Shrimp and Grits
Quick answer
Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat.
What makes this special
- Shrimp and grits layers sauteed shellfish over stone-ground cornmeal enriched with melted cheese.
- Adding grits gradually while stirring constantly prevents lumps
- Cooking shrimp in rendered bacon fat transfers smoky and savory depth
Key ingredients
Core cooking flow
- 1 Pour 250 ml water and 250 ml milk into a saucepan and bring them to a boil over medium heat.
- 2 Lower the heat and simmer the grits for about 15 minutes, stirring often.
- 3 When the grits look smooth and thick like porridge, stir in 70 g cheddar and 25 g butter until melted.
Shrimp and grits layers creamy, cheese-enriched grits beneath sauteed shrimp cooked in rendered bacon fat. The grits are whisked gradually into a mixture of boiling water and milk, then stirred frequently over low heat for about fifteen minutes until they reach a smooth, porridge-like consistency. Cheddar cheese and butter folded in at the end add richness and a slight tang. Bacon is rendered until crisp first, and its fat becomes the cooking medium for the shrimp, transferring smoky, salty depth into each piece. Paprika dusted over the shrimp before cooking contributes warm color and a mild earthy note. The shrimp should be pulled from the heat the moment they turn opaque - even a minute too long makes them rubbery.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Pour 250 ml water and 250 ml milk into a saucepan and bring them to a boil over medium heat.
When the surface bubbles, slowly stream in 120 g grits while whisking constantly to prevent lumps.
- 2Control
Lower the heat and simmer the grits for about 15 minutes, stirring often.
Scrape the bottom and corners of the pan so the mixture stays smooth and does not stick or scorch.
- 3Step
When the grits look smooth and thick like porridge, stir in 70 g cheddar and 25 g butter until melted.
If they tighten too much, loosen them with small splashes of milk.
- 4Control
Heat a skillet over medium heat and cook 60 g bacon until crisp and its fat has rendered.
Lift out the bacon pieces, but leave the flavorful fat in the skillet for the shrimp.
- 5Heat
Add 220 g shrimp and 1 teaspoon paprika to the same skillet and saute in the bacon fat.
Cook just until the shrimp turn opaque and pink, then turn off the heat immediately to keep them tender.
- 6Finish
Season the shrimp with salt and pepper after the heat is off.
Spoon the warm grits into bowls, top with the shrimp and crisp bacon, and serve right away while the grits are still creamy.
After the steps
Pick a recipe that fits this dish.
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