Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium heavy-bottomed saucepan bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp of the salt to the liquid.

Whisk in grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the pot is barely simmering and continue to stir occasionally to prevent lumps.

Cook until tender

Cook grits, uncovered or partially covered, stirring every 3–5 minutes, until thick and the grains are tender (stone-ground 20–30 minutes; quick grits 5–7 minutes). Adjust heat to maintain a gentle simmer.

Finish and season

Once grits are thick and creamy, remove from heat. Whisk in 3 tbs unsalted butter, 1 cup shredded sharp cheddar, 0.5 tsp black pepper, 0.5–1 tbs hot sauce (if using) and taste for seasoning. Add more salt if needed (total about 1.5 tsp salt). Keep warm, covered, on the lowest heat while you prepare the shrimp.

Prepare shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season with 0.75 tsp kosher salt, 0.5 tsp black pepper, 1 tsp smoked paprika and 0.25 tsp cayenne pepper; toss to coat evenly.

Cook bacon

In a large skillet over medium heat add the diced bacon (4 slices). Cook until crisp and golden, 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate leaving the bacon fat in the pan. Reserve cooked bacon for garnish and sauce.

Sauté aromatics

To the hot skillet with about 1–2 tbs bacon fat, add 1 tbs olive oil and 2 tbs unsalted butter. When butter is melted and foaming, add 1 minced shallot and 3 cloves minced garlic. Sauté until fragrant and softened, about 1–2 minutes, taking care not to brown the garlic.

Cook shrimp

Increase heat to medium-high and add the seasoned shrimp in a single layer. Cook without moving until the bottoms turn pink, about 1–1.5 minutes, then flip and cook another 1 minute until just cooked through (shrimp should be opaque and firm). Remove shrimp to a warm plate; do not overcook.

Make pan sauce

Lower heat to medium. Pour in 3 tbs chicken or seafood stock, 2 tbs lemon juice and 1 tsp Worcestershire sauce to deglaze the pan, scraping up browned bits. Let the sauce reduce 1–2 minutes. Stir in the reserved crispy bacon, 2 tbs chopped parsley and 2 tbs chopped green onions. Taste and adjust seasoning with salt and pepper if needed.

Finish sauce with butter

Off the heat, swirl in the remaining 1 tbs butter (if desired) to add gloss and richness. Return shrimp to the skillet and toss briefly to coat in the sauce and reheat shrimp for 30 seconds.

Divide the warm grits among 4 shallow bowls (about 1/2 cup to 3/4 cup per serving depending on appetite). Spoon the shrimp and sauce over the grits. Sprinkle with extra chopped parsley and reserved bacon. Serve with lemon wedges and hot sauce on the side.

Leftovers and notes: Store shrimp and sauce separately from grits if possible; reheat gently (low heat) and add a splash of milk to loosen grits when reheating.