Shrimp & Grits Recipe

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

Slowly whisk in the stone-ground grits to avoid lumps. Reduce heat to low so the grits simmer gently.

Cook, stirring frequently, for 20–25 minutes until the grits are thick and the grains are tender. If they become too thick, add up to 1/4 cup extra milk or water to loosen.

Stir in 3 tbs unsalted butter, cream cheese, and grated cheddar until fully melted and smooth. Season with 1/2 tsp freshly ground black pepper and 1 tsp hot sauce if using. Taste and adjust salt as needed.

Keep warm over very low heat, stirring occasionally, while you prepare the shrimp.

Pat shrimp dry with paper towels and season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp cayenne. Lightly toss with 2 tbs all-purpose flour to coat.

In a large skillet over medium heat, cook 4 slices of bacon until crisp, about 6–8 minutes. Remove bacon to a paper towel-lined plate, reserving 1–2 tablespoons of bacon fat in the skillet.

Add 1 tbs olive oil and 2 tbs unsalted butter to the skillet with the reserved bacon fat and heat over medium. When butter foams, add the dredged shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Work in batches if needed. Remove shrimp to a plate and keep warm.

Add the diced onion to the skillet and sauté in the remaining fat over medium heat until translucent, about 4 minutes. Add minced garlic and the diced roasted red pepper (if using) and cook 30–45 seconds until fragrant.

Deglaze the pan with 3/4 cup low-sodium chicken stock, scraping up browned bits. Stir in 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp Creole or Cajun seasoning. Let the sauce reduce for 2–3 minutes until slightly thickened.

Crumble the cooked bacon and return it to the skillet along with the cooked shrimp. Toss gently to coat and warm through for 1–2 minutes. Stir in 2 tbs chopped fresh parsley and 2 tbsp chopped green onions. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Divide the cheesy grits among 4 warmed bowls.

Spoon the shrimp and sauce evenly over the grits.

Garnish each bowl with extra grated cheddar if desired, a sprinkle of chopped parsley, sliced green onions, and a lemon wedge on the side.

Serve immediately so the grits stay creamy and the shrimp remain hot.