Ingredients:

  • 3 cups Water or Chicken Stock
  • 1 cup Whole Milk or Half-and-Half
  • 1 cup Stone-Ground Grits (Non-Instant)
  • 4 Tbsp Unsalted Butter, cubed
  • 6 oz Sharp Aged Cheddar Cheese, freshly grated
  • Salt and Black Pepper, to taste
  • 5 lbs Large Shrimp (21/25 count), peeled and deveined
  • 4 strips Thick-Cut Bacon or Pancetta, cut into 1/2-inch pieces
  • 1 medium Shallot or Small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1 cup Chicken Stock (Low Sodium)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • Olive Oil (As needed)

Instructions:

  1. Bring Liquid to a Boil: In a heavy-bottomed saucepan, combine the 3 cups of water/stock and 1 cup of milk. Bring the liquid to a rolling boil over medium-high heat, then season generously with salt and pepper.
  2. Add Grits and Whisk: Slowly whisk in the stone-ground grits, ensuring there are no lumps. Reduce the heat immediately to low—the mixture should barely simmer.
  3. Simmer and Stir: Cover the pot partially and simmer for 30–40 minutes, stirring frequently (every 5 minutes is ideal) to prevent sticking and maintain smoothness. If the grits become too thick, add a splash more milk or water.
  4. Finish the Grits: Once the grits are tender and creamy, remove from heat. Stir in the cubed butter until melted, followed by the grated cheddar cheese. Taste and adjust seasoning. Keep warm, covered.
  5. Render the Bacon: In the large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.
  6. Sauté Aromatics: Add the diced shallots/onions to the bacon fat and cook for 3–4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  7. Create the Base: Sprinkle the flour over the aromatics and cook, stirring constantly, for 1 minute (creating a quick roux) to cook off the raw flour taste.
  8. Build the Sauce: Slowly whisk in the chicken stock until the mixture thickens slightly. Stir in the Worcestershire sauce and hot sauce. Bring to a gentle simmer.
  9. Cook the Shrimp: Pat the shrimp dry and season lightly with salt and pepper. Increase the heat to medium-high. Add the shrimp to the simmering sauce and cook for 2–3 minutes per side, until pink, opaque, and just cooked through.
  10. Final Adjustments: Remove the pan from the heat. Stir in the fresh lemon juice and half of the reserved crispy bacon. Check the seasoning of the sauce.
  11. Plating: Divide the hot, creamy grits among serving bowls. Spoon the shrimp and plenty of the smoky sauce mixture directly over the centre of the grits. Scatter the remaining crispy bacon and fresh chopped parsley over the top for texture and colour. Serve immediately.