Shrimp & Grits Recipe

Bring liquid to a simmer

In a medium saucepan, bring 4 cups water, 1 cup whole milk and 1 tsp salt to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup coarse white grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and creamy, 20–25 minutes (check package for time if using quick grits).

Finish the grits

Remove from heat and stir in 2 tbsp unsalted butter, 3 oz smoked cheddar, 2 oz sharp white cheddar and 1 oz softened cream cheese until melted and smooth. Season with 1 tsp freshly ground black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally to prevent skin forming.

Prep shrimp

Pat 12 jumbo shrimp dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of black pepper.

Cook aromatics and nduja

Heat a large skillet over medium heat. Add 2 tbsp unsalted butter and 1.5 tbsp nduja. When butter melts and nduja becomes fragrant (about 1 minute), add 2 cloves minced garlic and 1 tbsp minced shallot. Sauté 30–45 seconds until aromatic but not browned.

Deglaze and make sauce

Pour in 1 tbsp dry white wine to deglaze the pan, scraping up any browned bits. Add 1/4 cup low-sodium chicken stock and 1 tbsp fresh lemon juice. Bring to a gentle simmer and let reduce for 1–2 minutes to slightly thicken. Taste and add 1/2 tsp hot sauce if you want extra heat. Season with remaining 1/4 tsp kosher salt and 1/4 tsp black pepper.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Spoon pan sauce over shrimp as they cook. Remove skillet from heat to avoid overcooking.

Finish sauce with butter

Swirl any resting skillet with an extra 1 tbsp unsalted butter (optional) until melted to enrich the sauce before plating.

Wilt the spinach

In a small separate pan, warm 1 tsp extra-virgin olive oil over medium heat. Add 2 cups baby spinach and cook, tossing, just until wilted, about 1 minute. Remove from heat and stir in 1/2 tsp lemon zest and 1 tbsp chopped parsley. Season lightly with a pinch of salt and pepper.

Assemble and serve

Divide the smoked chili cheddar white grits between 4 shallow bowls. Make a small well in each portion and spoon wilted spinach into the well. Top with 3 jumbo shrimp per bowl and spoon nduja butter pan sauce over the shrimp and grits. Garnish with additional parsley or lemon zest if desired and serve immediately.