Lowcountry classic that travels Upstate via tourist demand: stone-ground grits cooked low with butter and cheese, topped with sauteed shrimp, andouille and pan sauce.

Shrimp and grits is rooted in the South Carolina Lowcountry, where Gullah cooks paired local shrimp with ground corn. Greenville is Upstate not coastal, but the dish anchors Southern menus across the state. Soby's and Stella's run versions on regular menus; Halls Chophouse keeps it on the brunch board.

Where to eat Shrimp and grits in Greenville

3 editor picks for Shrimp and grits in Greenville, ranked by editorial score. All Greenville signature dishes · Shrimp and grits across every city.

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Make it at home

Serves 41 hrEasy

Ingredients

  • 1 cup stone-ground grits (yellow or white)
  • 4 cups water or chicken stock
  • 1 cup whole milk
  • 1/2 cup sharp cheddar, grated
  • 4 tbsp butter, divided
  • 1 lb large shrimp, peeled and deveined
  • 4 oz andouille sausage, sliced
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp parsley, chopped
  • Salt and black pepper to taste

Method

  1. Bring water or stock and milk to a simmer. Slowly whisk in grits. Reduce heat to low and cook 30 to 40 minutes, stirring often, until creamy and tender.
  2. Stir in 2 tbsp butter, cheddar, salt and pepper. Cover and keep warm.
  3. In a skillet, cook andouille over medium heat until browned, about 5 minutes. Remove with slotted spoon.
  4. Add remaining butter to skillet. Add garlic, cook 30 seconds. Add shrimp, season with salt and pepper, cook 2 minutes per side until pink and curled.
  5. Return andouille to skillet. Add lemon juice and parsley. Toss to combine.
  6. Spoon grits into shallow bowls. Top with shrimp mixture and pan sauce.

Editor tip. Use stone-ground grits, not instant. The texture difference is the whole point of the dish.

Common allergens: Shellfish, Dairy, Pork.