Shrimp & 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 to avoid lumps. Reduce heat to low so the grits simmer gently.

Cook, stirring frequently (especially first 10–15 minutes), until the grits are thick and tender, about 20–25 minutes for stone-ground grits. If they thicken too much, add up to 1/2 cup hot water or milk to adjust consistency.

Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon salt and 1/2 teaspoon black pepper until butter and cheese melt and grits are creamy. Keep covered on very low heat while you make the shrimp, stirring occasionally.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne and 2 tablespoons all-purpose flour until evenly coated. The flour helps create a light sear and slightly thickens the sauce.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When butter stops foaming and oil shimmers (about 1 minute), add shrimp in a single layer, cooking in batches if necessary to avoid crowding.

Sear shrimp 1–2 minutes per side until pink and opaque and a golden crust forms. Remove shrimp to a plate and tent with foil.

Reduce heat to medium. Add the minced garlic (3 cloves) and 1 finely chopped shallot to the skillet and cook, stirring, until fragrant and translucent, about 1–2 minutes; do not brown the garlic.

Deglaze the pan with 1/4 cup dry white wine (or chicken stock), scraping up browned bits with a wooden spoon. Let the liquid reduce 1–2 minutes.

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1/2 teaspoon Creole or Cajun seasoning (if using). Taste and adjust seasoning with salt and pepper as needed.

Return the shrimp and any accumulated juices to the skillet and toss with the sauce just until warmed through, about 30–60 seconds—do not overcook.

Stir in 2 tablespoons chopped fresh parsley to finish.

To serve: divide the cheesy grits among 4 bowls (about 1/2 cup cooked grits per serving base; total yields generous portions). Spoon shrimp and sauce over the grits, garnish with sliced green onions and additional parsley. Serve immediately with lemon wedges on the side.