Restaurants›Water Street Grill›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Water Street Grill
Time35m
Serves1

5 Shrimp, Grits, Bacon Pieces and Shredded Cheese

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Ingredients

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Grits

Shrimp & Toppings

Method

Grits

1

Boil liquids

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

2

Add grits

Slowly whisk in 1 cup grits to the simmering liquid to avoid lumps. Reduce heat to low so the grits gently simmer.

3

Simmer and stir

Cook grits, stirring frequently, until thickened and tender. For stone-ground grits this is about 25–30 minutes; for quick grits 5–7 minutes. Adjust heat to maintain a low simmer and stir to prevent sticking.

4

Finish grits

When grits are cooked to desired texture, remove from heat and stir in 2 tablespoons butter, 1 cup shredded sharp cheddar, 1 teaspoon salt and 1/2 teaspoon black pepper until butter and cheese are melted and fully incorporated. Keep warm while preparing shrimp.

Shrimp & Toppings

5

Prepare shrimp

Pat 5 large peeled and deveined shrimp dry with paper towels. Season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon smoked paprika and 1/8 teaspoon cayenne pepper.

6

Cook bacon (if not pre-cooked)

If using raw bacon, cook strips in a skillet over medium heat until crispy, about 6–8 minutes, turning occasionally. Remove bacon to paper towels, reserve 1 tablespoon bacon fat in skillet, and chop bacon into small pieces to measure 1/4 cup. If using pre-cooked bacon pieces, skip this step but warm briefly in the skillet if desired.

7

Sear shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter (or 1 tablespoon reserved bacon fat + butter) in a medium skillet over medium-high heat until butter foams. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Do not overcook. Remove shrimp to a plate and tent loosely with foil.

8

Make quick pan sauce

Reduce heat to medium, add 1 teaspoon minced garlic to the skillet and cook 20–30 seconds until fragrant. Add 1 teaspoon lemon juice and any accumulated shrimp juices from the plate; scrape browned bits from the pan. Stir briefly and remove from heat.

9

Assemble and garnish

Spoon warm cheesy grits into a shallow bowl or plate. Arrange the 5 cooked shrimp on top. Sprinkle 1/4 cup chopped bacon pieces over the shrimp and grits. Drizzle the pan sauce and any butter/garlic mixture over the shrimp. Garnish with 1 tablespoon thinly sliced chives or green onion. Serve immediately.