📝 About This Recipe
This elevated take on a Southern coastal classic transforms humble stone-ground corn into a luxurious, creamy foundation for succulent, spice-kissed shrimp. We’ve infused the grits with sharp cheddar and mascarpone for a 'breakfast-for-dinner' experience that feels like a warm hug in a bowl. Balanced with smoky bacon, bright lemon, and a hint of heat, this dish is the ultimate testament to the magic of simple, high-quality ingredients.
🥗 Ingredients
The Creamy Grits
- 1 cup Stone-ground white or yellow grits (not instant or quick-cooking)
- 2 cups Chicken stock (low sodium preferred)
- 2 cups Whole milk (for richness)
- 4 tablespoons Unsalted butter (divided)
- 1.5 cups Sharp white cheddar cheese (freshly grated)
- 2 tablespoons Mascarpone or cream cheese (at room temperature)
- to taste Kosher salt and black pepper
The Shrimp & Aromatics
- 1.5 pounds Large shrimp (peeled and deveined, tails on or off)
- 4 slices Thick-cut bacon (diced)
- 1 teaspoon Smoked paprika
- 3 cloves Garlic (minced)
- 1 small Shallot (finely minced)
- 1 tablespoon Fresh lemon juice (plus wedges for serving)
- 1 teaspoon Worcestershire sauce
- 3 stalks Green onions (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the chicken stock, milk, and 2 tablespoons of butter. Bring the mixture to a gentle boil over medium-high heat.
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2
Slowly whisk in the grits and a pinch of salt. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, whisking every 10 minutes to prevent sticking and to release the starches for maximum creaminess.
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3
While the grits cook, pat the shrimp completely dry with paper towels. Toss them in a bowl with the smoked paprika, a pinch of salt, and black pepper.
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4
In a large skillet over medium heat, cook the diced bacon until crisp and the fat has rendered. Use a slotted spoon to remove the bacon bits to a paper towel, leaving the fat in the skillet.
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5
Increase the skillet heat to medium-high. Add the shrimp in a single layer. Sear for about 1-2 minutes per side until pink and just opaque. Remove the shrimp from the pan and set aside on a plate.
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6
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, sauté the shallots and minced garlic for 1 minute until fragrant but not browned.
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7
Deglaze the skillet with the lemon juice and Worcestershire sauce, scraping up any browned bits (fond) from the bottom of the pan.
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8
Return the shrimp and the cooked bacon bits to the skillet. Toss briefly to coat in the garlic butter sauce, then remove from heat so the shrimp don't overcook.
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9
Check your grits. Once they are tender and have absorbed the liquid, stir in the grated cheddar and mascarpone until completely melted and glossy.
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10
Taste the grits and adjust seasoning with salt and pepper. If they are too thick, whisk in a splash of warm milk or stock to reach your desired consistency.
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11
Spoon a generous portion of the cheese grits into shallow bowls. Top with the shrimp mixture and drizzle the remaining garlic butter from the pan over the top.
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12
Garnish with sliced green onions and fresh parsley. Serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Always use stone-ground grits for the best texture; instant grits lack the nutty depth required for this dish. If your grits finish before the shrimp, keep them covered on the lowest heat setting and add a splash of liquid right before serving to loosen them up. Don't crowd the pan when searing shrimp; work in batches if necessary to ensure they sear rather than steam. For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper to the shrimp seasoning. Grating your own cheese is essential; pre-shredded cheeses are coated in potato starch which prevents the grits from becoming perfectly smooth.
🍽️ Serving Suggestions
A crisp, chilled glass of Sauvignon Blanc or a dry Rosé cuts through the richness of the cheese perfectly. Serve with a side of sautéed garlicky kale or collard greens for a pop of color and nutrition. A piece of crusty sourdough bread is ideal for mopping up any leftover garlic butter sauce. For a true Southern experience, serve with a side of fried green tomatoes. Finish the meal with a light fruit salad or a slice of lemon pound cake.