Bill Neal's Shrimp & Grits Recipe

Boil and stir grits

Bring 4 cups water and 1 tsp Kosher salt to a rolling boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup grits to the boiling water to prevent lumps. Reduce heat to low and simmer, covered, stirring every 5 minutes, for 20–25 minutes (stone-ground may take 30–40 minutes) until the grits are thick and tender.

When grits are tender, stir in 1 cup milk (or half-and-half) and 3 tbs butter until incorporated and warmed through, about 2–3 minutes.

Remove from heat and stir in 1 cup grated sharp cheddar until melted and smooth. Taste and adjust seasoning with 1 tsp Kosher salt and 1/2 tsp black pepper. Cover to keep warm while you prepare the shrimp.

Prepare bacon and aromatics

In a large skillet over medium heat, add the diced bacon and cook until crispy and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet (about 1–2 tbs).

Add 2 tbs unsalted butter to the hot bacon fat. When butter has melted, add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build the sauce

Pour in 1 tbs dry white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom. Stir in 1 tsp Worcestershire sauce, 1 tsp hot sauce, 2 tsp lemon juice, and 1 tsp smoked paprika. Allow the mixture to simmer gently for 1–2 minutes to meld flavors.

Cook shrimp

Increase heat to medium-high. Add the shrimp in a single layer and season with 1 tsp Kosher salt and 1 tsp freshly ground black pepper. Cook the shrimp undisturbed for 1–2 minutes until the underside is pink and slightly seared, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes). Do not overcook.

Stir the cooked bacon back into the skillet along with 2 tbs chopped fresh parsley and an additional 1 tbs butter if you want a silkier sauce. Taste and adjust seasoning — add more lemon or hot sauce if desired.

Spoon a generous portion of cheesy grits onto each warmed plate (about 1/2 cup to 3/4 cup per serving depending on appetite).

Top the grits with a portion of the shrimp and sauce, making sure to drizzle some of the pan sauce over the grits.

Garnish with sliced green onions, extra chopped parsley, and a lemon wedge. Serve immediately.