Shrimp and Grits Recipe: Tips for Making Shrimp and Grits

For the grits:

• 4 cups water
• Kosher salt, to taste
• 1½ cups stone-ground grits
• ½ cup milk, room temperature
• 4 tablespoons butter, softened
• 1 cup grated sharp cheddar cheese
• ½ cup grated Parmesan cheese
• Freshly ground black pepper, to taste

For the shrimp:

• 2 pounds shell-on jumbo shrimp
• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 1 teaspoon smoked paprika
• 4 slices thick-cut bacon, diced
• 2 teaspoons Cajun seasoning
• 1 shallot, diced
• ½ cup diced red bell pepper
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves, chopped
• ¼ cup heavy cream
• 2 scallions, thinly sliced
• Lemon wedges, to serve
• Louisiana-style hot sauce, to serve (optional)

1. 1

   In a medium pot, season the water generously with salt and bring it to a boil.

2. 2

   Gradually whisk the grits into the boiling water to prevent any lumps.

3. 3

   Cook the grits over medium-high heat, whisking constantly for the first 5 minutes to activate the starches and keep any lumps from forming.

4. 4

   Reduce the heat to low and cook, stirring regularly, for 30 minutes. If the grits become too thick or stiff to stir, add more warm water in ¼-cup increments.

5. 5

   While the grits are cooking, peel and devein the shrimp and set the shrimp meat aside.

6. 6

   Heat a large skillet over medium heat and add the butter.

7. 7

   Stir in the shrimp shells and toast them in the butter until they turn pink and opaque, about 3–4 minutes.

8. 8

   Add the smoked paprika to the shrimp shells and cook for 1 more minute.

9. 9

   Add the chicken stock to the skillet and bring it to a boil.

10. 10

    Boil the shrimp stock for 2–3 minutes, then pour it into a bowl and wipe out the skillet.

11. 11

    Add the diced bacon pieces to the skillet and cook them over medium heat until the fat has rendered and the bits of bacon are crisp and sizzling.

12. 12

    Using a slotted spoon, remove the bacon bits from the pan and transfer them to a paper towel–lined plate, leaving the rendered bacon fat in the pan.

13. 13

    Toss the shrimp meat in the Cajun seasoning, and add the shrimp to the pan with the hot bacon fat.

14. 14

    Sauté the shrimp until they’re pink and turning opaque, but not fully cooked inside, 2–3 minutes. Remove the shrimp from the skillet and set them aside with the bacon bits, leaving any remaining fat and browned bits in the pan.

15. 15

    Taste the grits to check for doneness. Continue cooking until the grits are creamy and smooth, without any raw flavor or texture.

16. 16

    Whisk the milk and butter into the cooked grits and continue cooking until the butter melts and fully incorporates, another few minutes.

17. 17

    Stir in the cheddar cheese and Parmesan cheese and cover.

18. 18

    Meanwhile, finish the pan sauce.

19. 19

    Heat the remaining bacon fat in the skillet over medium-high heat.

20. 20

    Add the diced shallot, red pepper, and garlic, and cook until translucent and softened, 2–3 minutes.

21. 21

    Stir in the tomato paste and cook for another 2 minutes.

22. 22

    Strain the shrimp stock mixture into the skillet and bring it to a boil. Boil the gravy mixture until some of the liquid has reduced, about 3 minutes.

23. 23

    Stir in the fresh thyme and heavy cream.

24. 24

    Continue stirring the gravy until thickened, another 2 minutes or so.

25. 25

    Add the cooked shrimp back into the pan sauce and toss to coat.

26. 26

    Taste the shrimp mixture and grits for seasoning and adjust with salt and pepper as needed.

27. 27

    Whisk the cheesy grits once more, then spoon them into warm bowls.

28. 28

    Top the grits with the shrimp and spoon pan sauce over the top.

29. 29

    Garnish the shrimp and grits with fresh green onion and lemon wedges, and serve with hot sauce on the side, if desired.

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