(shrimp + Grits) Recipe

Cook the bacon

Place a large skillet over medium heat. Add the bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate. When slightly cooled, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat and discard excess (or save for another use).

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water, 1 cup whole milk, and 1 teaspoon salt to a gentle simmer over medium heat.

Cook the grits

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent clumping, until thick and creamy: about 20–25 minutes for stone-ground or 5–7 minutes for quick-cooking grits. If they become too thick, stir in additional milk or water 1 tablespoon at a time to reach desired consistency.

Finish the grits

Remove from heat and stir in 2 tablespoons unsalted butter, 1 cup grated cheddar, the reserved 1 tablespoon chopped bacon (reserve some for garnish if desired), and 1/2 teaspoon freshly ground black pepper. Taste and adjust salt. Keep warm over very low heat, stirring occasionally while you prepare shrimp.

Prepare the shrimp

Pat the shrimp dry with paper towels. In a bowl toss the shrimp with 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 2 teaspoons flour until lightly coated.

Sear the shrimp

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the shrimp in a single layer (work in two batches if needed). Cook without moving until pink and slightly browned on the bottom, about 1–1.5 minutes per side. Transfer shrimp to a plate and set aside (they will finish cooking in the sauce).

Brown the butter

Lower the heat to medium. Add 4 tablespoons unsalted butter to the same skillet. Melt and cook, swirling frequently until the butter foams and the milk solids turn golden-brown and give a nutty aroma, about 2–3 minutes. Watch carefully to avoid burning.

Build the sauce

Add the minced garlic (3 cloves) and cook 20–30 seconds until fragrant. Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits. Let the wine reduce by about half, 2–3 minutes. Add 1/4 cup chicken stock, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon hot sauce (optional). Stir and simmer 1–2 minutes to blend flavors.

Finish the shrimp in the sauce

Return the seared shrimp and any accumulated juices to the skillet. Cook for 1–2 minutes, stirring gently, until shrimp are just cooked through and the sauce coats them. Taste and adjust seasoning with salt, pepper, or more lemon if needed. Stir in 2 tablespoons chopped fresh parsley. Remove from heat.

Divide the cheesy bacon grits among 4 shallow bowls (about 3/4 cup grits per serving). Spoon the shrimp and brown-butter white wine sauce over the grits, distributing shrimp evenly.

Scatter reserved chopped bacon and extra grated cheese over each bowl if using. Sprinkle thinly sliced green onions (use mostly green parts for garnish and white parts in the sauce if desired) over each serving.

Serve immediately with lemon wedges on the side for squeezing and a few extra turns of freshly ground black pepper.