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South Carolina Style Shrimp and Grits Breakfast, Lunch, Supper, Anytime Food

Updated on August 17, 2014
5 stars from 1 rating of Shrimp and Grits

Charleston Shrimp and Grits


A Shrimpy History

What started out as a seasonal fisherman's feast with shrimp soaked and cooked in bacon grease, served atop creamy buttery grits this dish has truly found its place in the world. They were referred to as "breakfast shrimp" and were cooked by Native Americans from the Carolina Region. They were also presented by Native Americans to Sir Walter Raleigh and other newcomers who would come to reside in Jamestown, Virginia. Not only is this dish popular, but has had a tremendous impact on history. Pull up a chair and let the Southern Comfort Begin.

Southern Style Shrimp and Grits

Cook Time

Prep time: 30 min
Cook time: 1 hour 20 min
Ready in: 1 hour 50 min
Yields: 8

Shrimpy Grits with Lemon



  • 6 cups Water
  • 6 cups Milk
  • 2 teaspoons Salt
  • 1 teaspoon Freshly Ground White Pepper, (or Black pepper)
  • 4 tablespoons Butter
  • 1 1/2 cups White Grits, (Not instant or quick cooking)
  • 16 ounces Finely Grated White Cheddar Chees, (Optional)
  • 1 pound Fresh Shrimp, (Shelled & DE-veined)
  • Salt & Pepper, (to taste)

Nutrition Facts

Nutrition Facts
Serving size: 1 cup
Calories 296
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 30 g10%
Sugar 0 g
Fiber 0 g
Protein 28 g56%
Cholesterol 0 mg
Sodium 12 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

How to make shrimp and grits

  1. Take a large sauce pan and place it on your stove set to medium heat.
  2. Combine your water, milk, salt&pepper, and 2 tablespoons of butter.
  3. Bring your liquid to just a gentle boil.
  4. Stir in your grits.
  5. Cook for 1 hour and 15 minutes making sure you stir occasionally.
  6. (Some grits may stick to the bottom of the pan which is normal so don't scrape the bottom of the pan. Also, grits may absorb a majority of the water just add more hot water to the grits to thin out.)
  7. Remove the pan from heat and stir in the last 2 tablespoons of butter and cheese(if so desired).
  8. Take a separate pot and add your shrimp to already boiling water.
  9. Cook until Pink for roughly 3 minutes depending on size of your shrimp.
  10. Add shrimp to grits and season to taste.
  11. Eat and Enjoy!!!

Shrimp and Grits Cookbook by Nathalie Dupree

Do the Charleston!


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    • Patsybell profile image

      Patsy Bell Hobson 

      4 years ago from zone 6a, SEMO

      This is very interesting to a person who rarely sees shrimp and grits on a menu. I like your simple recipe.


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