American Fish & seafoodlunchdinnerGluten-freeNo added sugar

Low Country Shrimp and Grits

Name: Low Country Shrimp and Grits
Yield: 7 servings
Cuisine: American
Ingredients: 3–4 strips thick smoky bacon, cut into 1-inch pieces; ½ onion, minced; 2–3 cloves garlic, minced; 1 lb large shrimp, peeled (use peels to make stock); Salt; 1 pint heavy cream, divided; 2–2½ cups shrimp stock; Butter; Black pepper; Cayenne pepper; Paprika; Chile flakes; Lime juice; 1 recipe coarse grain hominy grits, timed to finish when shrimp are ready to serve; 3–4 scallions, sliced

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

445kcal · 22% of your day

Protein: 27 g · 23% of 120 g
Carbs: 15 g · 7% of 220 g
Fat: 31 g · 48% of 65 g

1 g
Fibre: 3 g
Sugar: 259 mg
Sodium: 230 g
Serving size

Estimate: 2 of 9 ingredients used an assumed weight or had no match.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 7 servings of about 228 g, the usual size for a breakfast dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

3–4 strips thick smoky bacon, cut into 1-inch pieces
½ onion, minced
2–3 cloves garlic, minced
1 lb large shrimp, peeled (use peels to make stock)
Salt
1 pint heavy cream, divided
2–2½ cups shrimp stock
Butter
Black pepper
Cayenne pepper
Paprika
Chile flakes
Lime juice
1 recipe coarse grain hominy grits, timed to finish when shrimp are ready to serve
3–4 scallions, sliced

Ingredients for 7 servings (1.6 kg) · the original recipe

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Method

1
Fry bacon in a pan until not too crisp; remove and reserve.
Stovetop
2
Sauté onion and garlic in bacon fat until just softened (about 2–3 minutes).
3
Lightly season shrimp with salt and add to the pan; sauté until about half-cooked and just turning pink. Remove and reserve with the bacon.
4
Deglaze pan with sherry.
5
Add 1 cup (250 ml) cream, bring to boil, and reduce.
Stovetop
6
Add 1 cup shrimp stock, bring to a high simmer, and reduce. The liquid should thicken; if necessary, add floured butter at this point (beurre manié).
Stovetop
7
Season sauce with salt, pepper, chili flakes, cayenne, and paprika
8
Add bacon and shrimp to the sauce, and cook gently until shrimp are just done.
9
Add lime juice.
10
Serve over grits, and garnish with scallions.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.