South Carolina Grilled Shrimp Grits Bowl
South Carolina Lowcountry tradition reading peeled shrimp grilled hard on skewers with Old Bay and lemon, plated over creamy stone-ground grits with bacon, charred scallion, and a quick pan sauce for the Palmetto State weeknight Lowcountry bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat shrimp dry and devein. Mince garlic. Grate cheddar. Chop parsley. Trim scallions. Halve lemon. Render bacon in large skillet over medium 6–7 minutes until deep golden, lift to paper towel, reserve 2 tbsp fat.
Simmer
Boil 480ml water in saucepan over high 2 minutes. Whisk in grits and 0.5 tsp salt in slow stream, reduce to low, cook 18–20 minutes whisking every 4 minutes until thick and creamy.
Finish
Whisk milk, 20g butter, and cheddar into grits over low 90 seconds until smooth. Toss shrimp with Old Bay, smoked paprika, cayenne, garlic, oil, lemon juice, 0.5 tsp salt, and black pepper.
Grill
Heat grill pan over medium-high 3 minutes. Thread shrimp onto 4 skewers tightly. Lay skewers and whole scallions on pan 2–3 minutes per side until shrimp curl into loose C and scallions char.
Build
Melt remaining 20g butter in bacon pan with reserved fat over medium 60 seconds. Off heat, stir in 0.5 tsp salt and shrimp drippings for pan sauce.
Plate
Mound grits in each bowl, lay skewers across, scatter crumbled bacon and charred scallions, drizzle pan sauce over shrimp, scatter parsley, rest lemon half on rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.