Southern Shrimp and Grits: Creamy Cheddar Grits with Smoky Bacon and Garlic Shrimp

Bring the water (or water and milk) to a boil in a heavy saucepan with the salt. Whisk in the grits in a steady stream so no lumps form.

Serves 4

Ingredients

• 1 cup (160g) stone-ground grits
• 4 cups (950ml) water or half water, half whole milk
• 1 teaspoon fine sea salt, plus more to taste
• 1 cup (110g) sharp cheddar cheese, shredded
• 3 tablespoons unsalted butter
• 4 slices thick-cut bacon, chopped
• 1 lb (450g) large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh lemon juice
• 1/2 cup (120ml) chicken stock
• 3 scallions, thinly sliced

Instructions

1. Bring the water (or water and milk) to a boil in a heavy saucepan with the salt. Whisk in the grits in a steady stream so no lumps form.
2. Reduce the heat to low, cover and cook for 20 to 25 minutes, stirring every few minutes, until the grits are thick and creamy. Add a splash more water if they get too stiff.
3. Stir in the cheddar and 2 tablespoons of the butter until melted and smooth. Taste for salt, cover and keep warm off the heat.
4. While the grits cook, fry the bacon in a large skillet over medium heat until crisp. Lift out with a slotted spoon and leave the fat in the pan.
5. Pat the shrimp dry and toss with the smoked paprika, cayenne and a pinch of salt. Raise the heat to medium-high and sear the shrimp in the bacon fat for about 1 minute per side until just pink.
6. Add the garlic and cook for 30 seconds, then pour in the chicken stock and lemon juice and let it bubble for a minute, scraping up the browned bits.
7. Return the bacon to the pan with the remaining tablespoon of butter and swirl until the sauce is glossy and lightly thickened.
8. Spoon the cheddar grits into warm bowls, pile the shrimp and bacon on top and spoon over the pan sauce. Scatter with scallions and serve right away.
9. Shrimp and grits began as a simple fisherman's breakfast in the South Carolina Lowcountry, where shrimpers would cook the morning catch over hominy grits before heading out. Charleston chefs turned it into a brunch icon in the 1980s, and it has been a Southern staple ever since. On a cool October morning the creamy grits and smoky bacon make it exactly the kind of warming plate that eases you into a slow autumn weekend.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 38g
• Fat: 29g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 2g
• Sodium: 1150mg