Shrimp and Grits

Creamy cheddar grits topped with plump shrimp, crisp bacon and a garlicky, lemony pan sauce.

Prep

15 min

Cook

35 min

Total

50 min

Yield

4 servings

Ingredients

For the grits:
4 cups water (or half water, half milk)
1 tsp fine salt
1 cup stone-ground white grits
2 tbsp unsalted butter
1 cup shredded sharp cheddar
For the shrimp:
4 slices bacon, chopped
1 lb large shrimp, peeled and deveined
½ tsp paprika
Salt and black pepper
2 cloves garlic, minced
½ cup chicken stock
1 tbsp fresh lemon juice
3 green onions, sliced
2 tbsp chopped flat-leaf parsley

Method

Bring the water and salt to a boil. Slowly whisk in the grits, lower the heat, cover and cook, stirring often, until thick and creamy, 25 to 30 minutes. Add a splash of water if they get too stiff.
Stir the butter and cheddar into the grits. Keep warm.
Cook the bacon in a large skillet over medium heat until crisp. Lift it out and leave the fat in the pan.
Season the shrimp with paprika, salt and pepper. Cook in the bacon fat over medium-high heat until pink, 1 to 2 minutes per side. Move to a plate.
Add the garlic for 30 seconds, then the stock and lemon juice. Scrape up the browned bits and simmer 2 minutes.
Return the shrimp and bacon to the pan with the green onions. Spoon over bowls of grits and finish with parsley.

Kitchen note

Stone-ground grits take longer than instant but have far better flavor. Some brands need up to 45 minutes, so check the bag.

Where it comes from

A Lowcountry fisherman’s breakfast for generations. Chef Bill Neal’s 1985 version made it a Southern restaurant classic.