Shrimp & Grits Recipe

Boil liquids

In a medium heavy-bottomed saucepan, bring 4 cups water, 1 cup whole milk and 1/2 teaspoon salt to a gentle rolling boil over medium-high heat.

Add grits

Slowly whisk in 1.5 cups stone-ground grits to the boiling liquid to prevent lumps. Reduce heat to low so mixture simmers gently.

Simmer and stir

Cook the grits, uncovered or partially covered, stirring every 3–5 minutes to prevent sticking, until thick and tender, about 25–30 minutes (stone-ground grits take longer—test texture). If grits thicken too much, add up to 1/2 cup hot water or milk to reach desired creaminess.

Finish with cheeses and butter

When grits are tender, remove from heat and stir in 3 tbs unsalted butter, 1 cup shredded smoked Gouda and 1 cup shredded aged cheddar until fully melted and incorporated. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce if using. Keep warm on lowest heat, covered, stirring occasionally.

Prepare bacon

In a large skillet over medium heat, add 4 slices Applewood smoked bacon and cook until crisp, about 6–8 minutes, flipping occasionally. Remove bacon to a paper-towel-lined plate and reserve 1–2 tablespoons of rendered bacon fat in the skillet; discard excess fat or reserve for another use.

Sauté onions and peppers

Add 1 tablespoon olive oil to the skillet with the reserved bacon fat and heat over medium. Add 1 thinly sliced Vidalia onion and sauté 4–6 minutes until translucent and beginning to caramelize. Add the julienned roasted red and yellow bell peppers and continue to cook 3–4 minutes until tender.

Add garlic and spices

Push vegetables to the side, add 1 tablespoon unsalted butter to the pan, then add 4 cloves minced garlic and cook 30 seconds until fragrant. Stir in 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 30–45 seconds to bloom the spices.

Deglaze and make sauce

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer and reduce by half, about 2–3 minutes. Add 1/2 cup low-sodium chicken stock and simmer 1–2 minutes to marry flavors.

Cook shrimp

Increase heat to medium-high. Add 1 pound large shrimp (pat dry and season lightly with a pinch of salt and pepper) to the skillet in a single layer. Cook without moving 1–2 minutes until edges turn pink, then flip and cook another 1–2 minutes until opaque and just cooked through. Do not overcook.

Finish sauce

Lower heat to medium, stir in the reserved crisped bacon (roughly chopped), 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley. Add 1 tablespoon extra butter and swirl until the sauce is slightly glossy. Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon as needed. Stir in sliced green onions.

Portion grits into shallow bowls (about 3/4 to 1 cup per serving). Spoon the shrimp and pepper-onion mixture over the grits, making sure to include pan sauce. Garnish with additional chopped parsley, sliced green onion and a lemon wedge on the side.

Serve immediately while hot. Recommend pairing with a crisp green salad or crusty bread to soak up extra sauce.