Lowcountry Shrimp And Grits With Crispy Bacon
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to dive into the world of Lowcountry cuisine, where the flavors are as rich as the history!
Today, we’re talking about the ultimate Lowcountry shrimp and grits, a dish that’s sure to become a staple in your household. Imagine a warm, comforting bowl of creamy grits, smothered in a rich tomato gravy and topped with crispy, golden shrimp and crumbled bacon. Yes, please!
First, let’s start with the grits. In a large saucepan, combine water, milk, butter, and salt, and bring to a boil. Whisk in the grits until they’re fully incorporated, then reduce the heat to a simmer and cook until they’re thick and creamy, stirring often. If the mixture gets too thick, just add a little more milk or water.
While the grits are cooking, it’s time to prep the corn. Cut the kernels off the cob, and use the back of the knife to scrape the cob and release the creamy corn milk. Stir the corn kernels and milk into the grits and continue cooking until they’re tender and creamy, stirring often. Season with pepper to taste.
Now, let’s move on to the tomato gravy. In a large deep skillet or Dutch oven, heat some olive oil over medium heat. Add the bacon slices and cook until they’re crispy, stirring occasionally. Remove the bacon from the skillet, drain on paper towels, and set aside. Crumble the bacon once it’s cool enough to handle.
Reserve the drippings in the skillet and return it to medium-high heat. Add the white parts of the green onion, onion, green and red bell peppers, and okra to the skillet. Cook until they’re softened and lightly browned, stirring often. Add in some salt, pepper, garlic powder, and cayenne pepper, and cook for a minute.
Add the fresh tomatoes and garlic to the skillet and cook for a couple of minutes. Add some butter to the mixture and let it melt. Sprinkle some flour over the skillet and cook, stirring constantly, for about a minute. Add in the diced tomatoes with juices and stock, stirring constantly until smooth. Season with sugar, Worcestershire sauce, and hot sauce, and return the mixture to a simmer. Cook the gravy for 10 minutes, stirring occasionally.
While the gravy is cooking, it’s time to prep the shrimp. In a bowl, whisk together some eggs and add the shrimp. In a shallow dish, whisk together some flour, salt, paprika, black pepper, and cayenne pepper. Working a few at a time, remove the shrimp from the egg mixture, allowing excess to drip off, and lightly coat in the flour mixture. Transfer the shrimp to a wire rack set inside a rimmed baking sheet. Repeat with the remaining shrimp.
Heat some peanut oil in a large deep skillet over medium-high heat. Working in batches, add the shrimp to the hot oil and cook, turning occasionally, until they’re lightly browned and crispy, about 1-2 minutes. Drain the shrimp on a wire rack set over a paper towel-lined baking sheet.
To serve, place the grits in the bottom of a shallow bowl. Top with about 1/2 cup of the tomato gravy and 6-8 shrimp. Top with crumbled bacon, and sprinkle with green onions and parsley if desired.
Printable Recipe
Ingredients
- 1 cup water
- 1 cup milk
- 1 tablespoon butter
- 1 teaspoon salt
- 1 cup grits
- 2 cups corn kernels
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 4 slices bacon
- 2 green onions (white parts only)
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 cup okra (sliced)
- 2 cups fresh tomatoes (diced)
- 2 cloves garlic (minced)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 can diced tomatoes with juices
- 1 cup stock
- 1 teaspoon sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 pound shrimp (peeled and deveined)
- 2 eggs
- 1 cup flour (for coating)
- 1 teaspoon salt (for coating)
- 1 teaspoon paprika (for coating)
- 1/2 teaspoon black pepper (for coating)
- 1/2 teaspoon cayenne pepper (for coating)
- Peanut oil (for frying)
- Chopped parsley (for garnish)
Instructions
- 1. In a large saucepan, combine water, milk, butter, and salt. Bring to a boil.
- 2. Whisk in the grits until fully incorporated. Reduce heat to a simmer and cook until thick and creamy, stirring often. If too thick, add more milk or water.
- 3. Cut the kernels off the corn cob and scrape the cob to release the creamy corn milk. Stir this into the grits and continue cooking until tender and creamy. Season with pepper to taste.
- 4. In a large deep skillet, heat olive oil over medium heat. Add bacon slices and cook until crispy. Remove bacon, drain on paper towels, and crumble when cool.
- 5. Reserve drippings in the skillet. Add green onion, onion, bell peppers, and okra. Cook until softened and lightly browned, stirring often. Season with salt, pepper, garlic powder, and cayenne pepper, cooking for an additional minute.
- 6. Add fresh tomatoes and garlic, cooking for a couple of minutes. Add butter and let it melt. Sprinkle flour and cook, stirring constantly, for about a minute.
- 7. Add diced tomatoes with juices and stock, stirring until smooth. Season with sugar, Worcestershire sauce, and hot sauce. Simmer for 10 minutes, stirring occasionally.
- 8. In a bowl, whisk together eggs and add shrimp. In a shallow dish, whisk together flour, salt, paprika, black pepper, and cayenne pepper.
- 9. Remove shrimp from the egg mixture, allow excess to drip off, and lightly coat in the flour mixture. Transfer to a wire rack set inside a rimmed baking sheet.
- 10. Heat peanut oil in a deep skillet over medium-high heat. Working in batches, add shrimp to hot oil and cook until lightly browned and crispy, about 1-2 minutes. Drain on a wire rack set over a paper towel-lined baking sheet.
- 11. To serve, place grits in the bottom of a shallow bowl. Top with tomato gravy and 6-8 shrimp. Garnish with crumbled bacon, green onions, and parsley if desired.
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