Shrimp over grits, a Lowcountry plate once eaten at breakfast and now a dinner staple. B. Matthew's Eatery serves shrimp with tasso ham and cherry tomatoes over stone-ground grits.

Shrimp and grits is a dish of the Lowcountry of coastal Georgia and South Carolina, where it was often eaten for breakfast during shrimp season. Food writer Rachel Wharton credits the Gullah Geechee people with its development and describes early versions as fried, flour-coated shrimp served with a roux and grains. Modern restaurant versions add cream and shallots, and more elaborate ones use a sauce made from reduced shrimp-shell stock.

Where to eat Shrimp and grits in Savannah

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

Book food experiences in Savannah

See all 420 food experiences in Savannah

Make it at home

Serves 445 minEasy

Ingredients

  • 200g stone-ground white grits
  • 1 litre water plus 250ml whole milk
  • 60g unsalted butter
  • 60g sharp cheddar, grated
  • 500g large Georgia white shrimp, peeled, deveined
  • 150g andouille sausage, sliced thin
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 200g cherry tomatoes, halved
  • 2 tbsp plain flour
  • 240ml chicken stock
  • 2 tbsp lemon juice
  • 1 tbsp hot sauce
  • Kosher salt, black pepper, sliced scallions

Method

  1. Bring water and milk to a boil with a generous pinch of salt. Whisk in the grits, then reduce to low and cook 45 minutes, stirring every 5 minutes, until creamy.
  2. Off heat, beat in the butter and grated cheddar. Cover and keep warm.
  3. In a wide pan, render the andouille over medium heat for 3 minutes until edges crisp.
  4. Add onion and garlic, cook 3 minutes until soft. Sprinkle flour over the pan and stir 1 minute.
  5. Add halved tomatoes and stock; bring to a simmer and cook 4 minutes until the gravy thickens.
  6. Stir in the shrimp and cook 3 to 4 minutes until pink and just firm.
  7. Finish with lemon juice, hot sauce, salt and pepper. Spoon the shrimp and gravy over the warm grits. Top with scallions.

Editor tip. Use real stone-ground grits, not instant. The texture is the whole point; quick grits collapse under the gravy.

Common allergens: Shellfish, Dairy.