Shrimp & Grits Recipe

Toast and cook grits

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium heat. Slowly whisk in 1 cup Carolina gold grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (time varies with grits).

Finish grits

When grits are creamy and cooked through, stir in 2 tablespoons unsalted butter, 3 oz shredded sharp cheddar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally to prevent skin.

Sauté aromatics and corn

In a medium skillet heat 1 tablespoon vegetable oil over medium heat. Add 1/2 cup finely diced yellow onion and sauté until translucent, 3–4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds. Add 2 cups corn kernels and cook, stirring occasionally, until corn begins to brown, 4–5 minutes.

Simmer chow

Add 1 cup chicken or vegetable stock and 1 teaspoon fresh thyme leaves. Bring to a simmer and cook 5 minutes to meld flavors. For a creamier chow, transfer half of the mixture to a blender, puree until smooth, then return to the skillet. Stir in 1/2 cup heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 2 more minutes and keep warm.

Season shrimp

Pat 12 large peeled and deveined shrimp dry with paper towel. In a bowl toss with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, and 1 teaspoon fresh lemon juice until evenly coated. Let sit 5 minutes.

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook undisturbed 1–1.5 minutes per side (depending on size) until opaque and lightly charred on edges. Do not overcook. Remove from heat and toss with 1 tablespoon chopped parsley. Keep warm.

Make aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon Calabrian chile paste, 1/2 teaspoon grated garlic, 1 teaspoon fresh lemon juice, 1/2 teaspoon olive oil, and 1/8 teaspoon salt until smooth. Taste and adjust chile level and salt. Chill until ready to serve.

Warm shallow bowls. Spoon a generous ladle (about 3/4 cup) of the sweet corn chow into each bowl as a base.

Ladle or spoon about 1/2 cup–3/4 cup of cheesy Carolina gold grits on top of the chow, creating a bed in the center for the shrimp.

Arrange 3–4 warm Texas-style shrimp on top of each portion of grits (for 12 shrimp total across 4 servings).

Drizzle about 1 teaspoon of Calabrian chile aioli over the shrimp and grits, and dot additional aioli around the bowl if desired.

Finish each bowl with a pat of extra butter on the grits, a sprinkle of chopped chives or scallions, a squeeze of fresh lemon, and an optional crack of black pepper.