Bacon-Butter Shrimp over Creamy Parmesan Grits
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 4 slicesbacon
- 4 clovesgarlic
- 2 cupswhole milk
- 1 cupvegetable broth
- ¾ cupcornmeal (polenta or quick-cooking grits)
- 3 tablespoonsbutter
- ½ cupParmesan cheese (finely grated)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1lemon
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 4 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Chop bacon into 1/2-inch pieces and cook in a large skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel, leaving 2 tablespoons fat in the pan.
- 02
In a separate pot, bring milk and broth to a simmer over medium heat. Slowly whisk in cornmeal, stirring constantly to avoid lumps. Cook for 5-7 minutes, stirring frequently, until thick and creamy.
- 03
Stir 2 tablespoons butter and Parmesan cheese into the grits. Season with 1/2 teaspoon salt and a pinch of black pepper. Keep warm on low heat.
- 04
Increase skillet heat to medium-high. Add 1 tablespoon butter to the bacon fat. Season shrimp generously with salt and pepper. Sear shrimp 2-3 minutes per side until pink and just cooked through; transfer to a plate.
- 05
Add minced garlic and red pepper flakes to the skillet, cook 30 seconds until fragrant. Return shrimp to pan, add the bacon, and squeeze juice from lemon over everything. Toss to warm through, about 1 minute.
- 06
Divide grits among bowls and top with shrimp, bacon, and pan sauce.
Spice Tips
For warmth and depth, add 1/4 teaspoon smoked paprika to the shrimp in step 4. For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh scallions or parsley scattered over the finished bowls adds brightness.
The grits can be made up to 30 minutes ahead and kept warm over low heat; add a splash of milk if they thicken too much. For a richer sauce, stir in an extra tablespoon of butter at the end.