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Per serving
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- 1
Start the grits
Bring 3 cups chicken stock to a boil in a medium saucepan over medium-high heat. Slowly pour in the quick grits, whisking constantly as you go so they don't clump. Reduce heat to medium-low and cook, stirring occasionally, until thick and tender, about 5 minutes.
- 2
Make the cheesy grits
Once the grits are cooked through, stir in 3 tablespoons of butter, 1/2 cup heavy cream, the cream cheese, sharp cheddar, and pepper jack. Stir until everything is melted and smooth. Season with salt and pepper, cover, and keep warm over low heat. If they get too thick, loosen with a splash of stock or cream.
- 3
Cook the bacon
In a large skillet over medium heat, cook the diced bacon until crispy. Transfer to paper towels to drain. Pour off half the drippings into a small bowl and reserve — leave the rest in the pan. You'll cook the shrimp in that fat.
- 4
Season and sear the shrimp
Toss the peeled and deveined shrimp in a little olive oil, then coat liberally on all sides with Cajun seasoning. Set the pan back over medium-high heat and sear the shrimp in the bacon drippings, about 2 minutes per side, flipping once, until they're pink and just cooked through. Work in batches if needed so you don't crowd the pan. Remove shrimp to a plate and tent loosely with foil.
- 5
Build the pan sauce
Lower the heat to medium and add 2 tablespoons butter to the same skillet. Once it melts, add the minced garlic and sliced scallions and cook until fragrant, about 2 minutes. Stir in the remaining 1/2 teaspoon Cajun seasoning, the red pepper flakes, and the Calabrian chili paste. Cook another minute, then pour in 1/3 cup chicken stock, scraping up any browned bits from the bottom. Add the lemon juice, Worcestershire sauce, and 2 tablespoons heavy cream. Whisk until the sauce comes together. Taste and adjust salt and pepper.
- 6
Finish and plate
Return the shrimp to the pan along with the chopped parsley and toss to coat in the sauce. Spoon the cheesy grits into bowls, top with the shrimp and a generous ladle of pan sauce, and finish with the crispy bacon bits scattered over the top. A final squeeze of lemon over the whole bowl never hurt anyone.
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Southern Shrimp and Grits
Created by: DeepSouthDiner
Ingredients
- 1 1/2 lb large shrimp
- 5 bacon strips
- 1 cup quick grits
- 3 cup chicken stock
- 1/3 cup chicken stock
- 5 tbsp butter
- 1/2 cup heavy cream
- 2 tbsp heavy cream
- 2 oz cream cheese
- 3/4 cup sharp cheddar
- 3/4 cup pepper jack cheese
- 3 garlic cloves
- 3 scallions
- 3 tbsp Cajun seasoning
- 2 tbsp Calabrian chili paste
- 1/2 tsp red pepper flakes
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 2 tbsp fresh parsley
- 0 tbsp olive oil
- salt and pepper
Instructions
- Start the gritsBring 3 cups chicken stock to a boil in a medium saucepan over medium-high heat. Slowly pour in the quick grits, whisking constantly as you go so they don't clump. Reduce heat to medium-low and cook, stirring occasionally, until thick and tender, about 5 minutes.
- Make the cheesy gritsOnce the grits are cooked through, stir in 3 tablespoons of butter, 1/2 cup heavy cream, the cream cheese, sharp cheddar, and pepper jack. Stir until everything is melted and smooth. Season with salt and pepper, cover, and keep warm over low heat. If they get too thick, loosen with a splash of stock or cream.
- Cook the baconIn a large skillet over medium heat, cook the diced bacon until crispy. Transfer to paper towels to drain. Pour off half the drippings into a small bowl and reserve — leave the rest in the pan. You'll cook the shrimp in that fat.
- Season and sear the shrimpToss the peeled and deveined shrimp in a little olive oil, then coat liberally on all sides with Cajun seasoning. Set the pan back over medium-high heat and sear the shrimp in the bacon drippings, about 2 minutes per side, flipping once, until they're pink and just cooked through. Work in batches if needed so you don't crowd the pan. Remove shrimp to a plate and tent loosely with foil.
- Build the pan sauceLower the heat to medium and add 2 tablespoons butter to the same skillet. Once it melts, add the minced garlic and sliced scallions and cook until fragrant, about 2 minutes. Stir in the remaining 1/2 teaspoon Cajun seasoning, the red pepper flakes, and the Calabrian chili paste. Cook another minute, then pour in 1/3 cup chicken stock, scraping up any browned bits from the bottom. Add the lemon juice, Worcestershire sauce, and 2 tablespoons heavy cream. Whisk until the sauce comes together. Taste and adjust salt and pepper.
- Finish and plateReturn the shrimp to the pan along with the chopped parsley and toss to coat in the sauce. Spoon the cheesy grits into bowls, top with the shrimp and a generous ladle of pan sauce, and finish with the crispy bacon bits scattered over the top. A final squeeze of lemon over the whole bowl never hurt anyone.