Entree: United States – Southern United States – Shrimp and Grits (Creamy cornmeal porridge topped with savory sautéed shrimp)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 50 min

Ingredients

- 1 cup (170 g) stone-ground grits
- 4 cups (960 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 4 tbsp (57 g) unsalted butter, divided
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 lb (454 g) large shrimp, peeled and deveined (about 16–20)
- 4 slices (approx. 4 oz / 115 g) bacon, chopped
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 2 scallions, thinly sliced
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided

Instructions

1. In a medium saucepan bring the chicken stock to a simmer. Whisk in the grits, reduce heat to low and simmer, stirring frequently, until thick and tender (about 20–25 minutes for stone-ground).  
2. Stir in 2 tbsp (28 g) butter, the milk, and shredded cheddar until smooth. Season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper. Keep warm on the lowest heat, stirring occasionally.  
3. While grits cook, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, about 6–8 minutes. Transfer crisp bacon to a paper towel-lined plate, leaving the fat in the skillet.  
4. Add 1 tbsp (15 ml) olive oil to the bacon fat if needed and raise heat to medium-high. Add the chopped onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook 30 seconds until fragrant.  
5. Pat shrimp dry and season with the remaining 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, smoked paprika, and cayenne (if using). Add shrimp to the skillet in a single layer and cook until pink and opaque, about 1–2 minutes per side depending on size.  
6. Stir lemon juice and Worcestershire sauce into the shrimp, return the bacon to the pan, and toss to combine. Remove from heat and stir in remaining 2 tbsp (28 g) butter to finish, then sprinkle with sliced scallions.  
7. Spoon the cheesy grits into shallow bowls and top with the shrimp-and-bacon mixture. Serve immediately.