Shrimp & Grits Recipe

Make grits

In a medium saucepan, bring 4 cups water and 1 tsp kosher salt to a gentle boil. Slowly whisk in 1.5 cups stone-ground grits, reduce heat to low and simmer, covered, stirring occasionally, until thick and tender, about 20–25 minutes (follow package for exact time). 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, whisk in 1 cup whole milk and 3 tbs unsalted butter until smooth. Stir in 1 cup grated sharp cheddar and 1/2 tsp freshly ground black pepper. Taste and adjust salt. Keep warm on the lowest heat setting, stirring occasionally while you finish the shrimp.

Make quick shell stock

Place reserved shrimp shells in a small saucepan with 2 cups water. Bring to a simmer over medium heat, then lower to a gentle simmer for 10 minutes to extract flavor. Strain and reserve 1/2 cup of the hot shell stock; discard shells.

Brown tasso

In a large skillet over medium-high heat, add 1 tbs olive oil and 2 tbs butter. Add 6 oz diced tasso and cook, stirring occasionally, until the fat renders and edges begin to brown, about 3–4 minutes. Remove roughly half the browned tasso to a small bowl to use as garnish (if using).

Sauté aromatics and vegetables

To the skillet with the remaining tasso fat, add 1/2 cup finely diced onion and 1/2 cup diced red bell pepper. Cook over medium heat until softened, about 4 minutes. Add 2 cloves minced garlic and 1 cup corn kernels and cook 1–2 minutes more until fragrant. Add the diced roma tomato and cook another 2 minutes to soften.

Deglaze and build sauce

Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 1–2 minutes. Add 1/2 cup reserved shell stock, 1 tsp Creole seasoning, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce (optional). Stir and simmer gently for 2 minutes to combine flavors.

Cook shrimp

Pat the peeled and deveined shrimp dry with paper towels and season lightly with a pinch of salt and pepper. Increase heat to medium-high, add the shrimp to the skillet in a single layer and cook until pink and just opaque, about 1–2 minutes per side depending on size (head-on shrimp peeled/deveined should accept quick cooking). Do not overcook. When shrimp are nearly done, stir in 1 tbsp fresh lemon juice, 2 tbs chopped parsley and 2 tbs chopped green onions. Taste and adjust seasoning.

Spoon a generous portion of warm cheesy grits into each bowl or shallow plate (about 1 cup per serving). Top with the shrimp and vegetable-tasso sauce, dividing evenly.

Garnish each serving with reserved browned tasso (if set aside), extra chopped parsley, and lemon wedges. Serve immediately.