Home Of The Best Shrimp & Grits In The City! Recipe

Make the sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp honey, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp Worcestershire sauce and 1/4 tsp black pepper until smooth. Stir in 1 tbsp finely chopped scallion. Taste and adjust heat, acidity, or sweetness as desired. Refrigerate while you prepare the grits and shrimp (can be made up to 2 days ahead).

Cook grits

Bring 4 cups water and 1 tsp salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, reducing heat to low immediately to prevent lumps. Simmer, uncovered, stirring frequently, for 20–25 minutes until thick and creamy (follow package if different). If grits thicken too quickly, add up to 1/2 cup additional water or milk to reach desired consistency.

Finish grits

When grits are tender, remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup heavy cream, 1 cup grated sharp cheddar, and 2 tbsp goat cheese or mascarpone (if using). Taste and adjust salt. Keep warm with lid slightly ajar while you cook the shrimp.

Season shrimp

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder so they are evenly coated.

Sear shrimp

Heat a large skillet over medium-high heat and add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter foams and is hot but not browned, add the shrimp in a single layer (do not overcrowd; cook in batches if necessary). Cook shrimp 1.5–2 minutes per side until pink and opaque with a slight golden sear. Remove shrimp to a plate.

Make pan jus

Reduce heat to medium, add the minced garlic (2 cloves) to the skillet and sauté 20–30 seconds until fragrant. Return the shrimp to the pan, add 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, and toss to coat in the buttery pan juices. Spoon pan juices over the shrimp and remove from heat.

Divide warm grits between 4 shallow bowls (about 1/2 cup cooked grits per serving base—adjust to preference). Make a small well in the center of each and top with a generous portion of the seared shrimp (about 4–5 shrimp per serving).

Spoon 1–2 tablespoons of Bunny B’s Sauce over the shrimp on each bowl. Add a pat of butter to the grits if desired and sprinkle with thinly sliced scallions and chopped crispy bacon (if using). Serve immediately with lemon wedges on the side.