Shrimp & Grits Recipe

Toast and simmer

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 1 cup stone-ground grits slowly, whisking to avoid lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until tender and thick — about 25–35 minutes depending on grits. Stir often to prevent sticking.

Finish

When grits are creamy and cooked through, stir in 2 tablespoons butter, 1 cup grated sharp cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons cream (optional). Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally.

Render tasso and build fond

In a medium skillet over medium heat, add 1 tablespoon butter. Add 6 oz diced tasso and cook until browned and some fat renders, about 4–6 minutes. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant.

Make roux and thin

Sprinkle 2 tablespoons flour over the tasso and stir to coat, cooking 1–2 minutes to remove the raw flour taste. Slowly whisk in 2 cups chicken stock until smooth. Bring to a simmer and allow gravy to thicken, about 3–5 minutes.

Season and finish

Stir in 1 teaspoon Creole seasoning, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (or to taste), and 1/4 teaspoon black pepper. Simmer gently 2–3 minutes to meld flavors. Stir in 2 tablespoons chopped parsley. Keep warm; if too thick, thin with a splash of stock or water.

Season shrimp

Pat 1 lb wild Georgia shrimp dry with paper towels. Toss with 1 teaspoon Creole seasoning, 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper.

Sear shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until foam subsides. Add seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just opaque (do not overcook). During the last 30 seconds add 2 teaspoons minced garlic and 1 tablespoon lemon juice; toss to coat. Remove from heat and stir in 1 tablespoon chopped parsley. Keep warm.

Combine with gravy (optional)

If desired, add the cooked shrimp to the warm tasso gravy for 1–2 minutes to marry flavors before plating. Alternatively, spoon gravy over grits and top with shrimp.

Prepare onions

Slice 1 large Vidalia onion into 1/2-inch rings and separate into individual rings. Set aside.

Make batter

In a bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne or paprika (optional). Gradually whisk in 3/4 cup cold sparkling water or cold beer until a thick, coatable batter forms; do not overmix.

Fry rings

Heat 3 cups vegetable oil in a heavy pot to 350°F (175°C). Working in batches, dip onion rings into batter, allow excess to drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep warm in a single layer in a low oven (200°F / 95°C) while finishing other batches.

Divide grits among 4 warm plates (about 1/2 cup each for 4 servings or adjust to taste). Spoon a generous ladle of tasso gravy over each portion of grits.

Top grits and gravy with the seared shrimp (or place shrimp into the gravy before spooning). Arrange 2–3 crispy Vidalia onion rings on top of each serving for height and crunch.

Garnish with chopped chives or parsley, a drizzle of melted butter if desired, and lemon wedges on the side. Serve immediately so grits are creamy, shrimp are hot, and rings remain crisp.