Ingredients:

  • 1 cup Stone-Ground Grits (not instant)
  • 3 cups Chicken Stock (low sodium)
  • 1 cup Whole Milk
  • 4 Tbsp Unsalted Butter, divided
  • 1 cup Sharp Cheddar Cheese, grated
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 slices Thick-Cut Bacon, diced
  • 5 lb Large Shrimp (16/20 count), peeled, deveined, tails removed
  • 1 Tbsp All-Purpose Flour
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Celery, finely diced
  • 1/2 cup Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 5 cups Chicken Stock (low sodium)
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Hot Sauce (e.g., Tabasco or Crystal)
  • 1 Tbsp Cajun or Creole Seasoning
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. In a heavy-bottomed 3-quart saucepan, bring 3 cups of chicken stock, whole milk, and 2 Tbsp of butter to a boil. Season lightly with salt and pepper.
  2. Slowly whisk the grits into the boiling liquid in a steady stream to prevent clumping. Reduce the heat immediately to the lowest setting. Cover the pot partially and cook for 30–35 minutes, stirring vigorously every 5 minutes, scraping the bottom thoroughly to prevent sticking.
  3. While the grits cook, start the sauce. In a large skillet, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon bits (reserve for garnish) and drain all but 2 Tbsp of the rendered fat.
  4. Add the diced onion, celery, and bell pepper (the holy trinity) to the reserved bacon fat. Sauté over medium heat for 6-8 minutes until the vegetables are softened and translucent.
  5. Stir in the minced garlic and Cajun seasoning. Cook for 1 minute until fragrant. Sprinkle the 1 Tbsp of flour over the mixture and cook, stirring, for 1 minute to create a light roux.
  6. Deglaze the pan with the white wine (if using), scraping up any brown bits stuck to the bottom. Let the wine reduce by half (about 2 minutes). Add the 1.5 cups of chicken stock, Worcestershire, and hot sauce. Bring to a simmer and cook for 5 minutes until the sauce reduces slightly and thickens.
  7. Once the grits are thick and creamy (after 30-35 minutes), remove them from the heat. Stir in the remaining 2 Tbsp of butter and the grated cheddar until fully melted and incorporated. Keep warm, covered.
  8. Increase the heat of the sauce to medium-high. Add the peeled shrimp to the sauce. Cook for only 2-3 minutes, turning them once, until they are opaque and pink. Do not overcook.
  9. Remove the pan from the heat. Stir in the fresh lemon juice and taste, adjusting salt and pepper as needed. Spoon a generous portion of the cheesy grits into a wide bowl. Ladle the hot shrimp and sauce mixture directly over the grits. Garnish with the reserved crispy bacon bits and chopped fresh parsley. Serve immediately.