1/2 Shrimp N Grits Recipe

Bring liquids to a simmer

In a small saucepan, combine 1 cup water and 1/2 cup milk with a pinch of salt. Bring to a gentle simmer over medium heat.

Add grits and cook

Slowly whisk in 1/2 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and tender, about 12–18 minutes (stone-ground takes longer). If mixture becomes too thick, add up to 2–3 tablespoons water or milk to adjust consistency.

Finish grits

When grits are tender and creamy, stir in 1 tablespoon butter and 1/4 cup shredded sharp cheddar until melted and smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep covered on very low heat while you make the shrimp so they stay warm.

Season shrimp

Pat the 8 oz shrimp dry with paper towels and season lightly with 1/4 tsp salt (included above) and a pinch of black pepper.

Sauté aromatics

Heat a medium skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter. When butter foams, add 1 tablespoon minced shallot and sauté for 1–2 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant, taking care not to burn.

Cook shrimp

Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a bowl and set aside.

Build sauce

Lower heat to medium. Add 1 cup chicken stock to the skillet to deglaze, scraping any browned bits. Stir in 1 teaspoon smoked paprika and 1 teaspoon cayenne pepper (adjust cayenne to taste). Simmer 2–3 minutes to reduce slightly.

Finish sauce

Whisk in 2 tablespoons heavy cream and 1 tablespoon fresh lemon juice. Stir in any accumulated juices from the reserved shrimp. Taste and adjust seasoning with up to 1/4 tsp additional salt and 1/4 tsp black pepper if desired. Return the cooked shrimp to the skillet and toss to coat in the sauce for 30–60 seconds to re-heat.

Garnish

Remove from heat and stir in 1 tablespoon chopped fresh parsley. Sprinkle sliced green onions over the shrimp.

If using a store-bought or pre-baked biscuit, warm according to package directions or heat in a 350°F (175°C) oven for 5–7 minutes until warm. Mix 1 teaspoon softened butter with 1 teaspoon honey and spread over the warm biscuit just before serving.

Spoon the creamy grits onto a plate or shallow bowl (about half an order portion). Arrange the sauced shrimp over the grits. Place the honey-buttered biscuit to the side. Garnish with additional chopped parsley and a few sliced green onions for color. Serve immediately.