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Shrimp and Grits

A bowl of creamy Southern shrimp and grits topped with sautéed shrimp, crispy bacon, and green onions
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 ½ cups chicken stock
  • 1 cup stone-ground grits
  • 1 cup whole milk
  • 6 tablespoons unsalted butter
  • 1 cup shredded sharp white cheddar cheese
  • 1 teaspoon kosher salt
  • 6 slices thick-cut bacon, finely chopped
  • 1 pound large shrimp, peeled and deveined (tails on or off)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper, (optional)
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, finely chopped
  • 3 green onions, white and green parts, thinly sliced
  • ¼ cup chopped Italian parsley
  • Lemon wedges, for serving

Method

  1. Bring 4 cups of the chicken stock to a boil, over high heat, in a medium saucepan. Slowly whisk in the grits, then reduce the heat to low. Cover and simmer, stirring often, until thick and tender, 20 to 25 minutes. Stir in the milk, 3 tablespoons of the butter, cheese, and ½ teaspoon of the salt until smooth and creamy. Cover and keep warm over low heat. 
  2. Meanwhile, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, discarding all but 2 tablespoons of the bacon fat.
  3. Add the shrimp to the bacon fat. Season with the paprika, cayenne, if using, and the remaining ½ teaspoon of salt. Cook until the shrimp is just pink, 1 to 2 minutes per side. Transfer to a plate.
  4. To the same skillet, add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook until caramelized, about 1 minute. Add the cherry tomatoes, bell pepper, and remaining ½ cup of chicken stock, scraping up any browned bits from the bottom of the pan. Cook until the tomatoes and peppers soften and the sauce has thickened slightly, 3 to 5 minutes more. Whisk in the remaining 3 tablespoons of butter until glossy. 
  5. Return the shrimp and bacon to the skillet and toss to coat. Stir in the scallions and parsley.
  6. Divide the grits among 4 shallow bowls. Top with the shrimp mixture and drizzle any extra sauce. Serve with lemon wedges on the side.