Recipes Lowcountry Shrimp and Grits 3.9 (32) 27 Reviews 3 Photos This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant. Recipe by kit kat zebb Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients ¾ cup yellow stone-ground grits 3 cups milk ⅛ cup extra virgin olive oil 1 teaspoon butter 1 small onion, finely chopped 1 pound shrimp, peeled and deveined ¼ teaspoon salt ⅛ teaspoon white pepper Directions In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes. Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot. I Made It Print Nutrition Facts (per serving) 387 Calories 14g Fat 33g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 387 % Daily Value * Total Fat 14g 17% Saturated Fat 4g 22% Cholesterol 190mg 63% Sodium 396mg 17% Total Carbohydrate 33g 12% Dietary Fiber 1g 4% Total Sugars 9g Protein 32g Vitamin C 4mg 18% Calcium 278mg 21% Iron 3mg 17% Potassium 536mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved