Shrimp Gravy over Grits
Shrimp gravy spooned over stone-ground grits: the Lowcountry's defining plate, born a fishermen's breakfast and now its most famous export.
| Category | Plates & Classics |
|---|---|
| Origin / Region | The Lowcountry |
| Classic base | Stone-ground grits |
| Prep time | About 45 minutes |
| Storage | Assemble at serving; leftovers keep 2 days and lose the shrimp's snap. |
| Shelf life | A serve-at-once plate; shrimp do not wait |
| Best uses | Breakfast plates, supper, the Lowcountry signature |
| Substitutes | Crawfish gravy over grits, the Louisiana crossing |
| Last checked | October 18, 2026 |
About it
Shrimp and grits began as a fisherman's breakfast — 'grits and shrimp' in Lowcountry telling — and stayed home cooking until restaurants carried it out of the region in the 1980s. The gravy is the dish; the name just lists the parts.
Making it
Cook the grits first and keep them loose. Build the shrimp gravy on bacon fat with peppers and stock, poach the shrimp in it briefly, and spoon everything over the grits at once.
Serving it
In a bowl, grits as the bed, shrimp and gravy pooled on top. Lemon and hot sauce at the table, by Lowcountry law.
Swaps & pairings
Tasso ham in the gravy is the restaurant style; bacon is the home style. Cheese grits underneath divide the region politely.
More from this region: The Lowcountry