Shrimp and Grits from the Pepper Peninsula

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Ready to get a taste of the Pepper Peninsula? We’re talking Charleston’s historic charm in a bowl of shrimp and grits that’ll make your heart sing. Perfect for the days you want a little Lowcountry magic at your own table.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water
• 1 cup shredded cheddar cheese
• 1 bell pepper (any color), diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 slices thick-cut bacon, chopped
• 1/2 cup heavy cream
• 2 tbsp butter
• Salt and pepper, to taste
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Make the grits. In a medium saucepan, bring the 4 cups of water to a boil. Slowly whisk in the grits, then reduce heat to low. Simmer, stirring occasionally, until thick and creamy, about 20 minutes. Stir in the butter and cheddar cheese until melted and smooth. Cover and keep warm.
2. Crisp the bacon. In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, but leave the drippings in the pan.
3. Cook the vegetables. Add the diced bell pepper and onion to the skillet and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute more.
4. Cook the shrimp. Add the shrimp to the skillet and cook until just pink, 3–4 minutes. Stir in the heavy cream, salt, and pepper, and simmer until the sauce thickens slightly and the shrimp are cooked through.
5. Serve. Spoon the cheesy grits into bowls and top with the shrimp and pepper mixture. Scatter the crispy bacon on top and garnish with fresh parsley.

This dish is bound to become a family favorite: hearty, comforting, with that Lowcountry charm that keeps everyone coming back for more. Serve it up with a glass of sweet tea and you’re all set. Grow your own peppers for it with our bell pepper growing guide.