Shrimp and Grits

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Heavy-bottomed pot or Dutch oven for grits
• •Whisk

Instructions

1. 1

   Peel and prep the shrimp

   Peel and devein the shrimp, saving the shells if you want to make a quick stock. Pat the shrimp dry with paper towels. Wet shrimp steam instead of sear. Season lightly with salt, pepper, and a pinch of cayenne. Set aside at room temperature while you start the grits.

   For quick shrimp stock, simmer the shells in a cup of water for fifteen minutes, then strain. This adds depth to your sauce that store-bought stock cannot match.
2. 2

   Start the grits

   Bring the water and milk to a gentle boil in a heavy-bottomed pot. Add one teaspoon of salt. Pour the grits in a slow, steady stream while whisking constantly to prevent lumps. Reduce heat to low. The surface should barely bubble, like a mud pot in Yellowstone.

   Stone-ground grits from a working mill taste entirely different from supermarket versions. Anson Mills, Geechie Boy, or a local Southern mill will change your understanding of this dish.
3. 3

   Cook grits low and slow

   Stir the grits every few minutes, scraping the bottom and corners where they like to stick. Cook for thirty to forty minutes until they are creamy and tender, with no grittiness when you taste them. The texture should be like loose polenta, pourable but substantial. Add splashes of water if they thicken too much before becoming tender.

4. 4

   Render the bacon

   While the grits cook, place bacon pieces in a cold cast iron skillet. Turn heat to medium. Let the fat render slowly as the pan heats. This takes eight to ten minutes. You want the bacon crisp but not burnt, the fat clear and fragrant. Transfer bacon to a paper towel-lined plate, leaving the fat in the pan.

5. 5

   Build the vegetable base

   Add one tablespoon of butter to the bacon fat. Add the onion and bell pepper with a pinch of salt. Cook over medium heat until softened and the onion turns translucent, about five minutes. Add the garlic and cook until fragrant, thirty seconds more. The kitchen should smell like Sunday morning. Transfer vegetables to a bowl.

6. 6

   Sear the shrimp

   Increase heat to medium-high. Add one tablespoon of butter to the skillet. When it foams and the foam subsides, add the shrimp in a single layer. Do not crowd them. Let them cook undisturbed for ninety seconds until the edges turn pink and the bottoms are golden. Flip and cook sixty seconds more. The shrimp should curl into a loose C shape, not a tight O. Remove immediately.

   Shrimp go from perfect to rubbery in seconds. Pull them from the heat when they look barely done. They continue cooking as they rest.
7. 7

   Make the sauce

   Pour the stock into the hot skillet, scraping up any browned bits from the bottom. These fond bits hold concentrated flavor. Let the stock reduce by half, about two minutes. Return the vegetables to the pan. Add the lemon juice. Taste and adjust salt.

8. 8

   Finish the grits

   Stir the remaining two tablespoons of butter into the cooked grits. Taste again. Grits need more salt than you think. The texture should be creamy and flowing, not stiff. Add a splash of warm milk if needed.

9. 9

   Assemble and serve

   Spoon generous portions of grits into warm shallow bowls. Nestle the shrimp into the grits. Spoon the vegetables and pan sauce over and around. Scatter the crisp bacon, parsley, and scallions on top. Serve immediately. This dish waits for no one.

Chef Tips

• •Wild-caught American shrimp from the Gulf or Carolina coast have a sweetness and texture that farmed imports cannot match. Ask your fishmonger where they come from and when they arrived.
• •Save shrimp shells in a freezer bag. When you have enough, simmer them with aromatics for stock that transforms rice dishes, risottos, and sauces.
• •If fresh shrimp are unavailable, frozen shell-on shrimp are often fresher than the thawed shrimp in the case. They were frozen on the boat within hours of the catch.
• •Grits continue to thicken as they sit. Keep warm water nearby to loosen them just before serving.

Advance Preparation

• •Grits can be made up to two hours ahead and kept warm over very low heat, stirring occasionally and adding water as needed to maintain texture.
• •Shrimp must be cooked just before serving. There is no way around this. They do not reheat well.
• •Bacon can be rendered and vegetables sautéed several hours ahead. Reheat in the skillet before searing the shrimp.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)