Entree: United States – Mississippi (Gulf Coast) – Gulf Coast Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1 cup (170 g) stone-ground grits
- 3 cups (720 ml) low-sodium chicken stock, plus 1/2 cup (120 ml) reserved for the shrimp sauce
- 1 cup (240 ml) whole milk
- 3 tbsp (42 g) unsalted butter, divided
- 4 oz (113 g) sharp cheddar cheese, shredded
- 1 lb (454 g) Gulf shrimp, peeled and deveined (tails optional)
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 3 cloves garlic, minced
- 3 scallions (green onions), whites and greens separated and thinly sliced
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1/2 tsp (2 g) cayenne pepper, or to taste
- 1/2 tsp (2 g) smoked paprika (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

Short Description:
Creamy stone-ground grits topped with locally caught Gulf shrimp sautéed in bacon fat, garlic, and a bright lemon-Worcestershire pan sauce — a Mississippi Gulf Coast staple served as a hearty main course.

Regional Notes:
This Mississippi Gulf Coast version emphasizes locally caught shrimp and the use of crisp bacon and its drippings to build the sauce, yielding a smoky-savory profile. The grits are cooked creamy with stock and milk and finished with sharp cheddar, differing from thinner or purely cream-based grits found elsewhere.

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the bacon fat in the skillet.
2. Make the grits: In a medium saucepan, bring 3 cups (720 ml) chicken stock and 1 cup (240 ml) whole milk to a gentle boil. Slowly whisk in 1 cup (170 g) stone-ground grits. Reduce heat to low and simmer, uncovered, stirring frequently, until thick and tender, 20–30 minutes for stone-ground (follow package times if using quicker grits). If mixture thickens too fast, add a splash of reserved stock or water.
3. Finish the grits: When grits are creamy and tender, stir in 2 tbsp (28 g) butter, 4 oz (113 g) shredded sharp cheddar, and salt and pepper to taste. Keep warm on very low heat, stirring occasionally.
4. Prepare the shrimp: While grits cook, pat the shrimp dry and season with salt, pepper, 1/2 tsp (2 g) cayenne, and 1/2 tsp (2 g) smoked paprika if using.
5. Sauté aromatics: Return the skillet with bacon fat to medium heat. Add the minced shallot and the white parts of the scallions; sauté 2–3 minutes until softened. Add 1 tbsp (14 g) butter and the minced garlic, cooking 30–45 seconds until fragrant.
6. Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer; cook until pink and just cooked through, about 1–2 minutes per side depending on size. Do not overcook.
7. Build the sauce: After shrimp are cooked, add 1/2 cup (120 ml) reserved chicken stock to deglaze the pan, scraping browned bits. Stir in 1 tbsp (15 ml) Worcestershire sauce and 2 tbsp (30 ml) lemon juice; simmer 1 minute to slightly reduce. Return the crisp bacon to the pan, stir in chopped parsley and the green parts of the scallions, and taste to adjust salt, pepper, or cayenne.
8. Plate: Spoon a generous portion of creamy grits into each bowl or plate. Top with several shrimp and spoon pan sauce and bacon over the grits. Garnish with extra parsley and lemon wedges.
9. Serve: Serve immediately while hot as a complete main course.