📝 About This Recipe
Transport your breakfast table to the misty shores of the Carolina coast with this elevated take on a Southern classic. This dish features stone-ground grits slow-simmered in a bath of cream and stock, topped with succulent wild-caught shrimp and a savory pan gravy enriched with smoky bacon and aromatics. It is the ultimate comfort food—a soul-warming balance of silky textures, sharp cheddar, and zesty spice that defines the heart of coastal brunch culture.
🥗 Ingredients
The Velvet Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium preferred)
- 1.5 cups Whole milk
- 1/2 cup Heavy cream
- 4 tablespoons Unsalted butter
- 1 cup Sharp white cheddar cheese (freshly shredded)
- 1 teaspoon Kosher salt (plus more to taste)
The Shrimp & Gravy
- 1 pound Large shrimp (peeled, deveined, tails on or off)
- 4 slices Thick-cut bacon (diced into 1/2 inch pieces)
- 1 tablespoon Old Bay seasoning (or cajun spice blend)
- 1 tablespoon Lemon juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 large Shallot (finely minced)
- 1 tablespoon All-purpose flour
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Fresh parsley (finely chopped for garnish)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, bring the chicken stock, milk, and salt to a gentle boil over medium-high heat.
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2
Slowly whisk in the stone-ground grits. Reduce the heat to the lowest setting and cover the pot tightly.
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3
Simmer the grits for 40-45 minutes, whisking vigorously every 10 minutes to prevent sticking and to release the starches for maximum creaminess.
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4
While the grits cook, toss the raw shrimp in a bowl with the Old Bay seasoning until evenly coated. Set aside.
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5
In a large skillet over medium heat, fry the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits and drain on a paper towel.
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6
Keep about 2 tablespoons of bacon fat in the skillet. Increase heat to medium-high and add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and just cooked through. Remove shrimp from the pan and set aside.
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7
In the same skillet, add the minced shallots. Sauté for 2 minutes until translucent, then add the garlic and cook for 30 seconds until fragrant.
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8
Sprinkle the flour over the shallots and garlic, whisking for 1 minute to create a light roux. Slowly whisk in a splash of chicken stock or water (about 1/4 cup) and the Worcestershire sauce to create a light pan gravy.
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9
Return the shrimp and bacon to the skillet. Stir in the lemon juice and half of the green onions. Turn off the heat.
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10
Check your grits. Once they are tender and have absorbed the liquid, stir in the heavy cream, butter, and shredded white cheddar until completely melted and glossy.
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11
Taste the grits and adjust seasoning with more salt or a crack of black pepper if needed.
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12
Spoon a generous portion of the cheesy grits into shallow bowls. Top with the shrimp mixture and the savory pan sauce.
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13
Garnish with the remaining green onions and fresh parsley. Serve immediately while piping hot.
💡 Chef's Tips
Use high-quality stone-ground grits rather than 'instant' for a superior, nutty texture. If the grits get too thick before serving, whisk in a small splash of warm milk or stock to loosen them. Don't overcook the shrimp; remove them the second they turn opaque to keep them tender and juicy. For an extra kick, add a few dashes of your favorite vinegar-based hot sauce to the pan gravy. Always grate your own cheese; pre-shredded cheese is coated in starch and won't melt as smoothly.
🍽️ Serving Suggestions
A crisp, chilled Mimosa or a spicy Bloody Mary. Sautéed garlicky kale or collard greens on the side. A warm, buttered buttermilk biscuit to soak up the extra gravy. Freshly sliced heirloom tomatoes with a pinch of sea salt. A cold glass of sweet tea with plenty of lemon.