 3 minutes or until browned. Stir in Madeira, and cook for 3 minutes. Stir in stock, and cook for 4 minutes. Stir in tomato paste until smooth; stir in shrimp, and cook for 3 minutes or until sauce is thickened. Serve shrimp and sauce over grits, and top with green onion.

LOW COUNTRY GRITS AND SHRIMP



LOW COUNTRY GRITS AND SHRIMP image

I'm a proud member of G.R.I.T.S (Girls Raised In The South) and this recipe really hits home! Mmmmmm.... so creamy and good.

Provided by KAREN ROBERTS

Categories     Seafood

Time 45m

Number Of Ingredients 14

1 lb medium shrimp, peeled and deveined thawed if frozen
1 Tbsp old bay seasoning
1 medium rell bell pepper
1 medium green bell peppers
2 large green onions chopped
1 c uncook quick-cooking grits
3 c water
1 c sharp chedder cheese
1 pinch cayenne pepper
1 clove garlic chopped
1/4 c milk
1 medium sweet onion
1/2 stick butter
1 1/2 tsp salt and pepper or to taste

Steps:

  • 1. in a large dutch oven add butter add peppers, onions, garlic cook for 5 min on high, add water bring to boil add grits stirring constantly bring to boil for 5 min, add slat and pepper and old bay stirring constantly, reduce to simmer covered and cook on simmer until grits are soft about 15 min make sure you stir them about every 5 min add shrimp and accumulated liquid, milk and cayenne. cook until shrimp are pink add cheese and stir cover and let stand for 5 to 10 min so all the goodness blends together. as you cook your grits if they become to thick add more water or milk. but remember it is a thick dish.
  • 2. i like to serve this with my cheeder cheese and garlic biscuits.

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

Tips:

  • Mise en place: Gather and prepare all ingredients before starting to cook. This will make the cooking process smoother and more efficient.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for plump, firm shrimp, creamy grits, and fresh vegetables.
  • Season the grits well: Grits can be bland if not properly seasoned. Add salt, pepper, and other spices to taste. You can also add a bit of butter or cream for extra richness.
  • Cook the shrimp perfectly: Overcooked shrimp are tough and rubbery. Cook them just until they are opaque and pink, about 2-3 minutes per side.
  • Make sure the sauce is thick and creamy: The sauce should be thick enough to coat the shrimp and grits. If it is too thin, add a little cornstarch or flour to thicken it.
  • Serve immediately: Low country shrimp and creamed grits is best served hot and fresh. Garnish with chopped parsley or green onions for extra flavor.

Conclusion:

Low country shrimp and creamed grits is a classic Southern dish that is easy to make and always a crowd-pleaser. With its creamy, flavorful sauce, tender shrimp, and hearty grits, it's a dish that is sure to satisfy everyone at the table. Whether you're serving it for breakfast, lunch, or dinner, low country shrimp and creamed grits is a dish that is sure to be a hit.

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