Smoky North Carolina Shrimp and Grits

• •6 oz thick-cut bacon, diced
• •1.3 lb large shrimp, peeled and deveined, tails on or off
• •1 medium yellow onion, finely chopped
• •0.5 cup green bell pepper, finely chopped
• •1 celery stalk, finely chopped
• •3 cloves garlic, minced
• •1 tablespoon all-purpose flour
• •1.5 teaspoon smoked paprika
• •0.3 teaspoon cayenne pepper
• •0.5 cup crushed tomatoes
• •1.5 cup chicken stock, low sodium
• •1 teaspoon Worcestershire sauce
• •1 teaspoon vinegar-based hot sauce (like Texas Pete or Frank's RedHot)
• •1 tablespoon lemon juice, fresh
• •2 tablespoon unsalted butter
• •2 tablespoon fresh parsley, chopped
• • to taste salt
• • to taste black pepper, freshly ground
• •1 cup stone-ground grits
• •3 cup water
• •2 cup whole milk
• •0.5 cup sharp cheddar cheese, shredded

Instructions

1. 1

   Begin by preparing the grits: In a medium saucepan, combine the stone-ground grits, water, milk, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking, until the grits are creamy and tender. If they become too thick, add a splash more milk or water. Once cooked, stir in 1 tablespoon of butter and the shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste. Keep warm, covered.

2. 2

   While the grits cook, prepare the shrimp sauce: In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon fat in the skillet. If there's more, drain some off.

3. 3

   Season the shrimp with salt and pepper. Increase the heat to medium-high. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside with the bacon.

4. 4

   Reduce the heat to medium. Add the chopped yellow onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables soften. Add the minced garlic, smoked paprika, and cayenne pepper, and cook for another minute until fragrant.

5. 5

   Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste, creating a roux.

6. 6

   Gradually whisk in the crushed tomatoes, chicken stock, Worcestershire sauce, and hot sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

7. 7

   Return the cooked shrimp and most of the crispy bacon (reserve a little for garnish) to the skillet with the sauce. Stir in the fresh lemon juice and the remaining 1 tablespoon of unsalted butter. Cook for another 1-2 minutes, just until the shrimp are heated through. Taste and adjust seasoning with salt and pepper as needed.

8. 8

   To serve, spoon a generous portion of the creamy grits into individual bowls. Top with the smoky shrimp and sauce. Garnish with the reserved crispy bacon and fresh chopped parsley.

Chef's Tips

• 💡For truly creamy grits, use stone-ground varieties and stir frequently during cooking. Avoid instant grits for this recipe.
• 💡Don't overcook the shrimp in the initial step; they will finish cooking in the sauce. This keeps them tender and juicy.
• 💡Adjust the amount of cayenne pepper and hot sauce to your preferred level of spice. For more smokiness, you can add a pinch of chipotle powder.
• 💡A good quality, smoky bacon makes a big difference in the flavor profile of the sauce.