Shrimp And Grits Recipe

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

Slowly whisk in 1 cup stone-ground grits, reducing heat to low. Stir frequently to prevent lumps.

Simmer, uncovered, stirring occasionally, until thick and tender, about 20–25 minutes (follow package timing for your grits and adjust liquid as needed). If grits become too thick, add up to 1/2 cup additional water or milk.

Once cooked, stir in 2 tbs unsalted butter, 2 tbs cream cheese, 1 cup grated sharp cheddar, 1 tbs chopped fresh thyme, 2 tbs chopped chives, 1.5 tsp kosher salt, and 1/2 tsp freshly ground black pepper until smooth and creamy. Keep warm on lowest heat, stirring occasionally.

While grits cook, combine 4 tbs softened unsalted butter, 1 tbs tomato paste, 1/4 tsp liquid smoke (or 1/2 tsp smoked paprika), 1/2 tsp lemon zest, 1/4 tsp smoked sea salt, and 1/8 tsp black pepper in a small bowl. Mix until homogenous and set aside at room temperature so flavors meld.

Heat 1 tbs olive oil in a large skillet over medium-high heat until shimmering.

Add 8 small sweet peppers (halved or whole) and cook, turning occasionally, until blistered and charred in spots, about 6–8 minutes. Add 1 cup halved cherry tomatoes in the last 2 minutes to warm and blister slightly.

Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer blistered peppers and tomatoes to a plate and keep warm.

Pat 1 lb peeled and deveined shrimp dry and toss with 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tbs olive oil.

In the skillet used for peppers (wipe out any burned bits if necessary), add diced 4 oz tasso ham over medium heat. Cook until the fat renders and tasso starts to crisp, about 3–4 minutes.

Add 3 cloves minced garlic and cook 30 seconds until fragrant.

Push tasso and garlic to the side; add shrimp in a single layer. Cook undisturbed 1–2 minutes per side, until just opaque and pink (total 3–4 minutes depending on size). Stir shrimp with tasso so shrimp pick up rendered flavors. Finish with 1 tbs lemon juice and adjust seasoning to taste.

If pan looks dry, add a drizzle of olive oil (up to 1 tbs) while cooking shrimp.

Divide the herbed grits among 4 warmed shallow bowls (about 1 cup grits per serving).

Top each portion with a portion of the shrimp and tasso mixture, spoon blistered peppers and tomatoes around or atop the shrimp.

Dot each plate with 1 tbs of the smoked tomato butter (or a generous spoonful across the shrimp) so it melts into the hot grits.

Finish with a light drizzle of extra virgin olive oil (1 tsp divided), scatter 2 tbs chopped parsley or microgreens over the plates, and serve with lemon wedges on the side.

Serve immediately while hot.