Southern Style Shrimp & Grits Recipe

Bring liquid to a boil

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

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover partially, and simmer, stirring frequently to prevent lumps and sticking, until tender and thickened, about 20-25 minutes (follow package if different).

Finish with butter and cheese

Remove from heat and stir in 2 tablespoons unsalted butter, 1 cup grated cheddar, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and creamy. Keep warm, stirring occasionally.

Render bacon

In a large skillet over medium heat, add 4 oz chopped bacon. Cook until fat is rendered and bacon is crisp, about 6-8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving fat in the pan.

Sauté aromatics

Add 1 tablespoon butter to the bacon fat if needed, then add 1/2 cup finely diced onion. Cook until translucent, about 4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle 2 tablespoons all-purpose flour over the aromatics and cook, stirring constantly, for 1-2 minutes to remove raw flour taste and create a light roux.

Build tomato base

Stir in 2 tablespoons tomato paste and 1 cup diced tomatoes (with juices), cooking 1-2 minutes to combine.

Add stock and season

Slowly whisk in 1 cup chicken stock until smooth. Add 1 teaspoon hot sauce (optional), 1/2 teaspoon smoked paprika, 1/2 teaspoon granulated sugar, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently until sauce thickens slightly, about 6-8 minutes.

Finish gravy

Stir the reserved crisp bacon pieces and 1 tablespoon chopped fresh parsley into the gravy. Taste and adjust seasoning. Keep warm on very low heat while you cook the shrimp.

Season shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss with 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon olive oil, and 1 teaspoon lemon juice until evenly coated.

Cook shrimp

Heat a separate large skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook without moving for 1-2 minutes until edges turn pink and begin to curl. Flip and cook another 1 minute until opaque and just cooked through. Do not overcook. Remove from heat.

Combine shrimp with gravy

Add the cooked shrimp to the warm tomato gravy and toss gently to coat, or spoon gravy over shrimp in the skillet to finish for 30 seconds to marry flavors.

Garnish

Sprinkle 2 tablespoons sliced green onions and an additional pinch of chopped parsley over the shrimp and gravy before serving.

Spoon a generous portion of the cheesy grits into shallow bowls. Top with several shrimp and a ladleful of the tomato gravy. Serve immediately with lemon wedges on the side, if desired.