Shrimp & Grits Recipe

Measure and bring liquid to simmer

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

Slowly whisk in grits

Once the liquid is simmering, slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low.

Simmer and stir

Cook the grits, uncovered, stirring frequently, until thickened and tender, about 20–25 minutes for stone-ground grits (follow package if different). If they become too thick, add up to 1/2 cup additional hot stock or milk.

Finish with butter and cheese

Remove grits from heat. Stir in 2 tablespoons butter, 3 tablespoons grated Parmesan, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm over very low heat, covered, stirring occasionally while you prepare the shrimp.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika. Set aside.

Render tasso and sauté vegetables

Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 4 ounces diced tasso ham. Cook, stirring, until the tasso renders its fat and begins to crisp, about 3–4 minutes. Add the diced onion and the white parts of the scallions; sauté until softened, about 3 minutes. Add sliced mushrooms and continue cooking until mushrooms release moisture and begin to brown, about 4–5 minutes.

Add garlic and deglaze

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, pour in 1/4 cup dry white wine to deglaze the pan, scraping up browned bits, and let the wine reduce by half, about 1–2 minutes.

Flambé or add Pernod

Reduce heat to medium. Add 2 teaspoons Pernod and stir. If you prefer, carefully flambé the Pernod (optional) by tilting the pan away from you and igniting briefly, then letting the flame subside. Allow alcohol aroma to cook off for about 30 seconds.

Cook shrimp

Push the tasso and vegetables to the perimeter of the pan and add 1 tablespoon butter. Add seasoned shrimp in a single layer and cook undisturbed for 1–2 minutes, until edges turn pink. Flip shrimp and cook another 1–2 minutes until opaque and just cooked through. Remove shrimp to a plate and keep warm (they will finish cooking slightly in the sauce).

Finish sauce

Lower heat to medium-low. Add 1/2 cup heavy cream to the pan, stirring to combine with pan juices and any browned bits. Add 1 tablespoon chopped tarragon, 1/2 teaspoon smoked paprika (if using more), 1/8 teaspoon cayenne (optional), and remaining 1/2 teaspoon salt. Bring to a gentle simmer and allow the sauce to thicken for 2–3 minutes. Taste and adjust seasoning. Return shrimp to the pan, toss to coat, and warm through for 30–60 seconds. Stir in thinly sliced scallion greens (reserve some for garnish).

Portion the warm Parmesan grits into shallow bowls (about 1/2 cup grits per serving or divide evenly). Spoon the shrimp, tasso and mushroom sauce over the grits.

Finish each bowl with extra grated Parmesan (about 1 teaspoon per serving), a sprinkle of chopped scallion greens, and a pinch of fresh tarragon if desired. Serve immediately.