Southern Shrimp and Grits Breakfast Bowl

My introduction to shrimp and grits came from a Charleston chef who taught a cooking class I attended while on vacation. His version married creamy stone-ground grits with fresh local shrimp in a simple garlic sauce. I’ve adapted his restaurant technique for home cooks, creating a breakfast bowl that brings lowcountry cuisine to your morning table.

Ingredients

For the grits:

• 1 cup stone-ground grits (not instant)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, grated
• Salt and pepper to taste

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Cajun seasoning
• Hot sauce to taste

Instructions

1. For the grits: In a large saucepan, bring chicken broth to a boil.
2. Slowly whisk in grits, reduce heat to low, and simmer for 20-25 minutes, stirring frequently.
3. Add cream, butter, and cheese, stirring until smooth and creamy.
4. Season with salt and pepper, then cover and keep warm.
5. For the shrimp: In a large skillet, cook bacon until crispy.
6. Remove bacon but leave the fat in the pan.
7. Add olive oil, onion, and bell pepper, sautéing until soft (about 4 minutes).
8. Add garlic and cook for 30 seconds until fragrant.
9. Add shrimp and Cajun seasoning, cooking for 2-3 minutes until shrimp turn pink.
10. Stir in lemon juice, green onions, cooked bacon, and hot sauce to taste.
11. To serve, spoon grits into bowls and top with shrimp mixture.
12. Garnish with additional green onions if desired.

Recipe Notes

• For creamier grits, stir more frequently and add extra cream if needed.
• Instant grits can be substituted but will lack the authentic texture.
• Make it spicier with additional Cajun seasoning or diced jalapeños.
• For a lighter version, use milk instead of cream and reduce the cheese.

Prep time: 15 minutes | Cook time: 30 minutes | Serves: 4