Shrimp and grits

Cook it at home: Greenville shrimp and grits

Stone-ground grits need slow, patient cooking. Make them first, then cook the shrimp at the very end so they stay sweet and snappy.

Pans and tools

• Heavy saucepan with a lid
• Whisk
• Wide skillet

You’ll need

• 1 cup (170 g) stone-ground grits
• 4 cups (950 ml) water
• 1 cup (240 ml) whole milk
• 1 tsp salt
• 3 tbsp (45 g) butter
• 1/2 cup (50 g) sharp cheddar, grated
• 1 1/2 lb (680 g) large shrimp, peeled and deveined
• Salt and black pepper
• 4 slices thick bacon, diced
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• Juice of 1 lemon
• 2 scallions, sliced
• Hot sauce, to serve

Steps

1. Bring the water, milk and salt to a gentle simmer. Whisk in the grits in a thin stream.
2. Turn the heat to low, cover and cook 45 to 55 minutes, whisking every 10 minutes, until the grits are creamy and no longer gritty. Add a splash of water if they tighten.
3. While the grits cook, fry the bacon in a wide skillet over medium heat for 6 to 8 minutes until crisp. Lift out the bacon and leave 2 tablespoons of fat in the pan.
4. Toss the shrimp with salt, pepper and the paprika. Heat the fat over medium-high until shimmering, then add the shrimp in one layer.
5. Cook 90 seconds, turn, then add the garlic and 1 tablespoon butter. Cook another 60 seconds until the shrimp are pink and curled. Pull off the heat and add the lemon juice.
6. Stir the 3 tablespoons butter and the cheddar into the grits off the heat until smooth. Taste and add salt.
7. Spoon the grits into warm bowls, top with the shrimp and pan sauce, then scatter the bacon and scallions. Serve with hot sauce.

Contains: ['shellfish', 'dairy'].

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