Southern Shrimp and Grits

Method

1. Start the grits

   Combine 720 ml of water, 240 ml of whole milk, and 3 g of kosher salt for grits in a heavy saucepan and bring to a bare simmer over medium-high heat, stirring so the milk does not scorch. Reduce the heat to low. Whisk in 170 g of stone-ground grits in a slow stream, then cook for 25 to 35 minutes, stirring thoroughly every 3 to 4 minutes and scraping the bottom and corners of the pan. Begin checking at 25 minutes; the grits should be tender, creamy, and thick enough to hold a soft trail from the spoon.

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2. Prepare the shrimp and aromatics

   While the grits cook, grate 85 g of sharp cheddar cheese. Cut 85 g of thick-cut bacon crosswise into small pieces. Cut 1 green bell pepper into small dice. Slice 4 scallions, keeping the pale parts separate from the green tops, and mince 3 garlic cloves. Peel and devein 680 g of large raw shrimp if needed, then pat dry with paper towels. Season with 1.5 g of kosher salt for shrimp, 1 g of black pepper, 2 g of smoked paprika, and 0.5 g of cayenne pepper. After handling raw shrimp, wash your hands and clean any board, knife, or bowl that touched it before using those items for ready-to-eat ingredients.

3. Cook the bacon and vegetables

   Set a wide skillet over medium heat. Add the prepared bacon and cook for 5 to 7 minutes, stirring occasionally, until crisp and the fat has rendered. Transfer the bacon to a clean plate with a slotted spoon. Leave about 2 tablespoons of drippings in the skillet. Add the diced bell pepper and pale scallion parts; cook for 3 to 4 minutes until softened at the edges. Add the minced garlic and stir for about 30 seconds, just until fragrant.

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4. Sear the shrimp safely

   

   Add 14 g of unsalted butter for shrimp to the skillet and raise the heat to medium-high. Arrange the seasoned shrimp in one layer; work in batches rather than crowding the pan. Cook the first side for about 1 to 2 minutes, then turn and cook for 1 to 2 minutes more. Check the largest shrimp with a food thermometer and continue cooking until the center reaches 63°C/145°F and the flesh is firm, pearly, and opaque. Move cooked shrimp to a clean plate; never return it to the plate that held it raw.

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5. Build the pan sauce

   Pour 240 ml of low-sodium chicken stock and 15 ml of Worcestershire sauce into the skillet. Bring to a lively simmer and scrape up the browned bits with a wooden spoon. Cook for 3 to 5 minutes, beginning to check at 3 minutes, until the liquid reduces by roughly one-third and lightly coats the spoon. Return the cooked bacon and shrimp to the skillet, add 30 ml of lemon juice, and toss for about 30 seconds so everything is hot and glossy. Remove the skillet from the heat promptly to avoid overcooking the shrimp.

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6. Finish the cheddar grits

   

   When the grits are fully tender, remove the saucepan from the heat. Whisk in 28 g of unsalted butter for grits until melted, then fold in the grated cheddar a handful at a time until smooth. The grits should flow slowly from the spoon; whisk in a small splash of hot water when needed to loosen them. Taste and adjust the seasoning only after the cheese is incorporated.

7. Assemble and serve

   

   Divide the hot cheddar grits among shallow bowls. Spoon the shrimp, bacon, vegetables, and pan sauce over the center, then scatter the scallion greens on top. Pass hot sauce (optional) at the table and serve immediately while the grits are soft and the shrimp are still juicy.

Smart Substitutions

• No stone-ground grits? Use regular grits and follow their package timing, stopping when the grains are tender rather than relying on the time listed here.
• Prefer a bacon-free version? Cook the vegetables in olive oil and add a little extra smoked paprika for a similar smoky direction.
• No sharp cheddar? Use Monterey Jack for a milder bowl or smoked Gouda for deeper flavor.
• No chicken stock? Use low-sodium seafood stock or vegetable stock and adjust the final seasoning after reduction.

Tips and Variations

• Keep the grits over low heat after whisking; vigorous boiling can scorch the milk before the grains soften.
• Dry shrimp brown more readily, so blot them well before seasoning and cook in batches when the skillet looks crowded.
• Add lemon juice after reducing the stock so its brightness stays clear instead of cooking away.

What Went Wrong?

• Grits are lumpy Whisk firmly while adding the grits in a slow stream. For existing lumps, press them against the side of the pan with the whisk as the mixture simmers.
• Grits are gritty after 25 minutes Continue cooking on low, stirring often and adding a small splash of hot water when the pot looks tight. Stone-ground grits sometimes need the full 35 minutes.
• Shrimp released water instead of browning Raise the heat, leave more space between shrimp, and cook the next batch in a dry, fully heated skillet.
• Pan sauce tastes too salty Stir in a splash of unsalted stock or water before returning the shrimp, then balance with a little more lemon juice.

Nutrition Estimate

• Fiber: 3 g per serving
• Sodium: 1290 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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