Smoked Gulf Shrimp Recipe

Prepare shrimp and bacon

Pat shrimp dry with paper towels; if not already deveined, devein and remove shells leaving tails on or off as preferred.

Cut smoked bacon into 1/2-inch lardons. In a large skillet over medium heat, add the bacon lardons and cook until crisp and fat has rendered, about 6–8 minutes. Use a slotted spoon to transfer crisped lardons to a paper-towel-lined plate, reserving bacon fat in the skillet.

Increase heat to medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter to the bacon fat. When butter foams, add minced garlic (finely chopped 3 cloves) and cook 30 seconds until fragrant.

Toss the shrimp with paprika, cayenne, 1 tsp kosher salt, and 1 tsp black pepper. Add shrimp to the hot skillet in a single layer and sear 1–2 minutes per side until just opaque and slightly browned — do not overcook. Remove shrimp to a plate and squeeze 1 tablespoon lemon juice over them.

Return bacon lardons to the skillet with the shrimp briefly to rewarm and combine flavors for 30 seconds. Stir in chopped parsley, taste and adjust seasoning. Keep warm while you make the sauce and grits.

In a small saucepan over medium-low heat, melt 1 tablespoon butter. Sprinkle 1 teaspoon flour into the butter and whisk to make a light roux; cook 1 minute to remove raw flour flavor.

Slowly whisk in 1 cup heavy cream and bring to a gentle simmer, whisking constantly so the mixture thickens slightly, about 3–4 minutes.

Whisk in 1 teaspoon Dijon mustard. Gradually add 1 cup grated Gouda in small handfuls, whisking until fully melted and smooth. If the sauce becomes too thick, thin with up to 2 tablespoons milk or stock to desired consistency.

Season sauce with 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep warm on very low heat, stirring occasionally. Taste and adjust seasoning; if sauce needs brightness, add a few drops of lemon juice.

Bring 3 cups chicken or vegetable stock to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits to prevent lumps.

Reduce heat to low and simmer, uncovered or partially covered, stirring frequently to prevent sticking, until grits are tender and creamy, 20–30 minutes (stone-ground grits vary — cook to manufacturer’s recommended time).

When grits are tender, stir in 2 tablespoons unsalted butter and 1/2 cup milk. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. For extra creaminess, stir in a few tablespoons of reserved Gouda cream sauce or an additional 1/4 cup grated Gouda if desired.

Keep grits warm over very low heat, stirring occasionally, until ready to plate.

Divide grits among 4 shallow bowls (about 1/2 cup cooked grits per serving base — actual portion will be larger when combined). Spoon a ladle (about 2–3 tablespoons) of Gouda cream sauce over each bed of grits.

Arrange smoked shrimp and bacon lardons atop the sauced grits (approximately 4 oz shrimp and a few lardons per serving). Spoon any pan juices from the shrimp over the top.

Garnish with chopped chives or parsley and serve with lemon wedges on the side. Recommend a final grind of black pepper and a light squeeze of lemon juice to taste.