Shrimp and Grits

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 cup stone-ground grits
• 2 cups chicken broth
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 4 oz thick-cut bacon
• 1 1/2 lb large shrimp, peeled and deveined
• 3 garlic cloves
• 4 scallions
• 1 tbsp all-purpose flour
• 1/4 cup water
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. 1In a heavy 3-quart saucepan, combine the chicken broth and whole milk. Bring to a gentle simmer over medium heat, 4 to 5 minutes, watching so the milk does not scorch.
2. 2Whisk in the grits in a slow, steady stream so they do not clump. Reduce heat to low, cover partially, and cook 20 to 25 minutes, stirring every few minutes and scraping the bottom, until the grits are thick, tender, and creamy.
3. 3Stir in half the butter, all of the cheddar, and two-thirds of the salt and black pepper until the cheese melts and the grits look glossy. Cover and keep warm off the heat; they will loosen slightly as they rest.
4. 4While the grits cook, slice the bacon crosswise into 1/2-inch pieces. Mince the garlic. Thinly slice the scallions, keeping the white and green parts separate.
5. 5Pat the shrimp very dry with paper towels. Toss them with the remaining salt, black pepper, and the cayenne until evenly coated.
6. 6Set a 12-inch skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the pieces are crisp, 6 to 8 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the drippings in the pan.
7. 7Raise the heat to medium-high. Add the shrimp in a single layer and sear without moving until the undersides turn pink and lightly browned at the edges, about 90 seconds. Flip and cook 45 to 60 seconds more until just opaque. Transfer the shrimp to the bacon plate.
8. 8Lower the heat to medium. Melt the remaining butter in the skillet, then stir in the garlic and scallion whites. Cook until fragrant, about 45 seconds. Sprinkle in the flour and stir constantly for 30 seconds to form a pale, light roux that smells toasty, not raw.
9. 9Pour in the water, scraping up the browned bits from the pan bottom. Simmer 20 to 30 seconds until the liquid thickens into a thin gravy.
10. 10Return the bacon and shrimp to the skillet. Add the lemon juice and hot sauce and toss 30 to 60 seconds until everything is coated and the gravy smells bright and savory. Taste and adjust salt or heat if needed.
11. 11Fold in most of the scallion greens, reserving a small handful for garnish. Remove from heat.
12. 12Spoon a generous mound of warm grits into each bowl. Ladle the shrimp and gravy over the top, finish with the remaining scallion greens, and serve at once while the grits are still creamy.