Shrimp -n- Grits Recipe

Prepare liquids

In a medium saucepan, bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Stir in 1 tsp granulated sugar and 1/2 tsp kosher salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits to the simmering liquid. Reduce heat to low so the mixture maintains a gentle simmer. Cook, stirring frequently (especially the first 10 minutes), for 20–25 minutes until thickened and the grits are tender; adjust heat to prevent sticking.

Finish grits

During the last 5 minutes of cooking, stir in 1 cup thawed sweet corn, 2 tbsp unsalted butter, 2 tbsp softened cream cheese and 1/2 cup grated sharp cheddar. Continue stirring until cheeses melt and corn is heated through. Taste and season with 1/4 tsp black pepper and additional salt if needed. Keep warm, covered, on very low heat (or remove from heat and cover) while preparing the shrimp.

Cook bacon

In a large skillet over medium heat, add 6 oz diced bacon. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Using a slotted spoon, transfer 3 tbsp of the crisp bacon to a small bowl for garnish. Leave the remaining bacon and fat in the skillet.

Sauté aromatics

Add 2 tbsp unsalted butter to the bacon fat; when melted and foaming slightly, add finely diced 1 small yellow onion, 1/2 small green bell pepper, and 1 stalk finely diced celery. Sauté until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build roux and base

Sprinkle 1 tablespoon all-purpose flour over the softened vegetables and stir to combine. Cook the flour 1–2 minutes, stirring, to remove the raw taste. Stir in 1 tbsp tomato paste and cook 1 minute.

Add liquids and seasonings

Slowly whisk in 1 cup low-sodium chicken stock until smooth, then add 1 cup hot brewed black coffee. Add 1 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp Worcestershire sauce, 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring the gravy to a gentle simmer and cook 4–6 minutes until slightly reduced and glossy. Taste and adjust seasoning or hot sauce as desired.

Cook shrimp

Season the 1 lb shrimp lightly with a pinch of salt and pepper. Increase heat to medium-high. Add the shrimp to the skillet in a single layer and cook 1–2 minutes per side until pink and just cooked through. Avoid overcooking. Squeeze 1 tsp fresh lemon juice over the shrimp and stir to coat. Remove skillet from heat.

Finish gravy

Stir the reserved crispy bacon pieces and 2 tbsp chopped fresh parsley into the gravy/shrimp mixture. If the gravy is too thin, simmer 1–2 minutes a little longer; if too thick, add up to 2 tablespoons chicken stock to loosen.

Divide the creamy sweet corn grits among 4 warmed shallow bowls (about 1/2 cup grits per serving as base). Spoon the shrimp and Cajun red-eye gravy over the grits, making sure to distribute shrimp and sauce evenly.

Garnish each bowl with reserved crispy bacon pieces, 2 tbsp chopped scallions (divide among servings), and a sprinkle of chopped parsley. Serve with lemon wedges on the side to squeeze over the dish.

Serve immediately while hot.