Recipes · 5 min read

Lowcountry Shrimp & Grits in a Smithey Cast Iron Skillet

The Soul of the Lowcountry, Elevated

There's a reason shrimp and grits is the dish that defines coastal South Carolina. It's humble enough to feel like home, refined enough to impress, and deeply rooted in the waters and traditions of the Lowcountry. But when you cook it the way it deserves to be cooked – in a hand-polished Smithey cast iron skillet over an open flame – something shifts. The butter gets richer. The shrimp develop a crust that's impossible to achieve indoors. The grits become creamy, almost luxurious. Smithey skillets are built for this. American-made, seasoned by hand, and designed to hold heat like nothing else. They're the kind of tool that gets better with use, that becomes part of your outdoor kitchen story. And they're perfect for a dish that deserves to be cooked with intention. This recipe serves 4 as a main course, or 6 as part of a larger spread. It takes about 30 minutes from start to finish – perfect for an evening when you want to cook outdoors and let your guests watch the magic happen.

Why Cast Iron Changes Everything

Shrimp and grits is a dish that rewards patience and heat. You need a pan that gets screaming hot, holds that heat evenly, and develops the kind of fond – those caramelized bits on the bottom – that makes a sauce sing. Cast iron does all of this better than any other material. A Smithey skillet adds something extra: the hand-polished surface means your shrimp won't stick, the seasoning builds with every cook, and the pan itself becomes more valuable over time. It's the kind of tool that makes you a better cook simply by using it. For the sauce, a Made In Cookware stainless saucepan on the side burner is the ideal companion – its 5-ply construction distributes heat evenly, so your butter and wine reduction comes together smoothly without scorching.

The Recipe

SERVES 4

A Note on the Shrimp

If you can source wild-caught South Carolina shrimp – and on Hilton Head, you can – use them. The flavor difference between local wild shrimp and farmed imported shrimp is significant. Ask at the dock or your local seafood market for what came in that morning. Prep Time: 15 minutes Cook Time: 45–50 minutes (including grits) Serves: 4 Difficulty: Easy – Intermediate PRODUCTS FEATURED IN THIS RECIPE

See the Cookware in Person

Visit our showroom to see Smithey Ironware, Made In Cookware, and our full selection of outdoor cooking tools – and find the perfect pieces for your kitchen.

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