1. Start the Grits (They take the longest!) In a medium pot, bring the milk and chicken stock to a gentle boil. Whisk in the grits and a pinch of salt. Reduce heat to low, cover, and simmer for 45–60 minutes (for stone-ground). Whisk every 10 minutes. When tender, whisk in the butter and cheese. Keep warm.
2. Crisp the Bacon In a large skillet, fry the bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels, but keep the fat in the pan.
3. Sauté the Veggies and Shrimp In the bacon fat, sauté the bell pepper and the whites of the green onions for 3 minutes. Increase heat to medium-high and add the shrimp. Season with paprika, salt, and pepper. Sear the shrimp for 1–2 minutes per side until pink. Remove the shrimp and set aside (don’t overcook them!).
4. Make the Pan Gravy Sprinkle the flour into the remaining fat in the skillet. Whisk for 1 minute to cook out the raw flour taste. Slowly pour in the chicken stock, lemon juice, and hot sauce. Simmer for 3–5 minutes until it thickens into a glossy gravy.
5. Assemble Stir the shrimp and crispy bacon back into the gravy just to warm through. Spoon a generous portion of cheesy grits into a shallow bowl and ladle the shrimp and gravy over the top.
3 Tips for the Perfect Bowl
-
Stone-Ground is Non-Negotiable: Instant grits have the texture of sand. Stone-ground grits have a “tooth” and a deep corn flavor that can stand up to the rich gravy.
-
The “Yellow” vs. “White” Debate: White grits are generally milder and creamier; yellow grits have a stronger corn flavor. Both work, but white is more traditional for shrimp.
-
The Deglaze: Make sure to scrape the bottom of the skillet when adding the chicken stock for the gravy—those browned bits (fond) from the bacon and shrimp are where the flavor lives.
ADVERTISEMENT
