Shrimp Gravy
A Lowcountry gravy of shrimp, bacon or ham, peppers, and a light roux, made to pour over stone-ground grits. A breakfast and supper dish of the Carolina and Georgia coast.
| Category | Gravies |
|---|---|
| Origin / Region | The Lowcountry |
| Classic base | Stone-ground grits |
| Prep time | About 30 minutes |
| Storage | Best eaten the day it is made; refrigerate leftovers promptly. |
| Shelf life | 2 days refrigerated; shrimp suffer on reheating, eat fresh |
| Best uses | Shrimp and grits, rice, biscuits, fried fish |
| Substitutes | Andouille for bacon; fish stock for chicken stock |
| Last checked | October 18, 2026 |
About it
Shrimp gravy grew up in Lowcountry home kitchens where shrimp were breakfast food, caught that morning. Every coastal family guards a version; the constants are shrimp, pork fat, and patience with the roux.
Making it
Render bacon or ham, then build a light roux in the fat. Add onion, bell pepper, and stock; simmer, then poach the shrimp in the gravy for the last minutes. Lemon and parsley finish it.
Serving it
Spooned over a bowl of grits with the shrimp riding on top — the plate the world now calls shrimp and grits, in its home form.
Swaps & pairings
Make it spicy with cayenne, or rich with a splash of cream. Over rice it becomes a supper gravy; over biscuits, a coastal breakfast.
More from this region: The Lowcountry