Shrimp & Grits Recipe

Bring water and milk to a gentle boil in a medium saucepan over medium-high heat. Add salt.

Slowly whisk in stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, until thick and creamy, about 25–30 minutes (follow package timing if using quick grits and adjust liquid).

When grits are tender and thick, stir in 2 tablespoons butter, grated cheddar, and 1/4 tsp black pepper. Taste and adjust salt. Keep warm on very low heat, stirring occasionally.

Prepare ingredients: pat shrimp dry and season with 1 tsp kosher salt, 1/4 tsp black pepper, smoked paprika and cayenne pepper. Slice bacon into 1/2-inch pieces. Thinly slice green onions, keeping whites and greens separate.

Cook bacon

In a large skillet over medium heat, add bacon pieces and cook until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet (about 1–2 tablespoons).

Sauté aromatics

Add 1 tablespoon olive oil to the hot skillet with bacon fat if needed. Add minced garlic and the white parts of the green onions and sauté until fragrant and softened, about 1 minute.

Add diced tomatoes to the skillet and cook until they begin to soften, about 2–3 minutes, scraping up browned bits. Stir in lemon juice.

Cook shrimp

Push tomato mixture to the side, increase heat to medium-high, add 2 tablespoons butter. Add seasoned shrimp in a single layer and cook without moving for 1–1.5 minutes, then flip and cook another 1–1.5 minutes until shrimp are opaque and just cooked through. Remove shrimp to a plate and set aside.

Return cooked bacon to the skillet, stir to combine with tomatoes and aromatics. Taste and adjust seasoning (add more cayenne or salt if desired).

Using the same skillet with pan juices and tomato mixture, add minced shallot and cook over medium heat 1 minute until softened.

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer until wine is reduced by about half, roughly 2–3 minutes.

Add 1/2 cup chicken stock and a sprig of thyme. Simmer another 2–3 minutes until the liquid is slightly reduced.

Remove thyme sprig. Reduce heat to low and whisk in cold cubed butter, a couple cubes at a time, to emulsify and thicken the jus. Stir in lemon zest and season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Return cooked shrimp to the skillet briefly (30 seconds) to warm and coat with jus before plating.

Divide hot grits among 4 shallow bowls (about 1/2 cup cooked grits per serving as base).

Top each portion of grits with a generous spoonful of the shrimp, tomato and bacon mixture, then spoon the white wine jus over the shrimp and grits.

Garnish with chopped parsley, the green parts of the sliced green onions, and extra crispy bacon pieces. Serve immediately with lemon wedges on the side for squeezing.