Shrimp and Grits

Nutrition · per serving

Steps

1. 1

   Bring the chicken broth and water to a boil in a medium saucepan. Whisk in the stone-ground grits in a steady stream to prevent lumps, then lower to a gentle simmer. Stir in the salt and black pepper.

   300 ml chicken broth200 ml water100 g stone-ground grits4 g fine salt1 g black pepper
2. 2

   Cook the grits for 18-20 minutes, stirring often and scraping the base of the pan so they do not catch. When the grains are tender and the mixture is thick but still loose, stir in the double cream and unsalted butter. Keep on very low heat and add a splash of water if they tighten too much.

   60 ml double cream20 g unsalted butter
3. 3

   While the grits cook, pat the shrimp dry. Slice the scallions, keeping the white and green parts separate, and finely chop the garlic. Season the shrimp with the smoked paprika, cayenne pepper, and black pepper.

   300 g raw shrimp, peeled and deveined40 g scallions, thinly sliced, whites and greens separated8 g garlic, finely chopped2 g smoked paprika0.5 g cayenne pepper1 g black pepper
4. 4

   Heat a large frying pan over medium heat and cook the diced bacon for 4-5 minutes until browned and the fat has rendered. If needed, lower the heat so it crisps without burning.

   80 g bacon, diced
5. 5

   Add the scallion whites and garlic to the bacon and cook for 30-60 seconds until fragrant. Add the seasoned shrimp and cook for 1-2 minutes per side, just until pink, curled, and opaque. Stir in the butter, lemon juice, and scallion greens, tossing to glaze the shrimp in the pan juices.

   40 g scallions, thinly sliced, whites and greens separated8 g garlic, finely chopped300 g raw shrimp, peeled and deveined15 g unsalted butter10 ml lemon juice
6. 6

   Spoon the creamy grits into warm bowls and top with the shrimp, bacon, and pan sauce. Serve immediately while the grits are soft and the shrimp are hot.

Origin & History

Shrimp and grits developed in the American South, especially in the coastal Lowcountry of South Carolina and Georgia, where fresh shrimp and ground corn were everyday staples. What began as a simple fisherman's breakfast evolved into a celebrated Southern restaurant dish, often enriched with bacon, butter, and cream.