Shrimp and Stone-Ground Grits

What You Need

Serves 4-6

For the grits:

• 4 cups water

• 2 cups whole milk, divided

• 1 teaspoon kosher salt

• 1 cup stone-ground grits (not instant or quick-cooking)

• 3 tablespoons unsalted butter

• 1 cup shredded sharp cheddar cheese (about 4 ounces)

• 1/4 teaspoon freshly ground black pepper

For the shrimp:

• 1 1/2 pounds large shrimp (21/25 count), peeled and deveined, tails on or off

• 1 teaspoon smoked paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon cayenne pepper (optional)

• 4 slices thick-cut bacon, chopped (optional but traditional in spirit — or substitute 2 tablespoons butter)

• 2 tablespoons unsalted butter

• 4 green onions, sliced, white and green parts separated

• 3 cloves garlic, minced

• 1/2 cup low-sodium chicken broth

• 1 tablespoon fresh lemon juice, plus lemon wedges for serving

• 1 teaspoon hot sauce, plus more for the table

• 2 tablespoons chopped fresh parsley

Directions

1. Start the grits: in a heavy saucepan, bring the water, 1 cup of the milk, and the salt to a gentle boil over medium heat. Slowly whisk in the grits in a steady stream to keep them from clumping.

2. Reduce the heat to low so the grits barely simmer. Cook, stirring often — especially along the bottom and corners — for 35 to 45 minutes, until the grits are thick, creamy, and tender to the bite. Stir in splashes of the remaining 1 cup milk as needed if they get too thick before they are tender.

3. Remove the grits from the heat. Stir in the butter, cheddar, and black pepper until melted and smooth. Cover and keep warm over the lowest heat, stirring now and then. If they thicken while waiting, loosen with a little warm milk or water.

4. Meanwhile, season the shrimp: pat the shrimp dry and toss with the smoked paprika, garlic powder, salt, black pepper, and cayenne if using.

5. If using bacon, cook it in a large skillet over medium heat for 6 to 8 minutes, until crisp. Move the bacon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the skillet (pour off any extra). If not using bacon, melt the butter in the skillet over medium-high heat.

6. Add the shrimp in a single layer. Cook about 2 minutes, turn, and cook 1 to 2 minutes more, just until the shrimp are pink, opaque, and cooked through to 145°F. Move the shrimp to a plate right away so they do not overcook.

7. In the same skillet over medium heat, melt the 2 tablespoons butter (skip if plenty of drippings remain). Cook the white parts of the green onions for 1 minute, then the garlic for 30 seconds.

8. Pour in the chicken broth and scrape up the browned bits. Simmer 2 to 3 minutes to reduce slightly. Stir in the lemon juice and hot sauce.

9. Return the shrimp (and bacon, if using) to the skillet and toss for about 30 seconds, just to coat and warm through.

10. Spoon the grits into warm bowls, top generously with shrimp and pan sauce, and finish with the green onion tops, parsley, and lemon wedges. Serve with hot sauce at the table.

Notes

• Grits wait for nobody — have the shrimp ingredients measured and ready before the grits finish, so everything lands hot at the same time.

• Leftovers keep up to 2 days in the refrigerator. Grits firm up when cold; reheat them gently with a splash of milk, stirring until creamy again. Reheat the shrimp just until warm so they stay tender.

Tips

• Stir stone-ground grits often. They settle and can scorch on the bottom if left alone. A flat-edged wooden spoon reaches into the corners best.

• Shrimp keep cooking off the heat, so pull them from the skillet as soon as they turn pink and opaque — plump and juicy beats curled and tough every time.

• For extra-creamy grits, finish with one more tablespoon of butter stirred in right before serving.