Shrimp and Creamy Stone-Ground Grits with Bacon and Scallions
Ingredients
- 1 cupstone-ground cornmeal
- 4 cupschicken broth
- 4 tablespoonbutter
- ½ cupsharp cheddar cheese
- ·salt
- ·black pepper
- 4 ouncebacon
- 1 poundshrimp (large, peeled and deveined)
- 1yellow onion
- 3 clovegarlic
- ½ cuplow-sodium chicken broth
- ¼ cupdry white wine
- 1lemon
- 2 sprigfresh thyme
- 4scallions
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Peel and devein 1 pound large shrimp if not already done.
- 04
Chop 4 scallions, separating white and light green parts from dark green tops.
- 05
Cut 1 lemon into halves for juicing.
Method
- 01
Bring 4 cups chicken broth to a simmer in a large pot over medium heat. Whisk in 1 cup stone-ground cornmeal slowly to avoid lumps, stirring constantly. Reduce heat to medium-low.
- 02
Cook the grits for 30–35 minutes, stirring often to prevent sticking, until creamy and soft. The mixture should pull away slightly from the sides of the pot.
- 03
While grits cook, cook 4 ounces bacon in a large skillet over medium heat until crispy, about 7–8 minutes. Transfer to a paper towel and chop when cool. Set aside.
- 04
In the same skillet, sauté the diced onion and minced garlic over medium-high heat in the bacon fat for 2–3 minutes until softened and fragrant.
- 05
Add 1 pound shrimp to the skillet and cook for 2–3 minutes per side until pink and just cooked through. Season with salt and pepper. Transfer shrimp to a plate.
- 06
Pour 1/2 cup chicken broth and 1/4 cup dry white wine into the skillet, scraping up any browned bits. Add 2 sprigs fresh thyme. Simmer for 1–2 minutes to reduce slightly. Squeeze in lemon juice from 1 lemon. Return shrimp to the skillet and toss to coat. Remove from heat.
- 07
Finish the grits by stirring in 4 tablespoons butter and 1/2 cup sharp cheddar cheese. Taste and adjust salt and pepper.
- 08
Divide grits among bowls. Top each with shrimp and pan sauce, then scatter chopped bacon and fresh scallions over the top. Serve immediately.
Spice Tips
For a subtle kick, add 1/4 teaspoon cayenne pepper to the shrimp pan along with the wine. A pinch of smoked paprika adds depth. Red pepper flakes at the table let diners adjust heat to taste.
Grits can stick; stir often for a creamy texture. If the mixture gets too thick before serving, whisk in a splash of warm broth. Shrimp cook very quickly—don't overcook or they'll be rubbery. This dish is best served immediately while grits are at their creamiest.