Shrimp & Grits Recipe

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

Slowly whisk in 1 1/2 cups stone-ground grits to prevent lumps. Reduce heat to low so the grits simmer gently.

Cook, stirring frequently (every 2–3 minutes), until the grits are thick and tender, about 25–30 minutes. If they become too thick, add up to 1/2 cup additional water or milk to reach desired consistency.

Stir in 2 tablespoons unsalted butter, 1 cup shredded sharp cheddar, 1 teaspoon salt, and 1/2 teaspoon black pepper until butter and cheese melt and grits are creamy. Keep covered on lowest heat while finishing shrimp, stirring occasionally.

Pat 1 lb shrimp dry with paper towels and season with 1/4 tsp cayenne, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1/2 tsp salt. Set aside.

In a large skillet over medium heat, add diced bacon (4 slices) and cook, stirring occasionally, until fat renders and bacon is crisp, about 6–8 minutes.

Using a slotted spoon, transfer cooked bacon to a plate lined with paper towel, leaving bacon fat in the skillet (about 2 tablespoons).

Add 1 tablespoon unsalted butter to the hot bacon fat. Add thinly sliced 1 medium yellow onion and sauté over medium heat until softened and beginning to caramelize, about 6–8 minutes.

Add 3 cloves minced garlic and sauté 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Sprinkle 1 teaspoon all-purpose flour over the onion and garlic and cook, stirring, 1 minute to remove raw flour taste; this will help thicken the sauce.

Gradually pour in 1 cup chicken stock while stirring to deglaze the pan and dissolve any brown bits. Bring to a gentle simmer and reduce for 2–3 minutes until sauce slightly thickens.

Stir in 1/2 cup heavy cream, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, and 1 tablespoon lemon juice. Simmer 1–2 minutes to incorporate flavors. Taste and adjust seasoning; add up to 1/2 teaspoon more salt if needed.

Return cooked bacon to the skillet and stir to combine.

Increase heat to medium-high. Add seasoned shrimp in a single layer and cook undisturbed 1–1.5 minutes until edges turn pink. Flip shrimp and cook another 1–1.5 minutes until opaque and just cooked through (total 3–4 minutes depending on size). Do not overcook.

Turn off heat, stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice (additional), and adjust seasoning with a pinch of salt or more hot sauce if desired.

Spoon a generous portion of the warm cheesy grits into shallow bowls or onto plates.

Ladle the bacon-cream shrimp and sauce over the grits, ensuring each serving gets shrimp, onions, and sauce.

Garnish with chopped scallions and an extra sprinkle of parsley. Serve immediately with warm French bread on the side for sopping the sauce.