Shrimp And Grits Recipe

Bring liquid to a boil

In a medium saucepan, bring 4 cups water or chicken stock and 1 cup whole milk to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until tender and thickened, 20–30 minutes (stone-ground may take longer). If grits become too thick, stir in additional splash of water or milk.

Finish grits

Remove from heat and stir in 3 tablespoons unsalted butter, 1 cup grated sharp cheddar, 1 teaspoon salt, and 1 teaspoon black pepper until smooth and creamy. Keep covered and warm while you prepare the shrimp. Taste and adjust seasoning.

Season shrimp

Pat 1 lb shrimp dry with paper towels. In a bowl, toss shrimp with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne, and 2 tablespoons all-purpose flour to coat lightly. Set aside.

Cook bacon

In a large skillet over medium heat, add 4 oz diced bacon. Cook until fat renders and bacon is crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate leaving about 1–2 tablespoons of bacon fat in the skillet.

Sauté aromatics

To the skillet with bacon fat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Add 1/2 finely chopped yellow onion and 1/2 small diced red bell pepper. Sauté until softened, about 4–5 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp to the skillet in a single layer and cook until pink and just cooked through, about 1–2 minutes per side depending on size. Do not overcook. Remove shrimp to a plate and set aside.

Deglaze and make sauce

Reduce heat to medium. Pour in 1/2 cup chicken stock and use a wooden spoon to scrape up browned bits from the bottom of the pan. Add 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (optional). Bring to a simmer and allow sauce to reduce slightly, about 2 minutes.

Finish sauce and combine

Stir in 1/4 cup heavy cream and the reserved crisp bacon. Return shrimp to the skillet and toss to coat in the sauce, warming through for 1 minute. Taste and adjust salt, pepper, or lemon as needed. Stir in 2 tablespoons chopped fresh parsley and 1 tablespoon sliced chives.

Divide the cheesy grits among 4 bowls or plates (about 1/2 cup cooked grits per serving as base). Spoon the warm shrimp and sauce over the grits.

Garnish each portion with extra grated cheddar or Parmesan (about 1 tablespoon each), additional chopped parsley, and lemon wedges on the side. Serve immediately so grits remain creamy.