Shrimp And Grits Recipe

Bring 4 cups water to a boil in a heavy-bottomed saucepan over medium-high heat. Add 1.5 tsp salt.

Slowly whisk in 1.5 cups stone-ground grits to prevent lumps. Reduce heat to low so mixture simmers gently.

Cook, stirring frequently, until grits are thickened and tender, 25–40 minutes depending on grits (check package for recommended time). If mixture becomes too thick, add up to 1/2 cup additional water or milk, a few tablespoons at a time.

When grits are creamy and tender, stir in 1 cup whole milk, 3 tbs unsalted butter, 1.5 cups grated sharp cheddar, and 1/2 tsp black pepper. Taste and adjust salt as needed. Keep warm on lowest heat, covered, stir occasionally.

While grits cook, cook 4 slices bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed.

Transfer bacon to a paper towel–lined plate to drain, then chop or crumble when cool. Reserve 1 tablespoon bacon fat and discard excess, or save for another use.

Thinly slice 3 scallions (white and green parts separated if desired) and chop 2 tbs parsley if using. Set aside.

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season with 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp smoked paprika, 0.25 tsp cayenne, and 1 tsp Old Bay; toss to coat evenly.

Heat 2 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium-high heat until butter foams.

Add minced garlic (3 cloves) and cook 20–30 seconds until fragrant, taking care not to burn.

Add seasoned shrimp in a single layer and cook without moving for 1–2 minutes until edges turn pink. Flip and cook 1–2 minutes more until opaque and just cooked through (total 2–4 minutes depending on size).

Finish with 1 tbs lemon juice and, if desired, 1 tsp hot sauce. Stir to coat and remove from heat.

Spoon warm cheesy grits into shallow bowls (divide into 4 portions).

Top each portion with a quarter of the shrimp.

Sprinkle crumbled bacon and sliced scallions over the shrimp and grits. Add chopped parsley if using.

Serve immediately with extra hot sauce on the side.