Bill Heal's Shrimp & Grits Recipe

Bring liquid to boil

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

Add grits

Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low so mixture simmers gently.

Simmer and stir

Cook, stirring frequently (every 2–3 minutes), until grits are tender and thickened, about 20–25 minutes for stone-ground grits. If mixture becomes too thick, add a splash of water or milk to reach desired consistency.

Finish with butter and cheese

Once grits are tender, remove from heat and whisk in 4 tbsp unsalted butter, 2 oz softened cream cheese, and 1 cup grated sharp cheddar until smooth and creamy. Season with 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Cover and keep warm while you cook the shrimp.

Season shrimp

Pat 1 lb shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper until evenly coated.

Heat pan

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. Allow butter to foam but not brown.

Cook shrimp

Add seasoned shrimp to the hot skillet in a single layer. Cook without moving until the underside is golden, about 1.5–2 minutes. Flip shrimp and add 3 minced garlic cloves. Cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes). Avoid overcooking.

Deglaze and finish

Remove shrimp to a warm plate. Add 1 tbsp minced shallot to the skillet and cook 30 seconds. Pour in 1/4 cup dry white wine or chicken broth to deglaze, scraping up browned bits. Stir in 1 tbsp unsalted butter to make a glossy pan sauce. Add 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, and 1/2 tsp lemon zest. Return shrimp to the pan and toss quickly to coat. Stir in 2 tbsp chopped parsley and 2 tbsp sliced scallions. Taste and adjust seasoning.

Portion grits into four shallow bowls (about 1/2 cup cooked grits per serving if making 4; adjust as desired). Spoon shrimp and pan sauce over the grits.

Garnish each bowl with extra chopped parsley, sliced scallions, and an optional drizzle of hot sauce or a lemon wedge on the side.

Serve immediately while grits are creamy and shrimp are hot.