Shrimp And Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in 1 cup stone-ground grits, reduce heat to low so the mixture simmers gently. Cover partially and cook, stirring every 5 minutes, until thick and tender, about 20–25 minutes (follow package timing if different).

When grits are creamy and cooked, stir in 3 tbs unsalted butter, 1 cup grated sharp cheddar, and 1/2 tsp black pepper until melted and smooth. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally while you prepare the shrimp.

Cut 6 bacon slices into 1/2-inch pieces. In a large skillet over medium heat, cook bacon pieces until crisp, about 6–8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the rendered bacon fat in the pan.

If the skillet is dry, add 1 tbs olive oil to the bacon fat and warm over medium heat. Add 1 minced shallot and sauté 1–2 minutes until softened, then add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 1 cup halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices.

Stir in 1/2 cup chicken stock, 1 tbs fresh lemon juice, 0.5 tsp smoked paprika, 0.125 tsp cayenne (or to taste), 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Bring to a gentle simmer and scrape up browned bits from the pan.

Add 1 lb peeled and deveined Georgia white shrimp in a single layer. Cook 1–2 minutes per side (total 3–4 minutes) until shrimp are opaque and just cooked through. Do not overcook.

Return the crisped bacon to the pan, stir to combine. Taste and adjust seasoning with additional salt, pepper, or hot sauce (up to 1 tsp) if desired. Stir in 2 tbs chopped parsley and the white parts and some green parts of the 4 sliced scallions. Remove from heat and finish with a squeeze of lemon if desired.

Plate the dish

Divide the warm cheesy grits among 4 shallow bowls (about 1/2 cup grits per serving as a base).

Spoon the shrimp, tomato and bacon mixture over the grits, ensuring each bowl gets shrimp and plenty of sauce.

Garnish each bowl with additional thinly sliced scallion greens, 2 tbs freshly grated Parmesan (optional) divided among bowls, and a sprinkle of chopped parsley. Serve with lemon wedges on the side.

Serve immediately while hot.