Entrée: United States – Shrimp and Grits

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Total 43 min

Ingredients

1 cup (160 g) stone-ground grits
2 cups (480 ml) low-sodium chicken stock
2 cups (480 ml) whole milk or water
1 tsp kosher salt, plus more to taste
2 tbsp (28 g) unsalted butter (for grits)
1 cup (100 g) shredded sharp cheddar cheese
1 / 4 cup (60 ml) heavy cream (optional)
Freshly ground black pepper, to taste
4 slices thick-cut bacon, chopped
1 lb / 450 g large shrimp (16 / 20), peeled and deveined
2 tsp Cajun or Creole seasoning
1 / 2 tsp smoked paprika
1 / 4 tsp cayenne pepper (optional)
1 small yellow onion, finely chopped (about 1 cup / 150 g)
1 / 2 green bell pepper, finely chopped (about 1 / 2 cup / 75 g)
3 cloves garlic, minced
1 / 4 cup (60 ml) dry white wine or 1 / 2 cup (120 ml) chicken stock
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) fresh lemon juice
2 tbsp (28 g) unsalted butter (for finishing the sauce)
2 scallions, thinly sliced
2 tbsp chopped fresh parsley
Hot sauce, to taste
Kosher salt and freshly ground black pepper, to taste
1 tbsp (15 ml) olive oil (if needed)

Instructions

Make the grits: In a medium saucepan, bring the chicken stock, milk, and 1 teaspoon kosher salt to a gentle boil over medium heat. Whisk in the grits, reduce heat to low, and simmer, stirring frequently, until thick and tender, 20 to 25 minutes (longer if very coarse).
Finish the grits: Off the heat, stir in 2 tablespoons butter, the cheddar, and the heavy cream (if using). Season with black pepper and additional salt to taste. Cover to keep warm.
Season the shrimp: Pat shrimp dry. In a bowl, toss with Cajun seasoning, smoked paprika, cayenne (if using), and a few grinds of black pepper. If your Cajun seasoning is low-sodium, add a pinch of salt.
Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, 6 to 8 minutes. Transfer bacon to a plate with a slotted spoon. Leave about 2 tablespoons drippings in the skillet (add a little olive oil if you need more fat).
Sauté aromatics: Add the onion and bell pepper to the skillet and cook, stirring, until softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 30 seconds.
Cook the shrimp: Push the aromatics to the edges and add the shrimp in a single layer. Cook until just turning pink on the first side, about 1 minute, then flip and cook 30 to 60 seconds more.
Build the sauce: Pour in the white wine (or chicken stock) and Worcestershire. Simmer 1 to 2 minutes, scraping up browned bits. Add the lemon juice, then reduce heat to low and swirl in 2 tablespoons butter until the sauce is glossy.
Finish: Return the bacon to the pan, stir in the scallions and parsley, and add hot sauce to taste. Adjust seasoning with salt and pepper.
Serve: Spoon creamy grits into bowls and top with the shrimp, vegetables, bacon, and pan sauce. Serve immediately.