Shrimp & Grits Recipe

Bring liquids to a boil

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

Add grits gradually

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Reduce heat to low immediately after adding and stir frequently.

Simmer and stir

Cook the grits at a bare simmer, uncovered or partially covered, stirring every 2–3 minutes so they don’t stick. For stone-ground grits cook 20–30 minutes until thick and tender (follow package if different).

Finish with butter and cheese

When grits are creamy and tender, remove from heat. Stir in 2 tbsp unsalted butter, 2 tbsp cream cheese (optional), and 1 cup freshly grated Parmesan until melted and smooth. Adjust seasoning with 1 tsp black pepper and additional salt to taste. Keep covered and warm.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 6 slices thick-cut bacon on the rack and bake 15–20 minutes until crispy and browned. Remove and drain on paper towels, then chop or crumble. Reserve bacon fat for toasting if desired.

While bacon cooks, slice and thinly slice 2 stalks green onions and chop 2 tbsp parsley. Cut lemon into 4 wedges for serving.

Heat a grill pan or skillet over medium-high heat. Brush both sides of 4 slices bread lightly with 2 tbsp butter and 1 tsp olive oil (or use reserved bacon fat for extra flavor). Grill 1–2 minutes per side until golden and grill marks form. Keep warm.

Make blackening spice

In a small bowl combine 1 tbsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp kosher salt. Mix thoroughly.

Season shrimp

Pat 1 lb shrimp dry with paper towels. Drizzle with 2 tbsp olive oil and toss to coat. Sprinkle the blackening spice evenly over the shrimp and toss so each shrimp is well coated.

Cook shrimp

Heat a large cast-iron skillet or heavy skillet over medium-high to high heat until very hot (about 2–3 minutes). Add a light slick of oil or 1 tsp bacon fat. Working in a single layer and in one or two batches to avoid steaming, add shrimp and cook 1.5–2 minutes per side until blackened, opaque, and just cooked through. Avoid overcooking. Total cook time per batch ~3–4 minutes.

Finish with lemon

Remove shrimp to a plate, squeeze fresh lemon over them, and let rest 1 minute. Keep warm until serving.

Spoon a generous portion of hot parmesan grits onto each plate (about 1 to 1 1/4 cups per serving). Top with 4–6 blackened shrimp per plate depending on size.

Scatter chopped crispy bacon over the shrimp and grits. Add sliced green onions and chopped parsley. Place a slice of grilled toast on the side and a lemon wedge for squeezing.

Optional: drizzle a little reserved bacon fat or melted butter over the shrimp for extra richness, or add a pinch of extra black pepper or cayenne to taste. Serve immediately.