Shrimp and Grits with Bacon and Scallions
Creamy cheddar grits under shrimp seared in bacon fat, finished with the fond and a squeeze of lemon.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Bring the chicken broth to a boil in a saucepan, whisk in the grits, and reduce the heat to low.
-
Cook, stirring often, until the grits are thick and no longer gritty on the tongue, about 5 minutes.
-
Stir in 2 tbsp butter and the cheddar until melted, then cover and set aside off heat.
-
Cook the bacon in a skillet over medium heat until crisp and the fat has rendered, then transfer to a paper-towel-lined plate.
-
Season the shrimp with the smoked paprika, cayenne, salt, and pepper.
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Add the shrimp to the bacon fat and cook until pink and just curled, about 2 minutes per side.
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Add the garlic and remaining 2 tbsp butter to the skillet and cook until fragrant, about 30 seconds.
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Off heat, stir in the lemon juice, scraping up the browned bits from the bottom of the skillet.
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Spoon the grits into bowls, top with the shrimp and pan sauce, and scatter with the bacon and scallions.
Notes
The broth is what separates these from wallpaper paste — grits cooked in water need the cheese and butter to do all the work, but grits cooked in chicken broth already taste like something before either goes in. Don’t rinse the skillet between the bacon and the shrimp; that fat is most of the dish.
Swap the bacon for sliced andouille if you want more heat and less cream underneath, and skip straight to browning it before the shrimp go in. Leftover grits reheat with a splash of broth or milk to loosen them back up.