Cheesy Shrimp & Conecuh Grits Recipe

Bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1 cup stone-ground white grits to avoid lumps. Reduce heat to low, cover with a lid slightly ajar, and simmer, stirring every 5 minutes, until thick and tender, about 25–30 minutes (stone-ground times vary).

When grits are creamy and the grains are tender, stir in 2 tablespoons unsalted butter, 1 cup grated sharp white cheddar, and 1 tablespoon finely grated parmesan until melted and smooth.

Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Keep warm on the lowest heat, stirring occasionally while you prepare other components.

Slice the green tomato into 1/3–1/2-inch rounds and pat dry with paper towels.

Set up a dredging station: bowl of 1/2 cup buttermilk, a shallow dish with 1/2 cup all-purpose flour, and a bowl with 1/2 cup cornmeal mixed with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Dip each tomato slice into the flour, shake off excess, dip into buttermilk, then press into the cornmeal mixture until evenly coated. Transfer to a plate and repeat with remaining slices.

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C). Fry tomato slices in batches for 2–3 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a low oven (200°F/95°C) while finishing other components.

In a bowl, toss 12 large peeled and deveined shrimp with 1/4 cup all-purpose flour, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, and 3/4 teaspoon kosher salt until lightly coated.

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until foaming.

Add 6 ounces sliced Conecuh sausage to the pan and cook 2–3 minutes, stirring, until browned and slightly crisp at the edges. Transfer sausage to a plate and reserve.

In the same skillet, add the seasoned shrimp in a single layer. Cook without moving for 1–1.5 minutes, then flip and cook another 1–1.5 minutes, until pink and just cooked through.

Return the sausage to the pan with the shrimp, add 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley, toss to combine, and remove from heat. Taste and adjust seasoning if needed.

In a small skillet over medium heat, cook 3 slices diced bacon until crisp and golden. Use a slotted spoon to transfer bacon to a paper towel-lined plate; reserve 1 tablespoon of bacon fat in the pan (drain excess if much).

Lower heat to medium-low, add 2 tablespoons unsalted butter to the reserved bacon fat and melt. Add 1 tablespoon minced shallot and sauté gently for 1–1.5 minutes until softened but not browned.

Stir in 1 teaspoon capers, then remove the pan from heat and whisk in 1 tablespoon lemon juice. Add the crisp bacon back to the pan along with 1 tablespoon chopped fresh parsley. Season to taste with salt and pepper. Keep warm.

Arrange 2 sliced heirloom tomato rounds on a warmed plate and spoon the warm bacon meuniere over them or serve alongside.

Divide the cheesy grits between two warmed shallow bowls (about 1/2 cup cooked grits per serving if making 2 servings, see servings).

Place 3–4 cooked shrimp and several slices of browned Conecuh on top of each mound of grits.

Lean one or two crispy fried green tomato slices against the shrimp/conecuh on each plate and add a slice of heirloom tomato with a drizzle of bacon meuniere alongside.

Garnish each plate with 1 tablespoon microgreens or chopped chives and a lemon wedge. Serve immediately, squeezing lemon over shrimp and grits to taste.