Shrimp and Grits
Stone-ground grits simmered slowly with milk and butter until loose and creamy, topped with shrimp cooked in bacon fat with garlic, lemon, and a little hot sauce for the pan sauce.
- 1
Bring the 4 cups water and the salt to a boil in a heavy saucepan. Whisk in the grits in a slow stream, lower the heat, and cover.
- 2
Cook the grits at a bare simmer for 40 minutes, whisking every 5 to 7 minutes and adding the milk in splashes as they thicken, until the grains are tender with no chalky center.
- 3
Beat in the butter and cheddar, taste for salt, and keep covered over the lowest heat.
- 4
Meanwhile, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes. Lift it out with a slotted spoon, leaving the fat behind.
- 5
Pat the shrimp dry and season with the pepper. Raise the heat to medium-high and cook them in the bacon fat for 1 1/2 minutes per side, until just opaque through. Move them to a plate.
- 6
Add the garlic to the skillet and cook 30 seconds, then pour in the 1/2 cup water and scrape up the browned bits. Simmer 2 minutes to reduce by half.
- 7
Stir in the lemon juice and hot sauce, return the shrimp and bacon, and toss for 30 seconds to coat.
- 8
Spoon the grits into bowls, top with the shrimp and pan sauce, and scatter the scallions over.
Ingredients
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup stone-ground grits
- 1 cup whole milk
- 3 tablespoons butter
- 4 ounces sharp cheddar cheese, grated
- 4 slices thick-cut bacon, chopped
- 1 1/4 pounds large shrimp, peeled and deveined
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1/2 cup water, for the pan sauce
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce
- 3 scallions, thinly sliced
Instructions
- 1
Bring the 4 cups water and the salt to a boil in a heavy saucepan. Whisk in the grits in a slow stream, lower the heat, and cover.
- 2
Cook the grits at a bare simmer for 40 minutes, whisking every 5 to 7 minutes and adding the milk in splashes as they thicken, until the grains are tender with no chalky center.
- 3
Beat in the butter and cheddar, taste for salt, and keep covered over the lowest heat.
- 4
Meanwhile, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes. Lift it out with a slotted spoon, leaving the fat behind.
- 5
Pat the shrimp dry and season with the pepper. Raise the heat to medium-high and cook them in the bacon fat for 1 1/2 minutes per side, until just opaque through. Move them to a plate.
- 6
Add the garlic to the skillet and cook 30 seconds, then pour in the 1/2 cup water and scrape up the browned bits. Simmer 2 minutes to reduce by half.
- 7
Stir in the lemon juice and hot sauce, return the shrimp and bacon, and toss for 30 seconds to coat.
- 8
Spoon the grits into bowls, top with the shrimp and pan sauce, and scatter the scallions over.