Heal's Shrimp Recipe

Bring liquid to a simmer

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

Add grits and cook

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy (stone-ground 20–30 minutes; quick grits 5–7 minutes). If mixture becomes too thick, add up to 1/2 cup additional milk or water to reach a creamy consistency.

Finish grits

Stir in 2 tbsp butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Keep covered and warm on the lowest setting while finishing the shrimp.

Preheat oven to 400°F (200°C). Arrange 6 bacon slices on a rimmed baking sheet lined with foil and bake 12–15 minutes, or until crisp. Transfer to paper towels to drain, then chop into bite-sized pieces. Meanwhile, thinly slice 4 green onions on the bias and set aside.

Prepare shrimp

Pat 1 lb shrimp dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Sear shrimp

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter foams, add shrimp in a single layer and sear 1–2 minutes per side until just opaque and lightly browned. Remove shrimp to a plate and keep warm.

Make sauce

Reduce heat to medium, add remaining 2 tbsp butter to the skillet. Add 1 minced shallot and 3 cloves minced garlic; cook 1–2 minutes until softened and fragrant but not brown. Stir in 1 tsp smoked paprika and 1 tsp cayenne pepper and cook 30 seconds. Pour in 1 cup chicken or seafood stock and 1 tsp Worcestershire sauce, scraping up any browned bits. Simmer 3–4 minutes to reduce slightly.

Finish sauce

Whisk in 2 tbsp lemon juice and 1 tbsp heavy cream, then return the shrimp to the skillet and toss to coat, cooking 1 minute to rewarm. Adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper as needed. Stir in 2 tbsp chopped fresh parsley.

In a small saucepan or microwave-safe bowl melt 2 tbsp unsalted butter. Stir in 1 tbsp honey, 1 tsp hot sauce and 1/2 tsp lemon zest; season with a pinch of salt to taste. Keep warm; drizzle over shrimp just before serving.

Divide the cheesy grits between 4 warmed bowls (about 1/2 cup cooked grits per serving base). Top each with equal portions of the sauced shrimp. Scatter chopped crisp bacon and sliced green onions over the top. Drizzle each plate with a teaspoon or more of the T Iced Drip (adjust to taste). Finish with an extra pinch of smoked paprika or freshly cracked black pepper if desired and serve immediately.