What you'll need
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 1 tsp salt
- 3 tbsp butter
- 1 cup shredded sharp cheddar
- 4 slices bacon, chopped
- 1 1/2 lb large shrimp, peeled and deveined
- 1 tbsp Cajun or Creole seasoning
- 3 garlic cloves, minced
- 1/2 cup chicken stock
- Juice of 1 lemon
- 2 scallions, sliced
- Chopped parsley, to serve
Method
Start the grits
Bring the water, milk, and salt to a boil in a heavy pot. Whisk in the grits, reduce the heat to low, cover, and cook for 35 to 45 minutes, stirring every 10 minutes and adding a splash of water if they get too thick.
Crisp the bacon
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Lift it out and leave about 2 tablespoons of fat in the pan.
Sear the shrimp
Toss the shrimp with the seasoning. Cook them in the bacon fat over medium-high heat for 2 minutes per side, until pink and just opaque. Add the garlic for the last 30 seconds.
Make the sauce
Pour in the stock and lemon juice and scrape up the browned bits. Simmer for 1 minute, then stir the bacon back in.
Finish the grits
Stir the butter and cheddar into the grits until melted and creamy. Season to taste.
Serve
Spoon the grits into bowls, top with the shrimp and sauce, and scatter with scallions and parsley.
Quick grits will work in a pinch, but stone-ground grits have a real corn flavor and texture that's worth the extra half hour.