Shrimp & Grilled Grits Recipe

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil. Add 1.5 tsp kosher salt.

Slowly whisk in 1 cup coarse stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes (follow package timing for your grits). If mixture becomes too thick, add up to 1/4 cup additional milk or water.

Remove from heat and stir in 3 tbs unsalted butter, 1 cup shredded sharp cheddar, diced jalapeño, and 1/2 tsp freshly ground black pepper until fully incorporated and smooth.

Spread the cooked grits into an even layer in a lightly oiled 9x9-inch baking dish (or sheet pan) about 1/2-inch thick. Smooth the surface and allow to cool slightly, then cover and refrigerate until fully chilled and firm, at least 1 hour (or up to overnight). Chilling makes the cakes hold together for grilling.

When chilled, turn the firmed grits onto a cutting board. Using a 3-inch round cutter (or a knife), cut into 8 rounds. Lightly dust each cake with the 1/4 cup all-purpose flour to help sear without sticking.

Preheat a grill pan or outdoor grill to medium-high heat and brush both the grates (or pan) and the grit cakes with neutral oil. Grill the cakes until golden and crisp, about 3–4 minutes per side. Transfer to a warm plate and keep covered while finishing shrimp.

In a medium bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tbs chopped parsley, 1 tbs chopped cilantro, 1 tsp chopped thyme, 1 tsp minced garlic, 1 tsp Old Bay seasoning, 3/4 tsp kosher salt and 1/2 tsp black pepper.

Add 1 lb peeled and deveined shrimp and 12 oz grape tomatoes to the bowl and toss to coat. Let marinate at room temperature for 10–15 minutes (do not exceed 30 minutes to avoid over-marinating the shrimp).

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil if pan is dry. Add marinated shrimp in a single layer and cook 1.5–2 minutes per side until opaque and just cooked through. Add the grape tomatoes during the last 1–2 minutes and cook until tomatoes blister slightly and release a bit of juice.

Remove skillet from heat and transfer shrimp and tomatoes to a plate; reserve the pan juices for the glaze if desired.

In a small saucepan or skillet over low heat, melt 4 tbs unsalted butter. Whisk in 1 tbs fresh lemon juice, 1 tsp lemon zest, 1.5 tbs sriracha and 1 tsp honey. Stir until combined and warm but not boiling. If glaze is too thick, add up to 1 tsp water to loosen. Season with a pinch (about 1/4 tsp) kosher salt.

Taste and adjust: add more lemon for brightness, more sriracha for heat, or more honey for sweetness. Keep warm on very low heat.

Arrange two grilled grit cakes per plate. Top each stack with a portion of herb-marinated shrimp (about 4–5 shrimp) and several blistered grape tomatoes.

Drizzle the lemon butter-sriracha glaze over the shrimp and grit cakes. Spoon any reserved pan juices from the shrimp over the top for extra flavor.

Garnish with 2 tbs chopped chives or parsley and serve with lemon wedges on the side for squeezing.

Serve immediately while shrimp are warm and grit cakes remain crisp.