Entree: United States – District of Columbia, National Capital Region – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 cup (170 g) stone-ground grits
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 3 tbsp (42 g) unsalted butter, divided
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (4 oz / 113 g) sharp cheddar, shredded
- 2 tbsp (15 g) grated Parmesan cheese (optional)
- 1.5 lb (680 g) large shrimp, peeled and deveined (about 16–20 count)
- 4 slices (approx. 4 oz / 113 g) thick-cut bacon, chopped
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter (for shrimp sauce)
- 1 small shallot, finely chopped (about 1/4 cup / 40 g)
- 3 cloves garlic, minced (about 9 g)
- 1/4 cup (60 ml) dry white wine (or additional chicken stock)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (e.g., Tabasco), or to taste
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1.5 g) cayenne pepper (adjust to heat preference)
- 1 tsp (2 g) Creole or Cajun seasoning
- 3 scallions, thinly sliced (about 3 tbsp / 18 g)
- 2 tbsp (30 ml) chopped fresh parsley
- Lemon wedges for serving

Instructions

Short Description:
Creamy, cheesy stone-ground grits topped with shrimp sautéed in a spicy, buttery sauce with crisp bacon and scallions for a National Capital Region–style Shrimp and Grits.

Regional Notes:
This D.C. version emphasizes a rich, creamy, cheesy grits base and a spicy butter sauce for the shrimp, often finished with crisp bacon; the result is more sauce-forward and slightly more refined than rustic Southern versions, reflecting the city's restaurant influence.

1. Combine the chicken stock and milk in a medium saucepan and bring to a gentle boil over medium heat.
2. Slowly whisk in the stone-ground grits, reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender, about 25–30 minutes (follow package if different). If grits thicken too quickly, stir in up to 1/2 cup / 120 ml additional stock or milk.
3. When grits are creamy and tender, stir in 2 tbsp (28 g) unsalted butter, heavy cream, shredded cheddar, Parmesan (if using), 1 tsp kosher salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally.
4. While grits cook, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pan.
5. Add 1 tbsp (15 ml) olive oil to the skillet with the bacon fat if needed and raise heat to medium-high. Pat shrimp dry and season lightly with a pinch of salt, 1 tsp Creole seasoning, and a bit of black pepper.
6. Sear the shrimp in the hot skillet in a single layer, 1–2 minutes per side until just opaque; transfer shrimp to a plate (they will finish cooking in the sauce). Do not overcook.
7. Reduce heat to medium, add 2 tbsp (28 g) unsalted butter to the skillet. Add the chopped shallot and cook until softened, about 2 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
8. Deglaze the pan with 1/4 cup (60 ml) dry white wine (or chicken stock), scraping up browned bits. Let the wine reduce by half, about 1–2 minutes.
9. Stir in Worcestershire sauce, hot sauce, smoked paprika, cayenne, and the reserved crispy bacon. Return the seared shrimp to the skillet and toss to coat in the sauce; cook 1–2 minutes more until shrimp are cooked through and the sauce is glossy.
10. Remove skillet from heat and finish the sauce with 1 tbsp (15 ml) fresh lemon juice and 2 tbsp (30 ml) chopped parsley. Taste and adjust seasoning with salt, pepper, or additional hot sauce if desired.
11. To serve, divide the cheesy grits among warm bowls or shallow plates. Spoon the shrimp and bacon sauce over the grits, garnish with sliced scallions and extra parsley, and serve with lemon wedges.