five jumbo shrimp sautéed w/ our signature tomato-garlic shrimp sauce w/ smoky bacon over creamy cheddar grits served w/ two over-medium eggs & a buttermilk biscuit

In a medium saucepan, bring 4 cups of water to a boil. Slowly add the grits, stirring constantly to prevent lumps. Reduce heat to low, cover, and simmer for about 20 minutes until thickened. Stir in the cheddar cheese and season with salt and pepper. Keep warm.

Prepare the Grits

In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble and set aside.

Cook the Bacon

In the same skillet, add olive oil. Add minced garlic and sauté for 1 minute. Add the shrimp, season with salt, pepper, and paprika, and cook until they turn pink, about 2-3 minutes per side.

Sauté the Shrimp

Pour in the tomato sauce and simmer for an additional 2-3 minutes until heated through. Stir in the crumbled bacon.

Add the Sauce

In a separate skillet, cook the eggs over-medium until the whites are set but the yolks are still runny.

Cook the Eggs

In a bowl, serve the creamy cheddar grits topped with the shrimp and sauce. Place the eggs on the side, and serve with a buttermilk biscuit.

lowcountry shrimp & grits

Recipe information

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