Stave Shrimp + Grits Recipe

Bring 4 cups water and 1 cup whole milk to a gentle boil in a medium saucepan over medium-high heat. Add 1 tsp salt.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low so the grits simmer – stir frequently to prevent lumps.

Simmer, stirring often, until thick and creamy, about 20–25 minutes (check package for exact time). If mixture becomes too thick, stir in additional splash of water or milk.

Off heat, stir in 2 tbsp butter, 2 tbsp cream cheese, and 1 cup shredded sharp cheddar until fully melted and smooth. Adjust seasoning with ½ tsp black pepper and additional salt to taste. Keep warm, covered, on the lowest heat or a warm spot on the stove.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet.

Mix 3 tbsp softened butter with 2 minced garlic cloves, 1 tbsp chopped parsley, and ¼ tsp salt until combined.

Spread butter mixture onto bread slices. Toast in the oven 6–8 minutes until edges are golden and butter is melted; broil 30–60 seconds more if you want extra crispness. Keep warm.

Pat 1 lb peeled shrimp dry with paper towels. Season lightly with ½ tsp kosher salt, ½ tsp black pepper, 1 tsp smoked paprika, and 1 tsp Cajun seasoning; toss to coat.

In a large skillet over medium heat, cook 4 slices diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan. Reserve bacon for garnish.

If needed, add 1 tbsp olive oil to the bacon fat and heat until shimmering. Add sliced onion and both bell peppers to the skillet. Sauté until softened and beginning to brown, about 6–8 minutes.

Push vegetables to one side, add 2 tbsp butter to the pan, then add the seasoned shrimp in a single layer. Sear shrimp 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside.

Reduce heat to medium-low. Add minced 4 garlic cloves to the pan and sauté 30–45 seconds until fragrant, stirring with the vegetables. Sprinkle 1 tsp flour over vegetables and garlic; stir to combine and cook 1 minute to remove raw flour taste.

Pour in 3 tbsp chicken stock, scraping up any brown bits from the bottom of the pan. Stir in 1 tbsp lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce (optional). Bring sauce to a gentle simmer and cook 1–2 minutes until slightly thickened.

Return cooked shrimp and reserved bacon to the pan. Toss to coat in the sauce and warm through for 1 minute. Taste and adjust seasoning with remaining ½ tsp kosher salt and additional black pepper if needed. Stir in 2 tbsp chopped fresh parsley off heat.

To serve: spoon a generous portion of warm cheese grits into shallow bowls, top with several shrimp, peppers, onions and spooned pan sauce. Garnish with extra crumbled bacon and parsley. Serve with garlic toast on the side.