Shrimp & Grits Recipe

Bring liquids to a boil

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Cook grits

Slowly whisk in 1 cup medium-grind yellow grits. Reduce heat to low so mixture simmers gently; cook, stirring frequently, until thickened and tender, 20–25 minutes (check package for exact time). If grits thicken too much, stir in up to 2–4 tablespoons hot water or milk to loosen.

Finish grits

Remove from heat and stir in 2 tablespoons unsalted butter, 1 cup finely shredded sharp cheddar, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon hot sauce if using. Keep warm, cover and set aside while you prepare the shrimp and vegetables.

Cook bacon

In a large skillet over medium heat, add 6 slices diced applewood smoked bacon. Cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes. Using a slotted spoon remove bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Sauté onions & peppers

To the hot bacon fat add 1 cup diced yellow onion and 1/2 cup each diced red and green bell peppers. Sauté over medium heat until softened and beginning to brown, about 6 minutes.

Add garlic & parsley

Add 2 cloves minced garlic and 2 tablespoons chopped parsley; cook until fragrant, about 30 seconds. Stir in the reserved crisp bacon; reduce heat to low and keep mixture in the skillet while you make the shrimp so flavors meld.

Season shrimp

Pat 1 lb peeled and deveined large shrimp dry with paper towels. In a bowl toss shrimp with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Sear shrimp

Heat a clean large skillet over medium-high heat and add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams, add shrimp in a single layer (work in two batches if necessary). Sear until pink and opaque and edges are lightly browned, about 1.5–2 minutes per side. Remove cooked shrimp to a plate.

Make Cajun butter sauce

Lower heat to medium. To the skillet add the reserved veg & bacon mixture (including any accumulated juices) and melt remaining 2 tablespoons butter. Stir to combine, then pour in 1/4 cup chicken or seafood stock and 1 tablespoon fresh lemon juice, scraping any browned bits from the pan. Simmer for 1–2 minutes to reduce slightly.

Finish shrimp in sauce

Return shrimp to the skillet and toss in the Cajun butter sauce to coat and warm through, about 1 minute. Taste and adjust seasoning with a pinch more Cajun seasoning or salt if needed. Remove from heat.

Divide warm cheddar grits among 4 shallow bowls (about 3/4 cup grits per serving). Spoon a generous portion of the bacon-vegetable mixture over the grits, then top with a portion of the Cajun butter shrimp and sauce.

Garnish each bowl with sliced green onions, extra chopped parsley, cracked black pepper and a lemon wedge. Serve immediately so grits remain creamy and shrimp hot.