Shrimp & Grits Recipe

Bring water and milk to a gentle simmer in a medium saucepan over medium heat. Add 1 tsp salt.

Slowly whisk in 1 cup coarse-ground grits. Reduce heat to low so the pot is at a gentle simmer; cover partially and cook, stirring frequently, for 20–25 minutes, or until the grits are tender and thickened. If grits become too thick, add a few tablespoons of water or milk to loosen.

When grits are creamy and tender, stir in 2 tbs unsalted butter, 2 tbs cream cheese, and 1 cup grated cheddar until fully melted and smooth. Taste and adjust seasoning with additional salt and 1 tsp black pepper if needed. Keep warm on the lowest heat, stirring occasionally.

Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 2 tbs flour until evenly coated.

Heat 2 tbs olive oil and 2 tbs butter in a large skillet over medium-high heat. Add diced bacon and cook until crisp and the fat has rendered, 5–7 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the fat in the pan.

Add the seasoned shrimp to the hot skillet in a single layer. Cook without moving for 1–1.5 minutes until edges start to brown, flip and cook another 1–1.5 minutes until just opaque (shrimp should reach about 120–125°F). Transfer shrimp to the plate with bacon and tent loosely with foil.

Reduce heat to medium. If pan looks dry, add 1 tbs butter. Add the chopped shallot and sauté 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle the remaining 2 tbs flour over the aromatics and stir for 30–45 seconds to cook the raw flour taste. Slowly whisk in 1/2 cup chicken stock, scraping up browned bits from the bottom of the pan.

Stir in 1 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce (if using), and 1/4 cup heavy cream. Simmer gently 2–3 minutes until sauce thickens slightly.

Return the shrimp and bacon to the skillet and toss to coat in the sauce. Cook 1 minute to reheat shrimp. Stir in 2 tbs chopped parsley and 2 tbsp sliced green onions. Taste and adjust seasoning with salt, pepper or more lemon as desired.

Divide the warm grits among 4 shallow bowls (about 1/2 cup to 3/4 cup grits per serving). Spoon the shrimp and sauce over the grits.

Top each portion with extra grated cheddar (optional), chopped parsley, and a lemon wedge on the side. Serve immediately.