Old Charleston Shrimp & Cheesy Grits Bowl Recipe

Bring liquid to a boil

In a medium saucepan, combine 4 cups water and 1 cup whole milk. Bring to a gentle boil over medium-high heat.

Cook grits

Slowly whisk in 1 cup stone-ground grits and 1.5 tsp salt. Reduce heat to low so the mixture simmers gently. Cook, stirring frequently (every 2–3 minutes) to prevent sticking, until thickened and tender, about 20–25 minutes for stone-ground grits. If the grits become too thick, stir in up to 1/2 cup additional water or milk to reach desired consistency.

Finish with butter and cheese

Remove from heat and stir in 2 tbs unsalted butter, 2 tbs cream cheese (if using), 1 cup grated sharp cheddar, and 1 tbs grated Parmesan until smooth and melted. Taste and adjust seasoning with 1/2 tsp black pepper and additional salt if needed. Keep warm, covered, on very low heat while you prepare the shrimp.

Prepare shrimp

Pat 1 lb large shrimp dry with paper towels. Season shrimp on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Cajun seasoning, and 1/2 tsp smoked paprika. Set aside for a few minutes while you heat the pan.

Sauté aromatics

Heat 1 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat. When butter foams, add 1/2 cup finely chopped yellow onion, 1/4 cup diced green bell pepper, and 1 finely diced celery stalk. Sauté, stirring, until softened and translucent, about 4–5 minutes. Add 2 cloves minced garlic and cook until fragrant, about 30 seconds.

Cook shrimp

Push the aromatics to the side of the skillet and add the seasoned shrimp in a single layer. Cook without moving for 1–1.5 minutes, then flip and cook until shrimp are opaque and just cooked through, another 1–1.5 minutes (total 2–3 minutes depending on size). Remove shrimp to a plate and tent loosely with foil.

Build sauce

To the same skillet, add 1/2 cup diced tomato (or drained canned diced tomatoes) and deglaze with 1/4 cup dry white wine or chicken broth, scraping up browned bits from the pan. Stir in 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, and 1/2 tsp hot sauce if using. Let the sauce simmer and reduce slightly for 2 minutes.

Finish shrimp in sauce

Return the cooked shrimp to the skillet and toss with the sauce and aromatics just to coat and warm through, about 30–60 seconds. Stir in 2 tbs chopped fresh parsley and adjust seasoning to taste. Remove from heat.

If using bacon and panko: cook 2 slices bacon until crisp, drain on paper towels and crumble. In a small skillet, toast 2 tbs panko over medium heat with a little butter until golden. Mix crumbled bacon with toasted panko and set aside.

Divide the cheesy grits between 4 bowls (about 1/2 cup cooked grits per serving, but adjust to preference). Spoon the shrimp and sauce over the grits.

Garnish each bowl with sliced green onions, a sprinkle of chopped parsley, and the optional crispy bacon-panko mixture for texture. Serve immediately with lemon wedges on the side.

Notes: This recipe yields a creamy, slightly loose grits texture that pairs with the saucy shrimp. For thicker grits, cook a few minutes longer; for extra creaminess, add more butter or cream cheese. Adjust Cajun seasoning and hot sauce to taste.