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Shrimp & Grits Recipe

Name: American Charlie Grill & Taverns Shrimp & Grits Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 1 cups stone-ground yellow grits; 4 cups water; 1 cups whole milk; 3 tbsp unsalted butter; 1 cups sharp cheddar cheese, grated; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups cream (optional, for extra creaminess); 1 lbs raw medium shrimp, peeled and deveined; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 0.25 tsp cayenne pepper; 2 tbsp all-purpose flour (for light dredge); 2 tbsp olive oil; 2 tbsp unsalted butter; 4 oz bacon, diced; 3 cloves garlic, minced (about 3 cloves); 1 pcs shallot, finely chopped; 2 tbsp lemon juice; 0.5 cups chicken stock or low-sodium broth; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Tabasco); 2 tbsp fresh parsley, chopped; 2 pcs green onions, thinly sliced; 0.25 cups extra grated cheddar or parmesan (optional); 2 pcs lemon wedges; 1 tbsp chopped parsley

Inspired by American Charlie Grill & Tavern

Time55m

Serves4

Make Shrimp & Grits Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Grits

1 cups stone-ground yellow grits

4 cups water

1 cups whole milk

3 tbsp Unsalted butter

1 cups sharp cheddar cheese, grated

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups cream (optional, for extra creaminess)

Shrimp & Sauce

1 lbs raw medium shrimp, peeled and deveined

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

1/4 tsp Cayenne pepper

2 tbsp all-purpose flour (for light dredge)

2 tbsp olive oil

2 tbsp Unsalted butter

4 oz bacon, diced

3 cloves garlic, minced (about 3 cloves)

1 pcs shallot, finely chopped

2 tbsp ReaLemon lemon juice

1/2 cups chicken stock or low-sodium broth

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (such as Tabasco)

2 tbsp Fresh parsley, chopped

2 pcs green onions, thinly sliced

To Finish / Garnish

1/4 cups extra grated cheddar or parmesan (optional)

2 pcs lemon wedges

1 tbsp chopped parsley

Method

Grits

Bring liquids to a simmer

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1/2 teaspoon salt now if desired for even seasoning.

Add grits slowly

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

Cook low and slow

Cover partially and simmer gently, stirring every 3–5 minutes, until grits are tender and creamy, 25–35 minutes (stone-ground times vary). If mixture becomes too thick before grits are tender, add up to 1/2 cup hot water or milk.

Finish and season

When grits are tender, stir in 3 tbsp butter, 1 cup grated sharp cheddar, 1/4 cup cream (optional) and 1/2 tsp black pepper. Taste and adjust salt (add up to 1 tsp total). Keep grits warm on lowest heat; stir occasionally.

Shrimp & Sauce

Prep shrimp

Pat 1 lb shrimp dry with paper towels. Toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp cayenne and 2 tbsp flour to lightly coat.

Cook bacon

In a large skillet over medium heat, add diced bacon (4 oz). Cook until bacon is crisp and fat is rendered, 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving fat in skillet.

Sear shrimp

Increase heat to medium-high. Add 2 tbsp olive oil and 2 tbsp butter to the skillet with the bacon fat. When hot and butter is foaming, add the shrimp in a single layer (work in batches if needed). Sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and reserve.

Build sauce

Reduce heat to medium. Add the chopped shallot to the skillet and sauté in the remaining fat for 1–2 minutes until softened. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant (do not brown).

Deglaze and reduce

Pour in 1/2 cup chicken stock and scrape up any browned bits from the pan with a wooden spoon. Stir in 2 tbsp lemon juice, 1 tsp Worcestershire sauce and 1 tsp hot sauce. Let simmer 2–3 minutes to reduce slightly.

Finish sauce and combine

Return the cooked shrimp and crispy bacon to the skillet. Toss to coat in the sauce and warm through, cooking 1–2 minutes more. Stir in 2 tbsp chopped parsley and 2 sliced green onions. Taste and adjust seasoning with salt, pepper, or more lemon/hot sauce as desired.

To Finish / Serve

Portion: Spoon warm cheesy grits into shallow bowls. Top each serving with a generous portion of the shrimp and spoon sauce over the top so some runs into the grits.

Garnish: Sprinkle additional grated cheese if using, extra chopped parsley, and sliced green onions. Serve with lemon wedges on the side for squeezing.

Serve immediately while grits are creamy and shrimp are hot.