Description
A Southern classic reimagined, Charleston Shrimp and Grits blends creamy stone-ground grits with savory shrimp, crispy bacon, and umami-packed shiitake mushrooms. It’s comforting, flavorful, and perfect for any meal where you want to impress.
Ingredients
Scale
- 6 slices of bacon, chopped
- 1 pound of shrimp, peeled and deveined
- 2 tbsp flour, seasoned with salt and pepper
- 1 ¼ cups sliced shiitake mushrooms
- 1 large clove garlic, minced
- 2 tsp lemon juice
- ½ tsp Tabasco sauce
- ¼ cup sliced green onions
- 1 ½ tbsp peanut oil (optional)
- 4 ½ cups water
- 1 cup stone-ground grits
- 1 tsp salt
- 3 tbsp butter
- ½ tsp freshly ground pepper
- ½ tsp Tabasco sauce
Instructions
- In a medium saucepan, bring 4 ½ cups of water to a boil. Whisk in grits and salt. Reduce heat to low and simmer for 35–40 minutes, stirring occasionally.
- In a skillet over medium-high heat, cook chopped bacon until crispy, about 5–6 minutes. Drain bacon on paper towels and reserve bacon fat.
- Add peanut oil if needed to make 1 ½ tbsp total fat in skillet.
- Toss shrimp in seasoned flour, shaking off excess. Cook shrimp in skillet for 2 minutes on one side.
- Add mushrooms and bacon, then flip shrimp and cook 2 more minutes.
- Add garlic and cook 1–2 minutes, stirring constantly.
- Remove from heat and stir in lemon juice, Tabasco, and green onions.
- To serve, spoon cooked grits into bowls and top with shrimp mixture. Garnish with extra green onions.
Notes
Use turkey bacon or olive oil for a lighter version. Cauliflower grits and gluten-free flour can make this recipe low-carb and gluten-free. Store shrimp and grits separately for best reheating results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate
- Calories: 387
- Sugar: 1g
- Sodium: 737mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 279mg