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Low Country Shrimp and Grits

Updated: Dec 6, 2022

Check out our recipe for low country shrimp and grits!


  • 1 Lb Lee Jackson Farms Shrimp

  • 2-3 strips thick-cut bacon

  • 2 cloves garlic, minced

  • 1 cup cherry tomatoes, sliced

  • 2 leeks, sliced into rings (whites)

  • 2 tbsp. Cajun seafood seasoning

  • Chopped scallions

For the Grits:

  • 1 cup coarse white or yellow grits

  • Fine sea salt

  • 2-3 tbsp, unsalted butter

  • 1/2 tsp. freshly ground pepper

For the Chive Oil:

  • 1 bunch chives blended w/ EVOO


1. Prepare grits according to package instructions. You may soak

grits overnight for a creamier consistency and/or cook slowly

and stir constantly while preparing the shrimp in the following


2. While grits are cooking, cook the bacon in a sauté pan. Rinse the

shrimp, pat dry and season with seafood seasoning. Once the

bacon is cooked, remove from the pan and chop into small bits.

5. Keeping the bacon fat in the pan, add the sliced leeks and cook

for several minutes until leeks are soft, over medium-high.

4. Add the shrimp to the pan along with two tablespoons butter.

After two minutes, add the garlic and flip the shrimp. Add

chopped tomatoes. After two minutes, stir to combine. When the

shrimp are pink and cooked through, remove from heat and add

the bacon bits.

5. Finish the grits with butter, salt and pepper. To plate, add grits to

a shallow bowl and top with the shrimp-bacon mixture. Drizzle

with chive oil and some chopped scallions.

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