South Carolina Shrimp and Grits

South Carolina Shrimp and Grits 1



  • 2 cups chicken or seafood broth
  • 2 cups whole milk
  • 1 cup quick white or yellow corn grits
  • 1 cup shredded white cheddar cheese
  • salt and pepper to taste


  • 4 thick slices of smoked bacon chopped
  • 2 garlic cloves peeled and minced
  • 1 lb. Cameron’s Seafood Fresh Shrimp peeled
  • 1/8 cup lager beer
  • 4 tablespoons salted butter cubed
  • 1/2 lemon juiced
  • 1 teaspoon hot sauce optional
  • salt and pepper to taste
  • 1 tablespoon fresh scallions chopped


  1. In a large stock pot heat broth and milk over medium heat. Once lightly simmering whisk in grits and cook for 4 minutes and then whisk in shredded cheddar. Continue to cook for 2 more minutes or until creamy and smooth. Season to taste with salt an pepper and keep warm until ready to serve. Keep some extra broth or milk close by in case grits get to thick. The perfect grits coat a spoon not clump on a spoon.
  2. In a large skillet cook chopped bacon over medium high heat until golden brown and crispy. Remove from the pan with a slotted spoon and drain on a paper towel.
  3. Add garlic and shrimp to the pan (and the delicious bacon grease) and sauté for 3-4 minutes or until fragrant and shrimp are al dente.
  4. Deglaze pan with beer and whisk in butter, lemon juice and hot sauce. Simmer for 2 minutes or until shrimp have cooked completely. Stir in cooked bacon and season with salt and pepper to taste.
  5. To serve ladle grits into individual bowls and spoon shrimp on top. Garnish with chopped scallions before serving.