Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp kosher salt to the liquid.

Add grits and cook

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the grits simmer gently (very low bubbling). Cook, stirring frequently with a wooden spoon or silicone spatula, for 20–30 minutes until thickened and the grains are tender. Stir the bottom and edges occasionally to prevent scorching.

Finish the grits

When grits are tender and creamy, stir in 3 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated sharp cheddar until melted and incorporated. Taste and adjust seasoning with an additional 0.5 tsp kosher salt and 0.5 tsp black pepper if needed. If desired, stir in 1 tbs extra butter and 0.25 cup extra cheddar for richer finish. Keep warm on lowest heat, stirring occasionally; cover to hold while you prepare shrimp.

Prep shrimp

Pat 1 lb shrimp dry with paper towels. Season on both sides with 0.75 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika, and toss lightly with 2 tbs all-purpose flour to give a slight coating (this helps create a light sauce).

Cook bacon

In a large skillet over medium heat, cook 4 slices of bacon until crisp, 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate and reserve 2 tbs of bacon fat in the skillet; discard any extra fat or save for another use.

Sear shrimp

Add 1 tbs olive oil and 1 tbs unsalted butter to the skillet with the reserved bacon fat and increase heat to medium-high. When hot and foaming, add shrimp in a single layer (work in two batches if needed). Cook until pink and just opaque, about 1–2 minutes per side. Transfer shrimp to a plate and tent with foil.

Start the sauce

Reduce heat to medium. If skillet is dry, add 1 tbs butter. Add 0.5 cup finely diced yellow onion and 0.25 cup diced red bell pepper to the skillet and sauté until softened, about 3–4 minutes. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build flavor

Pour in 0.5 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in 1 tbs fresh lemon juice and 1 tsp Creole or hot sauce (if using). Let the liquid reduce by about half, 2–3 minutes.

Finish sauce and return shrimp

Reduce heat to low and stir in 0.25 cup heavy cream; simmer gently until slightly thickened, about 1–2 minutes. Roughly chop the reserved bacon and return it to the skillet along with the cooked shrimp, tossing to coat and warming through for 1 minute. Stir in 2 tbs chopped parsley and 2 tbsp sliced green onions. Taste and adjust seasoning with salt, pepper or more hot sauce as desired.

Spoon a generous portion of the warm cheesy grits into shallow bowls. Top each with a portion of the shrimp and spoon several tablespoons of the pan sauce and bacon over the shrimp and grits.

Garnish with additional chopped parsley, sliced green onions, and an extra grind of black pepper. Serve immediately with lemon wedges on the side.