A Lowcountry Classic, Refined
Shrimp and grits entered the modern Southern canon through kitchens like Crook’s Corner and Hominy Grill, where chefs such as Bill Neal and Robert Stehling helped elevate a humble breakfast dish into something worthy of dinner.
This version follows that lineage. The structure remains traditional, but the ingredients are deliberate: Jimmy Red grits from Marsh Hen Mill, Broadbent’s peppered slab bacon, crimini and shiitake mushrooms, and roasted corn folded into the grits — a technique I learned from my mentor, Chef Frank Lee. It is the same dish in spirit, built with exceptional sourcing.
Yield: 6 Servings
Time: About 45 minutes
Ingredients
For the Grits
- 1½ cups Jimmy Red grits (preferably Marsh Hen Mill)
- 4½ cups water (salted)
- 1½ cups heavy cream
- 1 cup roasted corn kernels
- 1 cup freshly shaved Parmesan cheese
- Kosher salt to taste
For the Shrimp
- 2 pounds large fresh shrimp, peeled and deveined
- 8 ounces Broadbent’s peppered slab bacon, cut into lardons
- 8 ounces crimini mushrooms, sliced
- 6 ounces shiitake mushrooms, sliced
- 2–3 scallions (or negi), thinly sliced
- Freshly ground black pepper
- Old Bay seasoning, to taste
To Serve
- Signature candied hot sauce (optional)
Preparation
- Bring the salted water to a boil in a heavy saucepan. Slowly whisk in the grits. Reduce heat to low and cook, stirring frequently, until thickened, about 20–25 minutes.
- Stir in the heavy cream and continue cooking until the grits are tender and creamy. Fold in the roasted corn and shaved Parmesan. Adjust seasoning with salt. Keep warm over very low heat.
- In a large skillet over medium heat, cook the diced bacon until the fat renders and the edges begin to crisp.
- Add the mushrooms and cook until softened and lightly caramelized, about 5–7 minutes.
- Add the shrimp and season with black pepper and Old Bay. Cook just until pink and opaque, about 2–3 minutes per side.
- Spoon the grits into warm bowls. Top with the shrimp, bacon, and mushroom mixture. Finish with sliced scallion greens or negi.
- Serve with candied hot sauce on the side.
Chef’s Notes
Jimmy Red grits from Marsh Hen Mill offer a deeper corn flavor and structure than standard stone-ground grits. Broadbent’s peppered slab bacon brings smoke and spice without overwhelming the shrimp.
Roasted corn folded into the grits adds sweetness and texture — a technique passed down through the Charleston restaurant lineage.
Taste It in Context
This is the version served seasonally on our chef-led historic Charleston food tour — named the #1 Food Experience in the World (2021).
Experience it where it belongs → BOOK HERE!
[Reserve your seat on the tour]