Savannah Shrimp & Grits Recipe

Cook bacon

In a medium saucepan over medium heat, add diced bacon and cook until crisp and fat has rendered, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel‑lined plate, leaving bacon fat in the pan. Reserve cooked bacon for garnish and fold into grits near the end.

Toast grits

Add 1 tablespoon of the butter to the bacon fat in the saucepan and return to medium heat. Add the dry grits and toast, stirring constantly, for 1–2 minutes until fragrant.

Simmer grits

Carefully add the water and milk (watch for splatter). Stir in 1 tsp salt and bring to a gentle boil. Reduce heat to low, cover partially, and simmer, stirring every 3–4 minutes, until grits are thick and tender, 20–25 minutes (follow package for exact timing if needed). Add more water or milk 2 tbs at a time if they thicken too fast.

Finish grits

When grits are creamy and cooked, stir in remaining 1 tablespoon butter, grated cheddar, reserved crispy bacon (reserving a tablespoon for garnish if desired), and 1/2 tsp black pepper. Taste and adjust salt. Keep warm on very low heat while you prepare the shrimp, or cover and set aside.

Prepare shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt, 1/4 tsp black pepper, and a pinch of cayenne. This ensures good sear and flavor.

Cook chorizo

In a large skillet over medium‑high heat, add chorizo and cook, stirring, until it releases oil and begins to brown, about 4–5 minutes. Using a slotted spoon, remove most of the chorizo to a bowl but leave about 1 tablespoon of rendered fat in the pan for flavor.

Sauté aromatics

Reduce heat to medium. Add olive oil and 1 tablespoon butter to the skillet with the chorizo fat. Add shallot and sauté 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Add tomatoes & peas

Add diced tomatoes and thawed sweet peas to the skillet. Cook, stirring, 2–3 minutes until tomatoes start to soften.

Deglaze with sherry

Pour in dry sherry to deglaze the pan, scraping up any browned bits. Allow the sherry to reduce by half, about 1–2 minutes.

Build the cream sauce

Add chicken stock and bring to a gentle simmer. Stir in heavy cream, smoked paprika, remaining cayenne (if desired), and 1 tablespoon lemon juice. Simmer gently until sauce thickens slightly, about 2–3 minutes. Taste and adjust salt and pepper.

Finish shrimp

Push the vegetables to the side of the pan, increase heat to medium‑high, add the shrimp in a single layer and cook 1–2 minutes per side until pink and opaque (shrimp cook quickly). Stir in cooked chorizo and chopped parsley, tossing to coat the shrimp with the sherry cream. Remove from heat immediately to avoid overcooking.

Portion warm cheddar‑bacon grits into shallow bowls (about 1/2 cup to 3/4 cup grits per serving). Spoon the shrimp, chorizo and sherry cream over the grits, dividing evenly.

Garnish each bowl with reserved crispy bacon bits, extra grated cheddar if using, chopped chives or green onions, and a lemon wedge on the side. Finish with an extra sprinkle of smoked paprika or cracked black pepper to taste.

Serve immediately while hot.