Shrimp & Grits Bowl Recipe

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Lay bacon slices on the sheet. Sprinkle brown sugar evenly over each slice and lightly crack black pepper on top.

Bake for 12–15 minutes until bacon is crisp and sugar is caramelized. Watch closely to avoid burning. Remove and drain on paper towels. When cooled, chop into small bite-size bits and set aside.

In a medium saucepan bring the water or chicken broth to a gentle boil. Add a pinch of salt.

Slowly whisk in the grits, reduce heat to low and simmer, stirring frequently, until thickened and tender (quick grits 5–7 minutes; stone-ground 20–25 minutes).

Stir in butter, cream cheese, and shredded cheddar until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm on very low heat, stirring occasionally.

While grits cook, heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant.

Add chopped mustard greens, red pepper flakes and a pinch of salt. Sauté, tossing, until wilted and tender, about 3–5 minutes depending on toughness.

Finish with apple cider vinegar, toss to combine, then remove from heat and keep warm.

In a small saucepan over medium heat, melt 2 tbs butter. Add finely chopped shallot and sauté 2–3 minutes until softened.

Add minced garlic and cook 30 seconds. Stir in cajun seasoning and 1 tsp flour; cook 30 seconds to remove raw flour taste.

Gradually whisk in chicken broth, bring to a gentle simmer until slightly thickened (1–2 minutes). Stir in heavy cream and simmer 2–3 minutes until sauce coats the back of a spoon.

Finish with 1/2 tbs lemon juice, salt and pepper to taste. Keep warm on very low heat.

Pat shrimp dry with paper towels. In a bowl combine paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne, salt and black pepper. Toss shrimp with olive oil, then coat evenly with the spice mix.

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add a thin film of oil or a small amount of butter.

Cook shrimp in a single layer for 1.5–2 minutes per side until blackened, opaque, and just cooked through. Work in batches if needed. Remove from skillet and keep warm.

In a nonstick skillet heat 1 tsp butter or oil over medium-low. Crack two eggs into the pan and cook until the whites are set but yolks remain runny, about 2–3 minutes for over-easy (flip carefully and sear 10–20 seconds on the second side). Season with a pinch of salt and pepper.

Divide cheesy grits between two bowls (about 1/2 cup cooked grits per bowl as base).

Place 2 blackened shrimp on each bowl (4 total per serving as described).

Spoon a portion of sautéed mustard greens beside the shrimp and grits.

Nestle one over-easy egg on top of each bowl so the yolk can be broken over the grits.

Drizzle about 2–3 tbs of the warm Cajun cream sauce over the shrimp and grits (divide evenly between bowls).

Scatter candied bacon bits over the top and finish with chopped chives or green onions and a light dusting of extra paprika if desired. Serve immediately with lemon wedges.