Shrimp & Grits Recipe

Simmer the liquid

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes (check package for exact timing). Add small splash of extra water or milk if they become too thick.

Finish grits

Remove from heat. Stir in 2 tbs unsalted butter and 1 cup grated cheddar until melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Keep warm with lid on while you prepare shrimp.

Season shrimp

Pat 1 lb shrimp dry with paper towels. In a bowl toss shrimp with 1 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne and 1 tsp kosher salt until evenly coated.

Cook shrimp

Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer (work in two batches if needed). Cook shrimp 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate.

Add BBQ sauce

Lower heat to medium-low. Add 1/2 cup barbecue sauce and 1 tbs fresh lemon juice to the skillet and warm for 30 seconds, scraping up brown bits. Return shrimp to the pan and toss briefly to coat, 30–45 seconds. Do not overcook. Taste and adjust seasoning. Garnish with 1 tbs chopped parsley.

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate for at least 15 minutes to let flavors meld. Taste and adjust salt or vinegar before serving.

Prep and soak

Cut potatoes into 1/3" fries and place in a bowl of cold water. Soak 20–30 minutes to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

Fry

Heat 2 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until pale and slightly tender but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt.

Arrange 1/2 cup pickles (bread-and-butter or dill) in a small ramekin or scatter on the plate. If desired, serve with lemon wedges.

To serve: Spoon a generous portion of the warm cheesy grits onto each plate. Top with BBQ-coated shrimp. Add a scoop of coleslaw and a portion of fries to the side. Garnish with extra parsley and lemon wedges. Serve immediately.