Shrimp & Grits Recipe

Prepare stock and bring to simmer

In a medium saucepan, combine the chicken stock and whole milk. Bring to a gentle simmer over medium heat.

Add grits

Slowly whisk in the grits to the simmering liquid to prevent lumps. Reduce heat to low so the pot maintains a gentle simmer.

Cook low and slow

Cook, stirring frequently (every 2–3 minutes), until grits are thick and tender, about 25–30 minutes for stone-ground grits. If they become too thick, add up to 1/2 cup additional hot stock or milk and stir to loosen.

Finish with butter and cheese

Off the heat, stir in the 2 tbs unsalted butter, cream cheese (if using), grated cheddar, kosher salt, and black pepper. Taste and adjust seasoning. Keep covered on very low heat or back on the smallest flame, stirring occasionally, to stay warm while you finish other components.

Prep onions for frying

Separate the thinly sliced yellow onion into rings or loose strands. Pat dry with paper towels to remove excess moisture.

Coat onions

Toss the onion slices with the flour, cornstarch and 1/4 tsp salt until evenly coated. Shake off excess flour.

Fry until golden

In a medium skillet or small pot, heat neutral oil to 350°F (175°C). Fry the coated onions in batches so they have room, about 1–2 minutes per batch, until crisp and golden brown. Use a slotted spoon to transfer to a paper-towel lined tray and immediately sprinkle a pinch of salt. Keep warm and crisp.

Prepare garnish

Thinly slice chives and set out lemon wedges for serving.

Sauté garlic and greens

In a large skillet, heat 1 tbs olive oil over medium heat. Add the sliced garlic and red pepper flakes and cook 30 seconds until fragrant. Add the baby spinach or kale, season with 1/4 tsp salt, and sauté until just wilted, about 2–3 minutes.

Finish greens

Turn off the heat, toss with 1/2 tbs lemon juice and adjust salt to taste. Keep warm.

Season shrimp

Pat shrimp dry and season with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika and Cajun seasoning. Toss to coat evenly.

Pan-roast shrimp

In a large skillet over medium-high heat, add 1 tbs olive oil and 1 tbs butter. When shimmering, add shrimp in a single layer and sear 1–2 minutes per side until just cooked through and lightly browned. Remove shrimp to a plate and set aside.

Build the Cajun BBQ butter sauce

Reduce heat to medium. In the same skillet, add the remaining 2 tbs butter and the minced garlic and minced shallot. Sauté 1–2 minutes until softened and fragrant but not browned. Add the BBQ sauce, hot sauce, Worcestershire, honey (or brown sugar), and lemon juice. Stir to combine and let the sauce simmer gently 2–3 minutes to meld flavors.

Finish sauce and return shrimp

Taste the sauce and adjust seasoning with remaining salt and pepper if needed. Return the cooked shrimp and any accumulated juices to the skillet and toss to coat in the sauce for 30–60 seconds until shrimp are heated through and glossy. Stir in chopped parsley.

Divide the warm cheese grits between 4 serving bowls or plates (about 1/2 cup grits per serving if stretched — recipe yields 4 hearty brunch servings).

Top each mound of grits with a portion of sautéed greens (about 1 cup cooked distribution) to add texture and color.

Spoon the pan-roasted Cajun BBQ butter shrimp over the greens and grits, making sure to drizzle some of the sauce onto the grits.

Scatter crispy fried onions over the shrimp for crunch, sprinkle with sliced chives, and serve with a lemon wedge on the side.