Shrimp & Grits Recipe

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

Gradually whisk in 1.5 cups stone-ground grits, reduce heat to low, and simmer, uncovered, stirring frequently to prevent lumps, for 20–30 minutes or until thick and tender (cooking time varies by grits).

Stir in 2 tablespoons unsalted butter, 1 cup grated sharp cheddar, and 2 tablespoons cream cheese (if using) until fully melted and smooth.

Season the grits with 1.25 teaspoons salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep covered on very low heat, stirring occasionally, while you prepare the shrimp.

Prep the shrimp: pat 1 lb peeled and deveined Gulf shrimp dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the bacon: in a large skillet over medium heat, add 4 bacon slices. Cook until crisp, about 6–8 minutes, turning as needed. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon rendered bacon fat in the skillet; discard any extra fat (or reserve for other use).

Sauté aromatics and mushrooms: add 1 tablespoon olive oil to the skillet with the reserved bacon fat and heat over medium-high. Add 1/2 cup finely chopped yellow onion and sauté until translucent, about 3 minutes. Add 1 cup sliced mushrooms and cook until browned and their moisture has evaporated, about 4–5 minutes. Stir in 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Deglaze and build the sauce: pour in 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits; simmer until reduced by about half, 2–3 minutes. Add 1/2 cup chicken stock and bring to a gentle simmer.

Finish the sauce: stir in 1/2 cup heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (optional), and 1 tablespoon lemon juice. Simmer gently 2–3 minutes until the sauce is slightly thickened. Taste and adjust salt and pepper (there is also bacon and cheese in the grits to consider).

Add tomatoes and bacon: stir in 1 cup diced roma tomatoes and crumble the cooked bacon into the sauce, allowing tomatoes to warm for 1–2 minutes.

Cook the shrimp: push the sauce to one side of the pan (or make space in center). Add 1 tablespoon unsalted butter to the open space and add the seasoned shrimp in a single layer. Cook 1.5–2 minutes per side (depending on size) until pink and just opaque. Stir shrimp into the sauce to combine and heat through for another minute. Do not overcook.

Finish and adjust: stir the shrimp and sauce once more, taste, and add up to 1/2 teaspoon additional salt or more lemon juice if desired.

Plate: spoon a generous portion of cheese grits into shallow bowls, ladle shrimp, mushrooms, tomatoes and plenty of white-wine cream sauce over the grits, and garnish with 3 sliced green onion stalks.