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The Creamy Grits Bring the milk, water, and a pinch of salt to a boil. Whisk in the grits, reduce heat to low, and cover. Simmer for 20–25 minutes, whisking occasionally. Once tender, stir in the butter and cheese.
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The Bacon Crisp In a large skillet, fry the bacon until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
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The Sauté Toss the shrimp in your seasoning. In the same skillet with the bacon fat, sauté the bell peppers until soft. Add the shrimp and cook for 2 minutes per side until pink and opaque.
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The Pan Sauce Stir in the garlic, lemon juice, and a splash of broth. Let it simmer for 1 minute to create a light gravy that coats the shrimp.
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The Assembly Spoon a generous portion of cheesy grits into a bowl. Top with the shrimp and pepper mixture, then garnish with the crispy bacon and scallions.
3 Tips for Success
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Whisking is Essential: Whisking the grits frequently releases their natural starches, making them creamy without needing excessive amounts of heavy cream.
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Don’t Overcook the Shrimp: Shrimp cook in a flash (usually 3–4 minutes total). Remove them from the heat the moment they curl into a “C” shape; if they curl into an “O,” they’ll be rubbery.
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Liquid Gold: Much like the Pasta alla Vodka technique, use a splash of liquid (broth or even a little white wine) to scrape up the browned bacon bits from the bottom of the pan—that’s where all the flavor lives.
The “Leftover” Remix
If you have leftover grits, let them chill in a square pan until firm. Slice them into squares and fry them in a skillet the next day to make Grits Cakes, which are amazing served alongside Air Fryer Chicken or topped with a fried egg.
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