Entree: United States – North Carolina (Southern United States) – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 1/2 cups (240 g) stone-ground grits (coarse)
- 4 cups (960 ml) low-sodium chicken stock
- 2 cups (480 ml) whole milk
- 4 tbsp (56 g) unsalted butter, divided
- 1 cup (113 g) sharp cheddar cheese, grated
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper, plus more to taste
- 1 lb (454 g) large shrimp, peeled and deveined (about 20–24), tails removed
- 6 slices (approx. 8 oz / 225 g) smoked bacon, chopped
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 1 small red bell pepper, diced (about 3/4 cup / 120 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 cup (120 ml) heavy cream
- 3 scallions (green onions), thinly sliced (about 1/2 cup / 45 g), whites and greens separated
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tsp (5 ml) hot sauce (optional)
- 2 tbsp (30 ml) olive oil (only if needed)

Instructions

Short Description:
Creamy stone-ground grits topped with sautéed local-style shrimp, smoky bacon, and a savory, lemony pan sauce for a complete Southern main course. Rich, comforting, and brightened with scallions and parsley.

Regional Notes:
This North Carolina variation emphasizes locally caught shrimp and extra-creamy stone-ground grits, with smoky bacon folded into the shrimp sauce for regional flavor. Compared with Lowcountry versions, it often favors a slightly thicker, cheesier grits base and the addition of bacon or country sausage common in North Carolina cookery.

1. Bring the chicken stock and whole milk to a gentle boil in a medium saucepan over medium-high heat. Slowly whisk in the grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, about 25–30 minutes for stone-ground grits. Stir in 2 tbsp (28 g) butter, the grated cheddar, 1/2 tsp kosher salt, and 1/4 tsp black pepper; cover and keep warm on very low heat, stirring occasionally.
2. While the grits cook, fry the bacon in a large skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the skillet (about 2–3 tbsp). If the skillet is dry, add up to 2 tbsp (30 ml) olive oil.
3. Add the chopped onion, white parts of the scallions, and diced red bell pepper to the bacon fat and cook over medium heat until softened, about 5–6 minutes. Add the garlic, smoked paprika, and cayenne and cook until fragrant, about 30 seconds.
4. Raise heat to medium-high and add the shrimp in a single layer. Season the shrimp lightly with salt and pepper. Cook until pink and just cooked through, about 1–2 minutes per side depending on size. Remove shrimp to a plate and set aside.
5. Reduce heat to medium and deglaze the skillet with Worcestershire sauce and lemon juice, scraping up browned bits. Stir in the heavy cream and the remaining 2 tbsp (28 g) butter; simmer until slightly thickened, about 2–3 minutes. Taste and adjust seasoning with additional salt, pepper, and hot sauce if using.
6. Return the cooked shrimp and chopped bacon to the skillet and toss in the sauce to coat and warm through, about 1 minute. Stir in half the chopped parsley and half the sliced scallions.
7. To serve, spoon a generous portion of creamy grits onto each plate (about 1 to 1 1/4 cups grits per serving). Top with an equal portion of the shrimp and bacon mixture. Garnish with remaining scallions, remaining parsley, and an extra grind of black pepper and a squeeze of lemon if desired.
8. Serve hot as a main course with a simple green vegetable or salad on the side for a complete Southern meal.