Ingredients:

  • 1 cup Stone-Ground Grits (avoid instant)
  • 2 cups Water
  • 2 cups Whole Milk
  • 4 Tbsp Unsalted Butter, cold, cut into cubes
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • 1 tsp Kosher Salt (for grits)
  • 1/2 tsp Black Pepper, freshly cracked
  • 4 strips Thick-Cut Bacon, diced
  • 5 lbs Large Shrimp (21/25 count), peeled and deveined
  • 1 medium Yellow Onion, finely diced
  • 1 stalk Celery, finely diced
  • 1 medium Green Bell Pepper, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1 Tbsp Cajun or Creole Seasoning
  • 1 tsp Smoked Paprika
  • 5 cups Chicken or Shrimp Stock, low sodium
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco), or to taste
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Bring Liquid to a Boil: In a heavy-bottomed saucepan, combine the water and milk with 1 tsp of salt. Bring to a rolling boil over medium-high heat.
  2. Add Grits: Slowly whisk the grits into the boiling liquid. Reduce the heat immediately to the lowest setting (a gentle simmer).
  3. Simmer and Stir: Cover the pot partially and simmer for 20–25 minutes. Stir every 5–7 minutes, scraping the bottom of the pot to prevent the grits from sticking and burning. The grits should be tender and thick.
  4. Finish Grits: Remove from heat. Stir in the 4 Tbsp of cold butter cubes and the grated cheddar cheese until melted and creamy. Check seasoning and set aside, covered.
  5. Render Bacon: In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and reserve for garnish. Leave the rendered fat (about 2–3 Tbsp) in the pan.
  6. Sauté the Trinity: Add the diced onion, celery, and bell pepper to the skillet. Sauté for 5–7 minutes until softened and translucent.
  7. Add Aromatics and Flour: Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute until fragrant. Sprinkle the 1 Tbsp of flour over the mixture and cook for 1 minute, stirring constantly, to create a light roux base.
  8. Deglaze and Simmer: Slowly whisk in the chicken or shrimp stock, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
  9. Season the Sauce: Stir in the Worcestershire sauce and hot sauce. Reduce heat to low and let the sauce simmer gently for 5–8 minutes, allowing the flavours to meld and the sauce to thicken slightly.
  10. Add Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the simmering sauce.
  11. Quick Cook: Cook for only 2–3 minutes, flipping once, until the shrimp turn opaque pink and are just cooked through. Do not overcook.
  12. Finish Sauce: Remove the skillet from the heat. Stir in the fresh lemon juice and half of the chopped parsley. Taste and adjust salt or cayenne as needed.
  13. Plate: Spoon a generous bed of the creamy cheddar grits into shallow bowls.
  14. Top & Garnish: Ladle the New Orleans BBQ Shrimp and sauce generously over the grits. Sprinkle with the reserved crispy bacon and the remaining fresh parsley. Serve immediately.