Shrimp and Grits

Scale the recipe

Ingredients

• Large shrimp, peeled and deveined
  $ per oz · prices vary by store
• Stone-ground grits
  $ per cup · prices vary by store
• Whole milk
  $ per cup · prices vary by store
• Water
  $ per cup · prices vary by store
• Bacon
  $ per oz · prices vary by store
• Sharp cheddar cheese, shredded
  $ per oz · prices vary by store
• Butter, divided
  $ per tbsp · prices vary by store
• Garlic, minced
  $ per oz · prices vary by store
• Lemon, half juiced and half cut into wedges
  $ per each · prices vary by store
• Cajun seasoning
  $ per tbsp · prices vary by store
• Green onions, sliced
  $ per oz · prices vary by store
• Chicken stock
  $ per cup · prices vary by store

Steps

1. Bring the water, milk, and a big pinch of salt to a boil in a medium pot. Whisk in the grits in a slow stream.
2. Reduce the heat to low and cook 25-30 minutes, stirring often, until thick and creamy. (If using quick grits, follow the package time - usually 5-7 minutes.)
3. Stir in the cheddar and of the butter; cover and keep warm.
4. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6-8 minutes. Remove, crumble, and set aside; leave of drippings in the pan.
5. Pat the shrimp dry and season with the Cajun seasoning. Sear in the hot drippings 1-2 minutes per side until just pink; remove to a plate.
6. Add the remaining of butter and the garlic to the skillet; cook 30 seconds. Pour in the stock and lemon juice, scraping up the browned bits, and simmer 2-3 minutes until slightly reduced.
7. Return the shrimp to the pan and toss to coat. Spoon the grits into bowls, top with shrimp and pan sauce, and finish with bacon, green onions, and lemon wedges.