You can tell we’re living in the South at the moment because no matter how chilly it gets, I still find myself slipping Southern and warm‑weather favorites into our winter menu. Even with the cold snap we’ve had this week, cold enough to pass for a Northern winter, I couldn’t resist making one of my all‑time Southern comfort dishes: Low‑Country Shrimp and Grits.
Weather aside, this is a dish that deserves a spot on everyone’s table. It’s rich, spice‑infused, and always feels like a little celebration. I don’t make it nearly as often as I should, which makes it even more special when I do.
Shrimp is a staple in my freezer, and I never skimp on size. Once you compare portions, the price difference between medium and large shrimp is minimal, so I always go for the big ones. They’re more impressive, more satisfying, and they make the dish feel just a bit more indulgent.
Peppers are another constant in my kitchen, bell peppers, banana peppers, cubanelles, you’ll almost always find a few tucked in my fridge. They show up in so many of my recipes, including this one, adding color, sweetness, and a little brightness to the plate.
So how did I go from talking about Shrimp and Grits to pantry staples? That’s just how my mind works. When you cook often enough, your favorite ingredients start to connect the dots between dishes. Enjoy this one, it’s a Southern classic worth keeping in your rotation.
