"and Grits" Recipe

Prepare liquids and bring to boil

In a medium heavy-bottomed saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 teaspoon of the kosher salt to the liquid.

Whisk in grits

Slowly whisk in 1.5 cups stone-ground grits in a steady stream to prevent lumps. Immediately reduce heat to low–medium so the mixture simmers gently (small bubbles), not a rolling boil.

Simmer and stir

Cook the grits, uncovered or partially covered, at a low simmer for 20–30 minutes, stirring every 3–5 minutes. If mixture thickens too much, add up to 1/4 cup more milk or water as needed. The grits are done when tender with a creamy texture and no raw grit taste.

Finish with butter and cheeses

When grits are tender, remove from heat. Whisk in 3 tablespoons unsalted butter until melted, then stir in 2 ounces softened cream cheese until fully incorporated and smooth. Fold in 1.5 cups grated sharp cheddar a handful at a time until melted and silky. Taste and season with remaining 1/2 teaspoon kosher salt (or to taste), 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon granulated garlic, and 1 teaspoon hot sauce if using.

Keep warm

Cover and keep the grits warm on the lowest burner setting while you cook the shrimp, stirring once or twice to maintain texture. If grits thicken while standing, stir in 1–2 tablespoons warm milk or water to loosen.

Season shrimp

Pat 12 large peeled and deveined shrimp dry with paper towels. In a small bowl toss shrimp with 0.75 teaspoon kosher salt, 0.75 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper and 1 teaspoon minced garlic until evenly coated.

Brown the butter

In a medium skillet over medium heat combine 2 tablespoons unsalted butter and 1 tablespoon olive oil. Once butter melts and starts to foam, continue cooking, swirling the pan, until the butter foams subside and brown specks form and smell nutty (about 2–3 minutes). Watch carefully so it doesn’t burn.

Sear shrimp

Increase heat to medium-high. Add seasoned shrimp in a single layer and sear 1.5–2 minutes per side until opaque and just cooked through. Spoon brown butter over shrimp as they cook to glaze and flavor them.

Finish

Remove skillet from heat. Stir in 1 teaspoon fresh lemon juice and 1 tablespoon chopped fresh parsley. Taste and adjust seasoning with a pinch more salt or lemon if desired.

Plate

Ladle a generous portion of cheesy grits into shallow bowls. Top with 4–6 shrimp per serving and spoon any browned butter and pan juices over the top. Garnish with sliced scallions, extra cheddar and a crack of black pepper.

Serve hot. Leftover grits can be refrigerated for up to 3 days; reheat gently with a splash of milk. Shrimp are best served immediately.