Step by step

Method

4 steps

1. 1

   Start the grits: bring 4 cups water or chicken stock to a boil with 1 teaspoon salt. Whisk in 1 cup stone-ground or quick grits. Lower heat and simmer, stirring often, 15–25 minutes (5–8 for quick) until thick and creamy. Stir in 2 tablespoons butter and ½–1 cup shredded sharp cheddar; keep warm on low. Taste — they should be savory and spoonable, not watery or pasty.

2. 2

   Pat 1–1½ pounds large shrimp dry; season with salt, pepper, ½ teaspoon smoked paprika or Cajun seasoning, and a pinch of cayenne. Dice 4 slices bacon or 4 oz andouille; mince 3 garlic cloves; slice 3–4 scallions. Optional: ½ small onion diced.

3. 3

   In a wide skillet over medium, cook bacon until crisp, 6–8 minutes; scoop to a plate, leave about 2 tablespoons fat (add oil if needed). Soften onion 3–4 minutes if using; add garlic 30 seconds. Raise heat to medium-high, add shrimp in a single layer, and cook 1–2 minutes per side until just pink and curled — don't walk away. Splash in ¼ cup stock, white wine, or lemon juice and scrape the pan; stir in a knob of butter and the bacon. Taste for salt and heat.

4. 4

   Spoon grits into bowls, pile shrimp and pan sauce on top, finish with scallions and hot sauce. You want creamy cheesy grits under snappy seasoned shrimp — not gluey grits or rubbery overcooked shrimp.