Ingredients:

  • 4 cups Chicken Stock (low sodium)
  • 2 cups Whole Milk
  • 1 cup Stone-Ground Grits (Not instant or quick-cooking)
  • 4 Tbsp Unsalted Butter, cold and diced
  • 5 oz Sharp Cheddar Cheese, freshly grated
  • Salt and Freshly Ground Black Pepper, to taste
  • 4 rashers Streaky Bacon (or Pancetta), diced finely
  • 1 lb Large Raw Prawns (Shrimp), peeled, deveined, tails removed
  • 1 small Onion or Shallot, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1 cup Chicken Stock (low sodium)
  • 2 Tbsp Dry Sherry or White Wine (Optional)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Unsalted Butter, cold, for mounting the sauce
  • 2 Tbsp Fresh Parsley or Chives, chopped (For garnish)

Instructions:

  1. Combine Liquids: In the heavy saucepan, bring the 4 cups of chicken stock and whole milk to a vigorous simmer over medium-high heat. Season lightly with salt.
  2. Whisk and Reduce: Slowly stream the grits into the boiling liquid while continuously whisking vigorously to prevent lumps.
  3. Simmer: Reduce the heat immediately to the lowest setting. Cover and simmer for 30–40 minutes, stirring every 5 minutes initially, and then every 2 minutes towards the end, ensuring the bottom doesn't catch.
  4. Finish Grits: Once the grits are creamy and tender, turn off the heat. Stir in the 4 Tbsp of cold butter until melted, followed by the grated cheddar cheese. Season aggressively with salt and pepper. Cover and keep warm.
  5. Render Bacon: In the large skillet, cook the diced bacon over medium heat until crispy and the fat is fully rendered. Remove the crispy bacon pieces with a slotted spoon and set aside for garnish. Leave the bacon fat (drippings) in the pan.
  6. Sauté Aromatics: Add the diced onion/shallot to the bacon fat and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  7. Build Roux and Deglaze: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute. Deglaze the pan with sherry or wine (if using), scraping up any browned bits.
  8. Create the Sauce: Pour in the 1 cup of chicken stock, Worcestershire sauce, and hot sauce. Bring to a rapid simmer, stirring constantly, until the sauce thickens slightly (about 3 minutes).
  9. Cook the Shrimp: Add the peeled shrimp to the simmering sauce. Cook for only 2–3 minutes, stirring, until the shrimp turn pink and opaque. Do not overcook.
  10. Mount the Sauce: Remove the skillet from the heat. Stir in the final 2 Tbsp of cold butter and the fresh lemon juice. Taste and adjust seasoning.
  11. Plating: Spoon a generous amount of the creamy cheese grits into a shallow bowl. Spoon the shrimp and liberal amounts of the sauce over the centre of the grits. Garnish with the reserved crispy bacon bits and freshly chopped parsley or chives. Serve immediately.