Shrimp And Grits Recipe

Toast grits (optional)

Place a medium saucepan over medium heat. Add the dry grits and toast, stirring, 1–2 minutes until they smell slightly nutty (optional step for deeper flavor).

Bring 4 cups water and 1 tsp salt to a gentle boil in the saucepan. Slowly whisk in 1 cup grits to prevent lumps.

Reduce heat to low, cover partially, and simmer, stirring occasionally, until thick and tender, 20–25 minutes (stone-ground may take up to 30). If grits become too thick, stir in up to 0.5 cup additional water or milk to reach desired consistency.

When grits are tender, stir in 1 cup milk, 2 tbs butter and 1 cup grated cheddar until melted and smooth. Season with 0.5 tsp black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally.

Pat 1 lb shrimp dry with paper towels. Toss with 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.5 tsp smoked paprika.

In a large skillet over medium heat, cook 4 slices bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving about 1–2 tbs bacon fat in the skillet (remove excess if more). Crumble bacon once cooled and reserve.

Add 1 tbs olive oil and 2 tbs butter to the skillet with the bacon fat. When butter foams, add the seasoned shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate (they will finish cooking in the sauce).

Reduce heat to medium-low and add 0.5 cup finely chopped yellow onion to the skillet. Sauté 3–4 minutes until softened. Add 3 minced garlic cloves and sauté 30 seconds until fragrant.

Stir in 1 cup seeded diced tomato and cook 2–3 minutes to warm through. Pour in 0.5 cup chicken stock, scraping up brown bits from the pan, then add 1 tbs lemon juice, 1 tsp hot sauce and 1 tsp Worcestershire sauce. Simmer 2–3 minutes until sauce reduces slightly.

Return seared shrimp and crumbled bacon to the skillet. Toss to coat in the sauce and simmer 1–2 minutes until shrimp are fully cooked and heated through. Taste and adjust seasoning with additional salt, pepper or hot sauce as desired.

Stir in 2 tbs chopped fresh parsley and 2 tbsp sliced green onions. Remove from heat.

Divide cheesy grits among 4 warmed bowls. Spoon shrimp and sauce over the grits, making sure to include bacon and pan sauce.

Dot each serving with 1 tbs extra butter if using, sprinkle with cracked black pepper and an extra pinch of parsley or green onion. Serve with lemon wedges for squeezing.