Lowcountry Shrimp & Grits Recipe

Bring 3 cups water and 1 cup whole milk to a simmer in a medium saucepan over medium heat.

Stir in 1 cup stone-ground grits slowly to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and tender, about 25–30 minutes (check package for exact time). Add small splashes of extra milk or water if grits become too thick.

Once grits are creamy and cooked, stir in 2 tablespoons unsalted butter and 2 tablespoons cream cheese until melted and incorporated.

Stir in 1 cup shredded sharp cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper and 2 tablespoons grated Parmesan (if using). Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally; cover to prevent skin forming.

Preheat the oven to 375°F (190°C) or use a toaster oven. Line a small baking sheet with parchment paper.

Arrange 3 prosciutto slices in a single layer on the baking sheet. Lightly brush with 1/2 teaspoon olive oil if desired (this helps crisping but is optional).

Bake 8–10 minutes until edges are crisp and the slices are browned. Watch carefully to avoid burning. Remove and transfer to a paper towel-lined plate; break into bite-size pieces when cool.

Pat 1 lb shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, and a pinch of black pepper (1/4 teaspoon) and 1/2 teaspoon salt. Let sit 5 minutes while you heat the pan.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter until butter is melted and foamy.

Add 1 tablespoon minced shallot and 2 teaspoons minced garlic to the pan; sauté 30–45 seconds until fragrant but not browned.

Add the sliced red and yellow bell peppers (about 1 cup total). Sauté 2–3 minutes until slightly softened but still bright.

Push the vegetables to the side of the pan and add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side (depending on size) until opaque and cooked through. Do not overcook.

Stir shrimp and vegetables together, add 1 tablespoon lemon juice and 1 teaspoon hot sauce (optional). Taste and adjust seasoning with remaining salt/pepper if needed. Stir in 2 tablespoons chopped fresh parsley, then remove from heat.

Plate

Ladle warm cheesy grits into shallow bowls, dividing evenly (recipe yields about 4 modest servings or 2–3 hearty).

Top each portion with a generous spoonful of the Cajun spiced shrimp and pepper mixture.

Scatter crisped prosciutto pieces over the shrimp, sprinkle with 1 tablespoon chopped chives and an extra tablespoon grated Parmesan if desired.

Serve immediately with lemon wedges on the side for squeezing over the shrimp.