Creamy Southern Shrimp and Grits

Quick facts

Ingredients

• 1 cup stone-ground grits

• 4 cups low-sodium chicken broth, divided

• 1 cup whole milk

• 1 cup sharp cheddar, shredded

• 2 tbsp butter, divided

• 1 lb large shrimp, peeled and deveined

• 4 slices bacon, chopped

• 1 small shallot, minced

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tbsp lemon juice

• 2 scallions, sliced

Step-by-step method

1. Bring 3 cups broth and milk to a gentle boil. Whisk in grits slowly, reduce heat and simmer 25–35 minutes, stirring often, until tender.

2. Stir cheddar and 1 tablespoon butter into the grits. Adjust with a splash of broth so they flow slowly from a spoon; season and keep warm.

3. Cook bacon in a large skillet until crisp. Transfer bacon out, leaving about 1 tablespoon fat. Season shrimp with paprika, salt and pepper.

4. Sear shrimp in one layer for 1–2 minutes per side, removing them as soon as opaque. Cook shallot and garlic 1 minute in the same skillet.

5. Add remaining broth and scrape up browned bits. Simmer until lightly thickened, finish with lemon and butter, then return shrimp and bacon briefly. Spoon over hot grits and add scallions.

How to know it is done

Use the texture, color and temperature cues in the method as well as the suggested time. Ovens, grills and ingredient sizes vary; for meat and seafood, confirm doneness with an instant-read thermometer.

Tips for the best result

• Stone-ground grits need time but give the best texture.

• Remove shrimp early; residual heat finishes them.

• Thin grits just before serving because they tighten as they stand.

Variations and substitutions

Adjust heat and seasonings to taste. When replacing a major ingredient, choose one with similar moisture and fat so the texture remains dependable. For a larger batch, double ingredients but cook in batches where needed.

Storage and reheating

Store components separately up to 3 days. Reheat grits with milk or broth and warm shrimp only briefly.

Approximate nutrition

Approximately 610 calories per serving. This is an estimate and varies with brands, substitutions and actual portion size.