Shrimp & Grits Recipe

Combine apple cider vinegar, water, sugar, and salt in a small bowl and stir until sugar and salt dissolve.

Place thinly sliced red onion in a jar or small bowl and pour the pickling liquid over the onion, pressing to submerge. Let sit at room temperature for at least 20 minutes or refrigerate for up to 24 hours. Drain before serving.

Heat 1/2 tablespoon olive oil in a small sauté pan over medium heat. Add minced shallot and cook until translucent, about 2 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add chopped tomatoes, brown sugar, red pepper flakes, red wine vinegar, and 1/4 teaspoon kosher salt. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until mixture thickens to a jammy consistency, 18–25 minutes. Taste and adjust salt or sugar as needed. Remove from heat and cool slightly; jam will thicken further as it cools.

Bring 3 cups water and 1 teaspoon kosher salt to a boil in a medium saucepan.

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent clumping, until tender and creamy, 20–25 minutes (follow package for exact time).

Stir in 1 cup whole milk and continue to cook 3–5 minutes until creamy and incorporated.

Remove from heat and stir in 2 tablespoons unsalted butter, 2 tablespoons cream cheese, and 1 cup grated sharp cheddar until melted and smooth. Season with 1/2 teaspoon freshly ground black pepper. Keep warm; if too thick, whisk in up to 2 tablespoons more milk or water to loosen.

Pat shrimp dry with paper towels. In a bowl, toss shrimp with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon fine sea salt, and 1/2 teaspoon black pepper until evenly coated.

Heat a cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add 2 tablespoons unsalted butter and swirl to melt.

Add the shrimp in a single layer, cooking without moving for 1 minute to obtain a sear, then flip and cook an additional 1 minute until shrimp are just opaque and cooked through (total 2–3 minutes depending on size). Remove shrimp to a plate.

Lower heat to medium, add the cooked shrimp back to the pan with 1 tablespoon hot sauce and 1 teaspoon fresh lemon juice. Toss for 30 seconds to coat and warm through, spooning pan juices over shrimp. Taste and adjust hot sauce or salt as needed.

Preheat oven to 350°F (175°C) if serving in individual cast-iron skillets and you want them very hot.

Divide the cheddar grits between two small cast-iron skillets or bowls (about 1/2 cup grits per serving). Smooth the top slightly.

Spoon 5 spicy-saucy Texas Gulf shrimp on top of each portion of grits.

Add a spoonful (about 1 tablespoon) of tomato jam next to the shrimp on each plate, and a small mound of drained pickled red onions.

Garnish with chopped chives, microgreens or parsley, and serve with lemon wedges to squeeze over shrimp.

If using cast-iron skillets and you prefer the dish piping hot, place assembled skillets in preheated oven for 5 minutes before serving.