Shrimp and grits is one of those dishes that exists in every Southern cookbook and on half the menus between Charleston and New Orleans, which makes it easy to underestimate. A good version — built on real stone-ground grits cooked low and slow, finished with sharp cheddar, and topped with shrimp in a bacon and garlic pan sauce — is something else entirely. This is that version.
The grits are the foundation and they deserve the time they ask for. Stone-ground grits have a depth of flavor that quick grits can’t match, and the difference shows in the bowl. Soaking them overnight in the fridge cuts the cooking time and improves the texture. Don’t rush the simmer.
Cheesy Stone-Ground Grits Serves 4
Ingredients
4–5 cups chicken broth or water (start with 4; add more as needed)
1 cup stone-ground grits, white or yellow
1 cup heavy cream or half-and-half
4 tbsp unsalted butter
2 cups sharp cheddar cheese, freshly shredded
½ tsp garlic powder
Salt and black pepper to taste
Pinch of cayenne (optional)
Method
If time allows, soak the grits in water overnight in the fridge and drain before cooking.
Bring 4 cups of broth to a boil in a heavy-bottomed pot. Add 1 tsp salt and the garlic powder. Slowly whisk in the grits to prevent lumps. Reduce heat to low, cover, and simmer 30–45 minutes, stirring every 5–10 minutes to prevent sticking. Add more broth if the grits become too thick before they’re fully tender.
Once the grits are tender and creamy, stir in the cream and butter. Cook uncovered for another 5–10 minutes. Remove from heat and fold in the cheese a handful at a time until melted and smooth. Taste and adjust seasoning. Keep warm over very low heat, stirring in splashes of broth as needed to maintain consistency.
Shrimp Topping
Ingredients
1–1½ lbs large shrimp, peeled and deveined
4–6 slices thick-cut bacon, chopped 3–4 G
arlic cloves, minced
4 scallions, whites and greens separated
Juice of 1 lemon
½ cup chicken broth
2–3 tbsp unsalted butter
Salt to taste
Smoked paprika and hot sauce (optional)
Method
Cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and set aside, leaving the fat in the pan.
Pat the shrimp dry and season with salt. Increase heat to medium-high and add the shrimp in a single layer. Cook 1–2 minutes per side until just pink. Remove and set aside.
Reduce heat to medium. Add butter, scallion whites, and garlic to the pan. Sauté for about a minute until fragrant. Deglaze with the lemon juice, scraping up the fond, then add the chicken broth. Let the sauce simmer and reduce slightly, then stir in the remaining butter.
Return the shrimp, bacon, and scallion greens to the pan. Add hot sauce or smoked paprika if using. Toss gently until everything is coated and the shrimp are heated through.
To serve: Spoon the grits into bowls and pile the shrimp on top with plenty of sauce. Garnish with parsley and a wedge of lemon.
