Ingredients:

  • 3 cups Water
  • 1 cup Whole Milk
  • 1 tsp Kosher Salt
  • 1 cup Quick or Stone-Ground Grits (non-instant)
  • 2 Tbsp Unsalted Butter, cold, cubed
  • 1 cup Sharp Cheddar Cheese, grated
  • Pinch White Pepper (optional)
  • 4 slices (4 oz) Thick-Cut Bacon or Pancetta, diced small
  • 5 lbs Large Shrimp (21/25 count), raw, peeled, deveined, tails removed
  • 1/2 cup Yellow Onion or Shallot, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp All-Purpose Flour
  • 1 cup Chicken Stock (low sodium)
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Unsalted Butter (for finishing)
  • Salt and Black Pepper to taste

Instructions:

  1. Bring Liquid to a Boil: In a saucepan, combine the water, milk, and salt. Bring to a rapid rolling boil over medium-high heat.
  2. Add Grits Slowly: Reduce the heat to low. Slowly whisk in the grits to prevent lumps.
  3. Simmer and Stir: Cover and simmer gently for 25–30 minutes, stirring every 5 minutes to prevent sticking. The grits should be thick and pull away from the sides.
  4. Finish and Season Grits: Remove the grits from heat. Stir in the cold cubed butter and the grated Sharp Cheddar until fully melted and creamy. Adjust seasoning with salt and white pepper. Keep covered and warm.
  5. Render the Bacon: In a separate heavy-bottomed pot, cook the diced bacon or pancetta over medium heat until crispy (about 5–7 minutes).
  6. Reserve Fat and Bacon: Remove the crispy bacon pieces with a slotted spoon and set aside. Leave 2–3 tablespoons of bacon fat in the pot.
  7. Sauté Aromatics: Add the diced onion or shallot to the bacon fat and sauté for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  8. Make the Roux: Sprinkle the flour over the aromatics. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
  9. Deglaze and Simmer: Slowly whisk in the chicken stock, scraping up any browned bits (the 'fond'). Bring the sauce to a gentle simmer and let it thicken slightly (about 3 minutes).
  10. Season the Gravy: Stir in the Worcestershire sauce, hot sauce, lemon juice, salt, and pepper. Taste and adjust the tang and heat levels.
  11. Cook the Shrimp: Increase the heat slightly to medium-high. Add the peeled, deveined shrimp to the simmering sauce. Stir and cook for only 2–4 minutes until they turn opaque pink. Do not overcook.
  12. Enrich the Finish: Remove the pot from the heat. Stir in the final tablespoon of cold butter and half of the reserved crispy bacon pieces to emulsify and add shine.
  13. Plating: Divide the cheesy grits among four bowls. Spoon a generous amount of the shrimp and gravy over the center. Garnish with the remaining crispy bacon and a sprinkle of chopped fresh chives or parsley. Serve immediately.