Savannah Shrimp & Grits Recipe

Bring liquids to a simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer over medium heat. Add 1 tsp kosher salt.

Add grits and cook

Slowly whisk in 1 cup medium-grind yellow grits. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 20–25 minutes (check package for exact time). If the grits become too thick, add up to 1/2 cup hot water or milk to reach desired consistency.

Finish with cheese and bacon

When grits are tender, remove from heat and stir in 2 tbs unsalted butter until melted, then fold in 1 cup shredded sharp cheddar and 4 crumbled bacon slices. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm, covered, while you make the shrimp.

Prepare shrimp

Pat 1 lb large shrimp dry with paper towels and season lightly with 1/2 tsp kosher salt and a pinch of black pepper.

Brown chorizo

In a large skillet over medium heat, add 4 oz diced chorizo and cook, stirring, until it renders fat and becomes slightly browned, about 4 minutes. Use a slotted spoon to remove most of the chorizo to a bowl, leaving about 1–2 tablespoons of fat in the pan.

Sauté aromatics

Add 1 tbs olive oil and 1 tbs unsalted butter to the skillet with the reserved chorizo fat. When butter is melted, add 1 minced shallot and sauté until translucent, about 2 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add tomatoes and peas

Stir in 2 diced Roma tomatoes and 1 cup thawed sweet peas, cooking 2–3 minutes to warm the peas and soften the tomatoes.

Deglaze and build sauce

Pour in 1/4 cup dry sherry to deglaze the pan, scraping up browned bits, and let it reduce by about half, roughly 1–2 minutes. Add 1/2 cup low-sodium chicken stock and bring to a gentle simmer.

Finish cream sauce

Reduce heat to low and stir in 1/2 cup heavy cream, 1/2 tsp smoked paprika, and 1 tsp hot sauce. Simmer gently 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper as needed.

Cook shrimp

Return the cooked chorizo to the skillet, then add the seasoned shrimp in a single layer. Cook shrimp 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Avoid overcooking.

Finish with acid and herbs

Remove from heat and stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. Adjust seasoning to taste.

Divide warm cheddar-bacon grits among 4 shallow bowls (about 1/2 cup grits per serving if serving 4). Spoon the shrimp, peas and sherry cream sauce over the grits, making sure to distribute chorizo and tomatoes evenly.

Garnish each bowl with additional crumbled bacon, 1 tablespoon chopped chives, and an optional lemon wedge. Serve immediately.