Georgia Shrimp Recipe

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in Marsh Hen Mills grits to avoid lumps. Reduce heat to low.

Simmer, stirring frequently, until the grits are thick and tender, about 20–25 minutes (check package for exact cooking time). If mixture becomes too thick, stir in up to 1/2 cup additional milk or water to reach desired consistency.

Once grits are creamy and cooked, stir in 2 tbs butter, shredded cheddar, 1/2 tsp black pepper. Taste and adjust seasoning with more salt or pepper if needed. Keep warm over very low heat, covered.

In a small food processor or by hand, combine parsley, cilantro, oregano, garlic cloves, red wine vinegar, lemon zest and juice, red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse or chop until herbs are finely minced but not pureed.

Transfer mixture to a bowl and stir in 3 tbs extra-virgin olive oil. Taste and adjust acidity, salt or oil as desired. Let rest at room temperature at least 10 minutes to let flavors meld.

Pat the shrimp dry with paper towels. In a medium bowl, toss shrimp with 2 tbs olive oil, minced garlic, smoked paprika, cayenne, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated. Add 1 tbs lemon juice and chopped scallions; toss briefly.

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the seasoned shrimp in a single layer; cook without moving for 1–2 minutes until edges turn pink and golden.

Flip shrimp and cook another 1–2 minutes until opaque and just cooked through (total cook time 3–4 minutes depending on size). Remove from heat immediately to avoid overcooking.

Stir in 1 tbs extra butter to the hot shrimp for gloss and finish. Taste and adjust salt or lemon if needed.

Divide warm grits among 4 shallow bowls (about 1/4 cup cooked grits per serving if concentrated; adjust to preference). Spoon a generous portion of shrimp over each bed of grits.

Drizzle 1–2 tbs chimichurri over the shrimp and grits for each serving (reserve extra chimichurri for guests to add).

Garnish with chopped cilantro/parsley and serve with lemon wedges on the side.