Southern Shrimp and Grits

Ingredients

• 1 cup stone-ground grits
• 2 cups water
• 2 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 3 tbsp unsalted butter
• 1 lb large shrimp, peeled and deveined
• 4 slices thick-cut bacon
• 3 cloves garlic cloves, minced
• 4 stalks green onions, sliced
• 1 lemon lemon
• 1.5 tsp kosher salt
• 0.5 tsp black pepper

Instructions

1. Bring the water and milk to a gentle simmer in a heavy saucepan, then whisk in the grits in a slow stream so they don't clump and the surface stays smooth.
2. Lower the heat and cook the grits 20-25 minutes, whisking every few minutes, until they turn thick and creamy and a spoonful holds a soft mound without any raw, gritty bite.
3. Off the heat, stir the cheddar and 2 tablespoons of butter into the grits until they melt into a glossy, pourable porridge, then cover to keep warm.
4. While the grits cook, fry the bacon in a cold skillet over medium heat for 8-10 minutes, until deep brown and crisp, then drain on paper towels and crumble, leaving the rendered fat in the pan.
5. Pat the shrimp dry, season with salt and pepper, and sear in the hot bacon fat for 1-2 minutes per side, until they curl into a loose C and turn pink and opaque all the way through.
6. Add the remaining butter and the garlic to the shrimp and toss for 30-60 seconds, just until the garlic smells fragrant but hasn't browned, then squeeze in the lemon and pull off the heat.
7. Spoon the warm grits into bowls, pile the shrimp and pan juices on top, and finish with the crumbled bacon and sliced green onions.

Nutrition (per serving)

Calories

520

Protein

38 g

Fat

26 g

Carbs

34 g