Ingredients:

  • 1 cup (160g) stone-ground white grits
  • 4 cups (950ml) reduced-sodium chicken broth
  • 2 cups (480ml) whole milk
  • 4 tbsp (56g) unsalted butter
  • 1½ cups (170g) sharp cheddar cheese, shredded
  • 1 tsp (6g) kosher salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 6 oz (170g) smoked turkey, finely diced
  • 2 tbsp (28g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (90g) green bell pepper, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (16g) tomato paste
  • 1 tsp (2g) smoked paprika
  • 1 cup (240ml) reduced-sodium chicken broth
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • ½ tsp (3g) salt

Instructions:

  1. In a medium cooking pot, bring 4 cups (950ml) chicken broth and 2 cups (480ml) milk to a gentle boil over medium-high heat.
  2. Slowly whisk in 1 cup (160g) stone-ground white grits and 1 tsp (6g) kosher salt to prevent clumps.
  3. Reduce heat to low, cover, and simmer for 60 to 90 minutes, stirring every 15 minutes until the grits are tender and creamy.
  4. Stir in 4 tbsp (56g) unsalted butter and 1½ cups (170g) shredded sharp cheddar cheese until fully melted and glossy; keep warm on the lowest setting.
  5. Heat a 12-inch cast iron skillet over medium-high heat with 2 tbsp (28g) unsalted butter.
  6. Add 6 oz (170g) diced smoked turkey and sauté until the edges are browned.
  7. Stir in 1 medium (110g) diced yellow onion, 1 medium (90g) diced green bell pepper, and 2 stalks (60g) diced celery; cook until softened and translucent.
  8. Add 3 cloves (9g) minced garlic and cook for 60 seconds until fragrant.
  9. Stir in 1 tbsp (16g) tomato paste and 1 tsp (2g) smoked paprika, cooking for 2 minutes to caramelize the paste.
  10. Pour in 1 cup (240ml) chicken broth and simmer for 5-8 minutes until the liquid reduces by a third.
  11. Increase heat to high and add 1 lb (450g) shrimp in a single layer, cooking in batches if they don't fit; sear for 2 minutes per side until they turn opaque, curl into a 'C' shape, and reach an internal temperature of 145°F/63°C.
  12. Remove the skillet from heat immediately and stir in 1 tbsp (15ml) fresh lemon juice, 2 tbsp (8g) chopped fresh parsley, and ½ tsp (3g) salt.
  13. Spoon a portion of cheesy grits into a wide bowl and top with a ladle of the shrimp and pan sauce.