Shrimp and Grits Recipe: Creamy, Cheesy & Southern-Style

Bring the water, chicken broth and salt to a boil in a medium heavy-bottomed saucepan. Pour in the grits in a slow, steady stream while whisking, then lower the heat to a gentle simmer. Cook, stirring regularly and scraping the bottom and sides, until the grains are tender; many old-fashioned grits take about 15–25 minutes, but brands and grinds vary. Taste a grain: there should be no dry, hard or sandy center. If needed, add more hot water or broth 1/4 cup at a time and continue cooking until tender.

Pat the shrimp very dry. Slice the scallions, mince the garlic, chop the bacon, measure the flour and broth, and juice the lemon. Put the Worcestershire sauce and hot sauce beside the stove before the skillet cooking begins.

Cook the bacon over medium heat until its fat has rendered and the pieces are deeply browned at the edges. Transfer the bacon to a plate with a slotted spoon. Spoon off excess fat, leaving about 2 tablespoons in the skillet for the shrimp; if the bacon rendered less, add a little olive oil to make up the difference.

Toss the dry shrimp with the Cajun or Creole seasoning and black pepper. Raise the skillet to medium-high, divide the shrimp roughly in half and cook in two batches so the pan stays hot enough to brown them. For each batch, cook about 1–2 minutes on the first side and about 1 minute on the second. Transfer each batch to a plate while the thickest centers are still just shy of finished. Add about 1 teaspoon olive oil before the second batch only if the skillet has become dry.

Check the fat left in the skillet after the shrimp come out. Leave about 1 tablespoon, spooning off obvious excess or adding a little olive oil if the pan is nearly dry. Reduce the heat to medium. Add the white and pale-green scallion pieces and cook for 30–60 seconds. Add the garlic, then stir in the flour about 20–30 seconds later. Cook the flour for about 1 minute, then gradually whisk in 3/4 cup chicken broth while scraping up the browned bacon-and-shrimp bits. Stir in the Worcestershire sauce and 1 teaspoon hot sauce. Simmer until the gravy is glossy and lightly coats a spoon. Add the reserved broth a little at a time if the sauce becomes too thick.

Once the corn itself is tender, turn the heat very low or take the pot off the burner. Stir in the butter and cream, then the cheddar. Let everything melt together for 30–60 seconds before judging the consistency. Add hot water or broth a splash at a time if the grits are too stiff; they should fall slowly from a spoon and spread after they land. Taste and season with salt and black pepper as needed.

Return the shrimp and any juices from the plate to the skillet. Toss for 30–60 seconds, until the centers are opaque and the shrimp are hot. Turn off the heat, then add the lemon juice, most of the parsley and most of the dark-green scallion tops. Taste the gravy and adjust the seasoning as needed.

Spoon the grits into warm shallow bowls. Add the shrimp and enough gravy to coat them and run lightly into the grits. Scatter over the crisp bacon, remaining scallion greens and parsley. Serve immediately with lemon wedges and hot sauce.