Shrimp and Grits

Ingredients

Steps

1. 1

   Bring the milk, chicken stock and salt to a boil, stirring as it heats. Lower the heat to medium-low and whisk in the grits. Keep whisking until it comes back to a simmer and thickens.

2. 2

   Cover and cook the grits on low for 90 minutes. Stir every 5 minutes, and after the first hour scrape the bottom well each time. Add water if they get too thick.

3. 3

   Cut the shrimp in half lengthwise, season with the salt and pepper, and refrigerate.

4. 4

   Dice the celery, onion, bell pepper and bacon. Mince the garlic. Grate the cheddar and Parmesan.

5. 5

   When the grits have about 40–45 minutes left, heat a Dutch oven over medium. Cook the bacon with a splash of oil and water for about 10 minutes, until it is rendered and browned but still flexible. Add another splash of water if the pot gets too dark. Move the bacon to a bowl.

6. 6

   Add the celery, onion, bell pepper and a pinch of salt. Cook over medium-high for 10–12 minutes, until tender and browned.

7. 7

   Add the garlic and cook for 2 minutes. Deglaze with a splash of water, then add the tomato paste and butter and cook for 1–2 minutes.

8. 8

   Reduce the heat to medium and stir in the flour, paprika and cayenne. Whisk in the chicken stock and Better Than Bouillon. Simmer for 5 minutes, until slightly thickened, then return the bacon to the sauce.

9. 9

   Add the seasoned shrimp to the sauce and cook over medium-low for about 3 minutes, until opaque. Taste and adjust the seasoning.

10. 10

    Once the grits are tender, stir in the butter, cheddar and Parmesan. Add a splash of stock if needed.

11. 11

    Spoon the grits into bowls and top with the shrimp and sauce. Garnish with minced chives and a squeeze of lemon juice.